1.) You have to make it in advance. I hate making things in advance. This is why I rarely make any kind of yeast-bread. Making in advance assumes you know when you're going to want something, and I usually don't decide that until the last minute.
2.) You have to shape the pizza dough. I don't mind kneading dough, I really don't, and I don't mind occasionally rolling things out. I mean, I don't exactly enjoy rolling out dough, but usually I find the end product worth it. This might be a good time to point out that pie-crust is only just worth it: I generally cringe before making pie-crust, but the finished product is so damn good! But patting out pizza dough, and then stretching it out into some kind of pizza-shaped circle is just a pain in the ass, and I don't often think it's worth it.
Those are the two reasons I don't often make pizza. I suppose the second one would go away with practice, but let's face it: I won't make that many pizzas unless I start working at a pizzeria. That said, this pie crust wasn't too bad. Sure, I still had to let it rise for two hours, and it was still a pain to shape, but it tasted all right.
By the way, I made Mashed Potato Pizza. I like mashed potatoes, so I figured I'd give it a try. I topped my pizza with the mashed potatoes (of course), bacon, mushrooms, and two kinds of cheese, Swiss and Leicester.
Here's the crust with the potatoes, bacon, and mushrooms:
You can't see it, but I put basil, rosemary, and thyme on top of the crust, under the mashed potatoes. Then comes the cheese:
And when it's done baking, it looks like this:
Looks fantastic. Incidentally, it also tastes fantastic. It probably tastes so good because of the two cloves of garlic in the mashed potatoes, garlic is addictive, but the crust was pretty tasty too. This recipe will go in my keep folder, but mostly for the crust. The potatoes make a tasty addition, and the rest is just regular pizza stuff, always tasty.
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