My go-to pizza dough...
http://www.thisoldchef.com/blog.html/basic_pizza_dough/
...makes enough dough for two pizzas.
Yes, I could halve the recipe.
Yes, I could (and often do) freeze half.
But sometimes, I need to pamper the two of us.
It had been a tough few weeks. So it was PAMPER TIME!
On Sunday, I made my old-fashioned dorm pizza: pepperoni, red sauce, mozzarella, Parmigiano, and the requisite DRIED oregano...
http://www.thisoldchef.com/blog.html/late_night_dorm_room_munchies_pizza/
(Seriously, though I am pretty religious about fresh herbs, this pizza requires dried!!)
This time, there was an extra added fillip. My red sauce was very different... I used leeks instead of onions, fresh homegrown dragon cayenne peppers instead of red pepper flakes, and lots of celery leaves and celery pieces I had in the fridge. It was amazing and spicy. So the final product was waaaaay above dorm. Delicious!
Tuesday night, I decided that I had either to freeze the remaining dough or... Something. The Something turned out to be one of our all-time favorites since an epiphany I once had while performing in Asheville, NC... A white pizza...
http://www.thisoldchef.com/blog.html/pizza_epiphany_white_pizza/
On the stretched dough, I spread a mixture of TONS of gently, barely sautéed garlic (no browning!!) mixed with about a cup of minced fresh herbs... parsley, tarragon, basil, thyme, and sage. And a bit of fresh EVOO and red pepper flakes. Over the top, I scattered diced mozzarella and grated Parmigiano.
One dough. Many similar ingredients. Two totally different tastes.
Two really happy diners.