I have been on a roll with these pizzas! This months pizza is a combination of pepperoni, salami & prosciutto. The pizza you see on the very left was made with the good ol' pizza stone, and the other two were bigger ones cooked in a pizza pan. I made these for a conspiracy theory night we had with loved ones, and although they were all extremely delicious pizzas, the pepperoni on the left disapeared quite literally as soon as it cooled down! :-)

A little later this month for Catan night these pizzas were born! Courtesy of my beautiful LOML, we were able to put various fresh greens on these pizzas. Fresh rosemary, basil & thyme does not compare to store bought dried ones. The flavour is so much deeper, and if you grow them, you can even taste the love. I certainly did!

From left to right, the pizzas are as follows; prosciutto, fresh rosemary & mozzarella, and pepperoni, green peppers (thank you Catan homies for bringing them), fresh basil & mozzarella as well. If you guess correctly, yes, the wonky looking pizza was cooked on our pizza stone.

Oh! And last little detail before I go, the pizza on the right was my first attempt at a stuffed crust pizza. I stretched the dough a little wider & then folded it back into itself, placing cheese at the center. If you're wondering why the crust looks so wide, it's because of that. Surprisingly, the consensus was that it needed more cheese!

These were exquisite, loved filled pizzas. With a side of Catan ;)

p.s. - Happy New Year! Make this one your best one yet, I'll be doing the same.

Word got around the block! I made 4 za's this month. The pizzas are personal sized, and made out of my oven on a pizza stone. If you're unsure what a pizza stone is, it essentially mimics the surface of a brick oven, but in your home oven. The stone itself gets hot and retains heat really well. Then, when the pizza gets placed on top, the heat is spread out all underneath the pizza, thus cooking the pizza a little differently.

A pizza stone is 10000% a game changer. I prefer it now over a regular pizza pan!

The toppings for the pizzas are a combination of the following: Prosciutto, basil, fresh mozzarella & cheddar cheese. Of course, with homemade sauce. BTW, my homemade sauce is really just canned tomato sauce with the seasonings I want! Try it next time, it's super easy.

Delicious pizzas overall.

I have a goal of making at least one pizza a month. Pizza making is a hobby I've done on and off throughout the years, but I want to get so much better.

This months pizza is one I've never attempted to make before! A cast-iron pizza.

This pizza turned out to be super delicious! For the toppings I had salami (underneath the cheese), banana peppers & black olives. I seasoned the sauce with some red-pepper flakes, oregano & thyme for that extra "kick."

My only complaint was that I still struggle with achieving the classic deep-dish pizza look. It was more like a regular pizza with thicker crust & not a lot of crispy-ness. I also struggle with getting the dough to stick onto the vertical edges of the pan, it tends to slide back down into the rest of the dough.

Overall, it was still, a delicious pizza.