I divided the dough after rising into 4 balls and put them in the freezer. Each one makes a small pizza which serves two. With the doughs I have made 3 different kinds of pizza. I brought along some dough to the cottage and made classic veggie pizzas with tomato sauce, cheese, peppers, and mushrooms. Nothing too out of the ordinary.
The next was a veggie heavy pizza. I topped it with some mozzarella, cooked spinach (previously frozen in nuggets), and tomato slices. It was actually REALLY good. I have never put spinach on my own pizza before, but I loved the mozzarella and spinach combination.
The next pizza I made without having quite as many ingredients on hand. I had some leftover sauce still, but that was about the only "normal" pizza topping I used. After the sauce I plopped on some cottage cheese, chickpeas, dukkah, and kale. I could have gone without the dukkah truthfully, but chickpeas and dukkah go hand in hand.
The first time I had kale on pizza was at Earth to Table Bread Bar on Locke St. in Hamilton. The pizza also had olives on it and it was a winning combination. The kale got really crispy, which was welcomed, but was lacking some moisture. I think the oven method would have gotten the desired effect in this case. Either way, still a good pizza, and definitely not ordinary.
The fact that I have no more dough left makes me sad. I will probably make some more soon because it makes for a pretty quick dinner. Even with nothing else on hand, simply olive oil and spices is really all it takes to make a good pizza. I wonder how it will compare to the pizza in Italy? Probably won't come close but I can't wait to find out!