One of my favorites!

When I was a kid, my favorite toppings was cheese or pepperoni. I remember branching out when I first got to college. I would order a sausage pizza. Then, I tried sausage and green pepper. My mother was pretty finicky and had a penchant for salami. So, this was outside my comfort zone. Then in my sophomore year of school, I transferred to a school back home. I found this place just south of campus called Mama's Pizza. And I would get this small personal sized pizza and load it with four toppings. Pepperoni, sausage, green pepper and mushrooms. It was soooo good.

Fast forward to Saturday, I made my attempt at this combination, albeit with Italian sausage. I finely diced the bell pepper just as I remembered. It wasn't the same. I didn't use sweet sausage and my sauce wasn't as sweet (I use fresh garlic). Not my first time with San marzano tomatoes, but the first time using Cento brand.

I had planned on prepping the sausage on Friday evening, but I didn't get off work till 9:00 and I was super tired. So, I had to do it before I started the pizza process. It's a lot of work. I'm only partially cooking the sausage. I wanted to finish up on the pizza and not be overcooked. I also want to vacuum seal and freeze the remainder for future pies.

I did a 9 minute bake this time. The last two and a half at high broil. I did extra sauce, extra cheese and four toppings. I knew I would have to cook it a little longer due to all that. I tried something different this time. I took a fork and docked the topping area to see if I could minimize the bubbles in that area of the pizza. I think there's one bubble that came through in the center area. I don't mind that. I just didn't want an overabundance in the middle of the pizza. Let me know what you guys think!