Pizza, My Way - serves 4

Yes, we can always order from the neighborhood pizzaria or we can make our own. It's really easier than you think. I actually make my own dough mixing half unbleached flour and the other half with wheat flour. It's healthier and has more fiber, which at 40, is a good thing. I won't add that recipe in this one so just run by an upscale grocery store (or Jimmy's Italian food store in Dallas) and pick them up in the frozen section. If you want it, let me know. (So easy, my kids could do it.)

2 pre-made pizza doughs (don't use anything else other than the above)
Kosher salt
Olive oil
15 oz can of Muir Glen Organic Pizza Sauce
3 cups shredded mozzerella cheese
Toppings (optional choices or make up your own):
Fresh, sliced tomatoes, fresh basil, thyme and oregano
Thinky sliced salami/pepperoni
Meatballs, halved

Preheat oven to 400.
Sprinkle cornmeal on a flat surface and roll out out with a rolling pin until thin. If you don't have a rolling pin, a wine bottle works just as well (and the cork stays in as you roll in case a glass needs to be poured during.) Place doughs on pizza rounds sprinkled with cornmeal or a baking sheet.

Spread fingers and push outward in the dough, making light indentations to keep the dough from bubbling. Sprinkle with Kosher salt and drizzle with olive oil. Bake in oven for approximately 10 minutes.

Remove from oven, lower temperature to 350 and spread pizza sauce evenly over both doughs. Sprinkle with mozzerella cheese and desired toppings. Bake for another 8 minutes. remove pizzas and slice accordingly and serve. Enjoy!