Yes. I Am Making Yet Another Pizza.

Mr. Hawthorne and I both love a good pizza, but my pesto pizza has quickly become one of his favorites. I skipped over making the dough part since I've already done that a few times, but if you need dough instructions, please go here. Mr. Hawthorne said he'd make the pizza if I made the dough, since he's too lazy to make dough and doesn't follow directions when I try and tell him how, and if he had a can of Whack-A-Dough a la Sandra Lee, then he'd use that. Sometimes the man truly taxes my patience. I tried to get him to knead it since I was "BLAHHHHHHHGING." He makes it sound like he's coughing up a Hairball. (Apologies to Hairball.) So here's how it went down: "How long do I need to knead it," he asks. "At least 15-20 minutes," I reply. "Well, I'm not doing it that long. It doesn't need it." End of story. So naturally I ended up making the dough.

Last October, I made a big batch of pesto, poured it into ice trays, and froze the individual pesto cubes so I can have my homemade pesto, which is vastly superior to storebought, anytime I want.

Punch down! Whoot!

And this is the consistency you want - a nice, soft, smooth, elastic dough.

I probably only used 1/3 of the dough for the pizza, setting aside the other 2/3 for later use. Now, Mr. Hawthorne went into action.

He grated mozzarella cheese over top the browned crust.

Then he put glops of pesto over the pizza. (I winced watching this since of course I would have spread the pesto over top then grated the cheese, but whatever. He always wants his first layer of cheese.)

He painstakingly placed sliced onions on top.

Then he nuked his mushroom slices with the peppers. Now, I always cook my mushrooms first to get out a lot of moisture, but I don't know why he nuked his peppers.

You'd think he was performing brain surgery. He'd put a mushroom slice down, then pick it up and move it a millimeter to the side.

We have some asparagus action going on here.

Sliced tomatoes.

More mozzarella cheese.

Looks like he's got some cheddar on there too.

And here's our pizza.

That's a sprinkling of hot cayenne pepper on the plate. I really like using the pesto for the base of my pizzas. instead of a tomato sauce. It seems much lighter and fresher. The crust was crispy. The veggies were crunchy except for the green peppers since he nuked them. And the cheese was runny and gooey and creamy and just all sorts of good.

I took the other 2/3 of the dough and rolled them out into little cylinders ...

... and put those into my mini-Bundt pan. With the 20-20 vision of hindsight, I probably should have rolled out 6 cylinders, since these rose so nicely.

See what I mean?

And here are my mini Bundt loaves.

How festive!