Bruh I been making pizzas for years long before thinking about making beer, okay my wife and I make pizzas pretty often we typically just grab a box of pizza dough mix at Sam's club because that's the tricky part is making a good dough , lately I just grab a couple Pillsbury pizza dough cans and they're actually perfect though we used to go as far as making dough mix from scratch, anyways get both a normal crust and a thin crust dough put the normal dough down on the pan you've already coated well with cornmeal sprinkle on about 6 oz of feta ( yes we shop heavily at Sam's big bulk amounts of stuff we have a big family and also invite friends over often) then mozzarella the kind in the liquid with the herbs or the kind in the little balls high moisture anyways tear it up and layer about 2 oz rather evenly around the rim of the soon the be crust and roll it over it so the mozzarella is inside the crust now put about 12 oz of spinach,6 oz of feta, 1 lb of dry granulated parmesan ,about 2 dozen of the little sweet peppers they sell in bags every where now with the top cut off,1 onion peeled with both ends cut off, and a few teaspoons of olive oil in a blender blend it well slop this over the bottom crust that already has feta on it lay out a good layer of thinly sliced grilled or pan seared chicken all the way around don't play with it but don't pile it on to heavy, now take your thin crust dough and put it over the top of this already built pizza kind of push the edges of it under the rim of the normal crust pizzas crust,lightly cost it with olive oil and sprinkle it all the way across with cornmeal not to heavy though and sprinkle on your choice of cheese typically I use 5 alarm ,Italian five cheese,Mexican blend,and parmesan I grate up together in a bowl and add the blends and mix it and approximately 8 oz of cheese then I add venison meatballs(homemade made in homemade marinara sauce but any sausage meat made into meatballs and baked will work typically kept as left overs around here)I typically crumble them over it add cilantro a few good sprinkles a little sprinkle of thyme and oregano ,then the most important part I take 2oz of frenchs buffalo ketchup and 1 oz of any thousand island dressing and mix it really well and smear lightly on the crust then dilute it with just a little drizzle of honey balsamic vinegar and lightly drizzle this concoction over the pizza don't be to generous this is very very light please note then stick it in the oven at 425 for about 24 minutes it's a big healthy pizza very savory and 2 good slices and a couple beers are the perfect meal for parties but to be honest I'm a fatass typically I make several pizzas at a time also we typically make a big batch of hummus( hummus pizza can be good if you do it right) with herbs and sweet peppers and such and have this pizza, hummus and crustinis and beer with a rich dessert and hard liquor/shine/extra dry cherry wine for parties this pizza is awesome but please be careful with how much oily materials you add the oils are important but I also suggest to keep it from being a big greasy mess use the 2% milk cheeses as much as you can on top use rather ow moisture cheeses except the mozzarella .
