Week 4 and 5: not much to write home about

Life has been super crazy lately, and while we have continued to make pizza each week we seriously have not had a spare minute to write about any of it. We are going to combine week 4 and 5, because neither one of them were anything to write home about.

Week 4 was the first time trying our hand at grilled pizza. The process was made simple by just using a store bought pizza crust, but the flavor was completely taken over by accidentally using too much pizza sauce. The crust was the Meijer Naturals whole wheat crust, which comes 2 in a package. We brushed it with olive oil, topped with pizza sauce, roasted red peppers, onion, sun dried tomatoes, mushrooms, asparagus and Italian blend shredded cheese. Grilling it took longer than we thought it would and we were worried we were going to get rained on by the end of it. It was good, but too saucy. 

Week 5 pizza was made after a trip to the first Farmer's Market of the season, we came home with lots of goodies to plant in our garden and a few goodies to put on a pizza. We used the 2nd store bought pizza crust that we had frozen the week before, but this time we baked it instead of grilling. This time we also used considerably less pizza sauce, then topped with bell peppers, onions, tomatoes, and we hand shredded buffalo wing cheddar cheese made at the local Ropp Cheese Farm. Overall, the pizza was really simple but it had great flavor. We will definitely be trying other Ropp cheese on future pizzas.

Only a few more weeks until our schedules free up a little bit and we can get serious about our 52 week pizza challenge!