Ten months away from my pizza stone over the past year sent me on a bit of a bender... and soon after my return from Connecticut, I fell into a Lost Weekend of Pizza...
The most surprising incarnation: I had about 1/2 pound of hot Italian sausage and 1/4 pound of ground beef in the freezer, so I sautéed that in a shot of EVOO. I added 4 minced garlic cloves for the last few minutes of cooking, along with a few tablespoons of mixed oregano, thyme, and sage from last year's garden... and a tablespoon of great tomato paste. I set that all aside to cool.
When the dough was ready (I'd made it a few days before - see the post on April 8th!), I covered the crust with the meat mixture, crumbled about 3 ounces of goat cheese, and covered the top sparingly with Parmesan...
Off to the oven for the patented method of cooking... (http://www.thisoldchef.com/blog.html/basic_pizza_dough/)
and when it came out to rest for a few minutes before serving, I scattered two minced scallions over the top... And a miraculous thing happened! I don't know if it was the mix of beef and sausage, the herbs, or the funky goat cheese... but this pizza tasted remarkably like lamb sausage! It was amazing!
No matter how many pizzas you've made, or eaten, changing up a few of the ingredients can change everything. The only thing to remember ALWAYS is: less really is more... Don't over-do the toppings.
And enjoy!