Last summer, Scott and I used to pick up these great little whole-wheat pizza crusts from a shop called Le Quartier Baking Company. At the time, they were only based in Lincoln, but to our delight, had informed us that soon they would set up shop in Omaha.
Don’t get me wrong, I love making pizza dough from scratch, but these par-baked pizza crusts are the perfect size for the two of us and we don’t have to wait around for the dough to rise!
I love that we get to create whatever combinations we want, top the lovely crusts, and in 10 minutes, voilà! Pizza! And by the way, they were all delicious!
Red and yellow onions at the beginning of the caramelizing process. Yum!
Onions after 40 minutes. Sweet and lovely.
From L to R: Organic pepperoni, organic pizza sauce, fresh mozzarella; organic pizza sauce, prosciutto, caramelized onions, mozzarella, and feta cheese; caramelized onions, fresh goat cheese (and topped with arugula after baking).
Prosciutto pizza and goat cheese/arugula pizza right after baking.
Organic pepperoni pizza.
stalk my kitchen 