In any case, it seems only timely that I post a veg west coast pizza in response to Tom's pizza extravaganza. I like to make pizza, but I tend not to make my own crust - I buy TJ's premade dough, which is lazy but not half-bad. This means pizza does not have to be started in enough to time actually let the dough rise. I normally don't start cooking on a weeknight until 7:30-8, which means that getting bread rising action is not really going to happen.
This is a classic Greens pizza, with roasted tomatoes and garlic and thinly sliced, roasted potatoes. Add to this manchego (spanish sheep's cheese with a profoundly pleasing salty bite), gaeta olives, and basil. I was really happy with the crust-to-topping ratio with this pizza, and I actually ate leftovers on the plane to D.C. for the Smart Growth conference. It was way better than my usual cross-country meal of three bags of Jet Blue's signature Tierra Blue Potato Chips.
(it's worth looking at up close to see the perfect level of meltyness and crust browning)
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