Cooking report... homemade pizza!

Using the calzone/pizza dough recipe and my spicy red pizza sauce recipe, along with a healthy smattering of grated four-cheese (Mexican mix), I baked up some dinner with these ingredients:

* 13 oz. of Mom's calzone dough
* 4 regular spoonfuls of spicy red pizza sauce
* sufficient grated cheese to lightly cover the sauce
* five slices of salami
* 12 - 15 slices of pepperoni
* 2 oz. of fresh sliced mushrooms
* 1/6 of one green bell pepper, diced
* ... with more grated cheese on top to serve as binder for all the toppings

After 14 minutes of baking at 450 degrees, it turned out to be ( not bad combination pizza! )

Overall, pretty good considering. I'll just have to figure out a way to get the stone pre-heated next time and then put the prepared dough-and-toppings onto it.

Note to self about the making of home-made peanut brittle.

When boiling up the sugar and rendering it down, really, you DO need to get substantially past the it-looks-like-slowly-boiling-bubble-wrap stage before prepping. Also, do not place the peanuts into the mix while still on the burner; it cools the mix down sufficiently as to degrade final viscosity. Finally, when allowing said not-quite-brittle mix to cool, do not attempt to break pieces out of the pan early, as it is rather of caramel-like consistency and, once placed in an airtight container, will promptly glom into one mega-node of hard candy.

Which isn't in itself bad, it just makes it difficult to break off a nice small piece. Instead you will find yourself prying and stabbing and sawing away at the peanut-flavored berg, trying desperately to obtain just one small piece.

This often results in mess.

Just so you know. *slightly mad grin*