Challenge Day #2 Part 2!

Now don't think I stopped at the cobbler.. I also made homemade pizza!!! First I started off with Homemade pizza dough and cut it into 3 individual sized pizzas, All with different toppings.

First I made a Tomato, Basil and Parmesan Pizza


For the dough:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

(Recipe from http://allrecipes.com/recipe/jays-signature-pizza-crust/detail.aspx)

Then I topped with Fresh Roma Tomatoes Off MY vines. Fresh Cilantro, Basil,and Rosemary. Along with Fresh grated Parmesan Cheese



For the second Pizza I topped it with Fresh Grated Parm, Sliced roma tomatoes, Fresh Tarragon, Goat cheese, chopped Marinated Artichokes, sliced black olives, fresh spinach and red onions. drizzled with olive oil.

Finally, My Son wanted to help out with his own pizza. So I made some homemade italian sausage, topped with shredded cheddar, tomatoes, parm, and just a few black olive on my section :)

For the Sausage

2 1/2 pounds lean ground pork butt or leaner cuts if desired
3 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1 1/4 teaspoons fennel seed
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)

Hand-trim all visible fat from the outside of pork, then cube the meat, removing interior fat as you find it.
Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. Grind one more time.
After second grinding, place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.
Add broth or wine and mix again by hand