Semi Homemade Pizza...

[+ Gar1eth]

Actually even less than semi. I took a Motor City Company Supreme Detroit Pizza and doctored it up with some purple onions, tasteless Roma tomato slices, olives, and extra mozzarella-might have  been Parmesan but I forget .
 

This is a pretty good brand for a frozen pizza. I used to do the same thing with Digiorno's Crispy Deep Dish Pan Pizza.  But they quit making it about a year and a half ago and substituted a similar but inferior Detroit style pizza. 

[mike carey]

I often add essential toppings (like anchovies) to supermarket pizzas, frozen or fresh, and also a little extra cheese.

To me, any pizza made with a bought base is 'semi-homemade'. Even making the base using self-raising flour for the dough rather than a yeast dough is sort of cheating. But I don't really care!

[+ nycman]

You dirty, dirty little whores…I can’t wait to have a  1/2 homemade crap pizza with you…paired with a stellar red wine, of course.

grin

[mike carey]

Definitely a bottle of Yellow Tail, no half measures!

[+ poolboy48220]

I've been thrifty since retiring, and rather than ordering carryout I've been buying frozen or unbaked bakery pizzas.  The last few I've just bought frozen pizza dough, made my own sauce with a can of tomato sauce and adding my own herbs/spices, and doing my own toppings.  Next up is actual homemade pizza dough - I have a bread maker so that should be easy. 

[BSR]

I also add toppings to frozen pizza because: 1) there are no decent pizza places near me (Las Vegas has a depressing dearth of good pizza), and 2) because takeout pizza is really pricey.  I get a cheapo frozen pizza (Jack’s) and throw on mozzarella (you have to shred it yourself because the pre-shredded stuff doesn’t melt as well), pepperoni, and chopped baby bellos, sometimes gruyere or bits of brie if I’m feeling gourmetish.

Even if I go a bit posh with the added toppings, it’s super-economical, quick, easy, and quite yummy.  But I try to limit how often I do it because it has a truckload of calories and because I’m trying to cut ultra-processed food from my diet.  But dang, it’s so damn tempting!

[TonyDown]

For the homemade pizza dough option mentioned above, it was recommended to me that after the dough is mixed and has risen, storing it in the fridge overnight will enhance the flavor of the crust.   I tried this and agree.  I love a crispy, tasty pizza crust.  

I have also just lately tried olive oil pizza sauce, no tomato or dairy in the sauce.  I love my tomato sauce, but did enjoy this variation.

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Recipe attachment may not work.  See MikeBidude post below for the recipe.

Olive Oil Pizza Sauce for White Pizza - the practical kitchen.pdf

Edited May 16 by TonyDown

[MikeBiDude]

49 minutes ago, TonyDown said:

For the homemade pizza dough option mentioned above, it was recommended to me that after the dough is mixed and has risen, storing it in the fridge overnight will enhance the flavor of the crust.   I tried this and agree.  I love a crispy, tasty pizza crust.  

I have also just lately tried olive oil pizza sauce, no tomato or dairy in the sauce.  I love my tomato sauce, but did enjoy this variation.  Recipe attached.

Olive Oil Pizza Sauce for White Pizza - the practical kitchen.pdf 242.48 kB · 2 downloads

I can’t get your attachment to download….maybe it’s just me. But here’s a link to (what I think) is the same recipe:

10-Minute Olive Oil Sauce for White Pizza » the practical kitchen

THEPRACTICALKITCHEN.COM

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This simple olive oil sauce for white pizza is infused with fresh garlic, shallot, and rosemary and takes less than 10 minutes to make!

 

[TonyDown]

@MikeBiDude  That's it.  Thank you.

[+ Gar1eth]

On 5/12/2025 at 9:11 PM, nycman said:

You dirty, dirty little whores…I can’t wait to have a  1/2 homemade crap pizza with you…paired with a stellar red wine, of course.

grin

I don't know about @mike carey, but I prefer to be known as a cortejo. 😉😉

On 5/12/2025 at 9:22 PM, mike carey said:

Definitely a bottle of Yellow Tail, no half measures!

I'm not drinking a lot at the moment. But even when I do-sorry all you wine connoisseurs-I prefer something sweet-a sweet kosher, a Riesling, or possibly a Sangria. A friend of mine introduced me to Elderberry wine, and that was good too.

 

 Come to think of it, if I can't have a beer (lager style) with a pizza, a Sangria sounds nice 

 

There was one slightly dry berry wine I  had about 14 years ago that I really liked. I bought it at a fruit winery in Victoria, BC. I can't remember the berry exactly. It might have been a marionberry hybrid. 

Edited May 18 by Gar1eth

[+ Gar1eth]

This first picture is from online because I forgot to take a picture of the 'virgin' pizza 'straight' (please forgive my terminology) from the box. The others are photos I snapped. 

I added purple onion slices, cut up a few grape tomatoes, added some sliced green olives, and sprinkled some Walmart Italian Mix shredded cheese. You know I just realized I had wanted to sprinkle some Italian seasoning, garlic, and probably paprika on before I put it in the oven. But I forgot. Oh well there's always next time. 
 

 

 

 

Edited June 20 by Gar1eth

[+ sync]

4 minutes ago, Gar1eth said:

This first picture is from online because I forgot to take a picture of the 'virgin' pizza 'straight' (please forgive my terminology) from the box. The others are photos I snapped. 

I added purple onion slices, cut up a few grape tomatoes, added some sliced green olives, and sprinkled some Walmart Italian Mix shredded cheese. You know I just realize I had wanted to sprinkle some Italian seasoning, garlic, and probably paprika on before I put it in the oven. But I forgot. Oh well there's always next time. 
 

 

 

 

Looks awesome!  🤩

[samhexum]

2 hours ago, Gar1eth said:

You know I just realize I had wanted to sprinkle some Italian seasoning, garlic, and probably paprika on before I put it in the oven. But I forgot. Oh well there's always next time.