Since it’s pi day, I am making pizza for dinner! Thick crust pan pizza; my family’s favorite. 

First, the dough. Make a double batch of my french bread dough and let it rise while you prepare the sauce and toppings.

Heat the oven to 425. 

Next, I will make a tomato, arugula, and almond pesto sauce which I will use in the pizza sauce, and also later in the week for some other dinners.

Here’s what you’ll need:

Use the blender to grate 1 ounce of parmigiano reggiano cheese, and then add all the remaining ingredients: 1/4 cup of almonds, 1 pint of cherry tomatoes, 1 garlic clove, 1 small package of basil, 1/4 of a package of arugula (left over from the steak salads), 2 stemmed jarred cherry peppers, and 1/3 cup extra virgin olive oil.

Blend to combine. Taste and add salt and pepper as desires. Place all but 1/4 cup in a jar and refrigerate for later. Drain 1 can of diced tomatoes very well, and add the tomatoes to the 1/4 cup of pesto in the blender. 

Pulse to combine, and set aside. 

Now for the pizza toppings. Shred 12 ounces of mozzarella cheese.

Now heat a skillet over medium high heat and cook 1 pound of sage sausage.

Once the sausage is all cooked, place it in a bowl. Add half of a package of mushrooms to the skillet, and cook, chopping them up with a wooden spoon.

Set the cooked mushrooms aside. Next, slice up a handful of cherry peppers.

Now it’s time to assemble! Punch down the risen dough and divide into 3 balls.

For pan pizza, pace 1 tablespoon of olive oil in 3 nine inch cake pans. If you only have 1 or 2 cake pans, you can wrap and refrigerate the extra ball(s) of dough and bake in batches.

Place the dough rounds in the pan and spread the dough to the edges. 

Top each with 1/4 cup of sauce.

Then add 4 ounces of cheese to each.

Now add sausage.

Put the leftover sausage and the sautéed mushrooms together in a bowl, cover, and refrigerate for omelette filling tomorrow!

Add the raw mushrooms and cherry peppers to the pizzas.

Bake 20 minutes. Use a thin spatula to immediately remove the pizzas onto a cutting board.

Check out the fabulously crispy crust!

Let it cool for 5 minutes, then dig in!