I don’t typically make this type of pizza, but tonight I had a craving for something a bit more “substantial” than my usual more simplified preparations. I guess you could consider it Eddie’s “meat lover’s” pizza, but keep in mind that the toppings are spread judiciously—not at all like what would be delivered from your local call-in vendors. And it really doesn’t take all that much time to make pizza dough from scratch folks. You will notice the difference, I promise.

Pizza with house-made dough featuring rye flour topped with grated mozzarella, fresh cherry tomato wedges, sauteed onion slices, Italian peppers, and garlic, and a “sprinkling” of browned ground beef, hot Italian sausage, pepperoni, and crispy bacon

Vanilla ice cream