Before we ordered pizzas to our front door, my sisters and I were making them “from scratch” at home. We’d pull out the Chef Boyardee pizza kit, which included sauce, Parmesan, and a mystery blend of flour that transformed into crust when mixed with warm water. My favorite part was spreading the sticky dough onto the pan and pinching off a little to eat while no one was looking. Once finally in the oven, I knew the pizza was almost ready when I could smell the crust beginning to brown.

After high school football games, my friends and I would fill up a table in the back of Bill’s Pizza Pub on Battleground Avenue in Greensboro. Established in 1969, Bill’s Pizza is still going strong with two locations. As soon as you opened the door, the waft of freshly baked dough mixed with sausage and pepperoni hit you all at once. The pizza is cut into squares, the sauce is minimal and slightly sweet, and there’s no shortage of toppings.

Watch as Lynn Wells prepares her country sausage & pepper pizza.

In college, I discovered Pizza Inn. Known for their crispy crust that shatters like a cracker, their options range from a loaded Supreme to vegetarian to ground beef or sausage with banana peppers. I’d never seen pickled ingredients on pizza before! Their sweet pizzas topped with fruit opened my eyes to even more possibilities.

It’s always a treat to have pizza for dinner on a Friday night. I’ll make a run to Bill’s Pizza, or other times, I’ll make my own, especially if I’m entertaining. I’ve gotten more adventurous with my creations: I’ll pair fontina cheese with mushrooms and balsamic vinegar, or, for a sweet version, figs with goat cheese and honey. While I treasure my memories of Pizza Inn and the postgame meals at Bill’s, my most memorable pizza nights are always made at home.

• Homemade Dough
• Tomato Sauce
• Country Sausage & Pepper Pizza
• Garden Party Pizza
• Fruit Basket Pizza

photograph by Matt Hulsman

Homemade Dough

Yield: 1 large pizza crust (8 servings).

1 cup warm water (approximately 105°)
1 tablespoon active dry yeast
2 teaspoons granulated sugar
1 tablespoon extra-virgin olive oil
2 to 2½ cups all-purpose flour
1 teaspoon salt

Combine warm water, yeast, and sugar in a large mixing bowl and stir to combine. Let mixture sit for 5 minutes or until water becomes frothy and bubbles form. Gradually stir in olive oil. Add salt and 2 cups of flour; mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a ball.

Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.

Return dough to bowl and cover with a warm, damp tea towel. Let it sit for at least 10 minutes or up to 1 hour before baking.

Back to Top

photograph by Matt Hulsman

Tomato Sauce

Yield: 2½ cups.

1 (6-ounce) can tomato paste
1 (15-ounce) can tomato sauce
1 teaspoon dried oregano
2 tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ tablespoon salt
¼ teaspoon ground black pepper
1 teaspoon sugar

In a medium bowl, whisk together tomato paste and sauce. Stir in remaining ingredients until well combined. Store in the refrigerator in a glass jar with a lid for up to 5 days. To freeze, portion sauce into zip-top freezer bags and freeze for up to 3 months.

Back to Top

photograph by Matt Hulsman

Country Sausage & Pepper Pizza

Yield: 1 (12- to 14-inch) pizza.

1 large pizza dough
¾ cup pizza sauce
8 ounces fresh mozzarella cheese, torn into small chunks
½ pound ground country sausage, hot or mild, cooked until brown and drained
½ cup pickled mild banana peppers, sliced
2 tablespoons pimiento peppers, drained
8 ounces sharp cheddar cheese, shredded

Place a pizza stone in the oven and preheat to 500°.

Place dough on parchment paper lightly greased with cooking spray. Grease hands with olive oil and stretch the dough into a 12- to 14-inch circle. Add sauce and spread evenly, leaving a ½-inch of crust. Sprinkle mozzarella evenly over sauce, followed by sausage, peppers, and pimientos. Sprinkle cheddar on top.

Place pizza and parchment onto stone and cook for 7 to 10 minutes or until crust is brown and cheese is bubbly. Remove from oven; slice and serve.

Back to Top

photograph by Matt Hulsman

Garden Party Pizza

Yield: 1 (12- to 14-inch) pizza.

1 large pizza dough
¾ cup pizza sauce
8 ounces fresh mozzarella cheese, torn into small chunks
1 small summer squash, thinly sliced
½ small zucchini squash, thinly sliced
½ orange bell pepper, cored and thinly sliced
¼ purple onion, thinly sliced
½ cup Kalamata olives, pitted and chopped

Place a pizza stone in the oven and preheat to 500°.

Place dough on parchment paper lightly greased with cooking spray. Grease hands with olive oil and stretch the dough into a 12- to 14-inch circle. Add sauce and spread evenly, leaving a ½-inch of crust. Sprinkle mozzarella evenly over sauce, followed by squash, zucchini, orange pepper, onion, and olives.

Place pizza and parchment onto stone and cook for 7 to 10 minutes or until crust is brown and cheese is bubbly.

Remove pizza from oven and allow to set for 3 minutes before serving.

Back to Top

photograph by Matt Hulsman

Fruit Basket Pizza

Yield: 1 (10-inch) pizza.

1 (16.5-ounce) package refrigerated sugar cookie dough, sliced
1 (8-ounce) package cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries
2 kiwis, peeled and sliced
¼ cup peach or apricot preserves
1 tablespoon water

Heat oven to 375°. Line a 10-inch pizza pan with parchment paper and prep paper with cooking spray.

Arrange cookie dough slices in single layer on pizza pan; press together to form crust. Bake for 12 to 14 minutes; remove from oven. Slide crust onto a cooling rack and allow to cool completely.

Using an electric mixer on medium speed, blend cream cheese, sugar, and vanilla until light and fluffy. Spread cream cheese mixture over crust. In a small bowl, whisk preserves and water; spread over cream cheese. Top with fruit. Slice and serve immediately.

Back to Top