When I made the Chicken Fajita Pizza a few days ago, I froze the other half of the pizza dough to use for something else. Yesterday I took the bag of dough out of the freezer and let it thaw in a bowl. About an hour before we wanted to eat, I preheated the toaster oven to 400 degrees; spread the dough as thinly as I could in a the same greased casserole dish I used last time, covered it with a little can of pizza sauce, and sprinkled it with a few sliced mushrooms and some chopped peppers. The only cheese we had around was a not-too-generous chunk of Cheddar, so I grated that up and put it on top.
I baked the pizza for about forty minutes, until the sides seemed quite firm, and we ate it with a spinach salad. It reminded me of the panzerotti we used to get from a neighbourhood pizza place, especially because of the sauce and the thick crust. You really do need a generous amount of sauce, either baked on or served on the side, because otherwise the crust will be too dry.
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