ShyGuy's Journal, 23 Jun 12

Okay, ShyGuy....this sounds too good to keep to yourself. After all, I am a former Chicagoan and I must know how you did it! I can read all the ingredients in your diet calendar but lazy me, wants it all spelled out.... Hope you are having a great weekend. Will be anxious to hear about our buddy Gigg....  

Alright Gwen, here's the lowdown. I coated an eight inch cast iron skillet with butter flavored Pam; placed an 8 inch High fiber Low Carb Tortilla in it, as the the pizza crust; sliced and added 1, precooked, Bob Evans Hot Italian sausage, on top of the tortilla; added the Italian blend of cheeses, mixed with the crumbled feta, on top of the sausage; then, carefully, spread some Mid's Pizza sauce, on top of the cheese; topped that with grated parmesan cheese, sliced pepperoni, mushrooms, and spring onions. As a final accent, I put a bit of garlic powder, and dried oregano on top; before baking it at 400 degrees for thirty minutes. I put the pepperoni, mushrooms, and green onions on top so that they would crisp up, and brown off, during the cooking process. I then allowed it to cool for about five minutes before serving it up. Like I said, "Sometimes I amaze myself"! By making these, I won't have to miss, or cheat and get, a restaurant Chicago Style pizza, as that was very tasty. :-) Whoops, I did it again! LOL Today I'm switching things up, by using chorizo, green onions, salsa, zucchini, and a blend of Mexican style cheeses, to make a Chicago style pizza inspired by the flavors of Mexico. :-) Next time it might be the flavors of Greece, the Mediterainian, Thailand, or good old American Barbecue, ala the Midwest, using 4th of July ingredients. :-)