Made Doctored Frozen Pizza for dinner tonight- Base pie was a ‘Red Barron Classic Crust Special Deluxe’ frozen pizza with Hvartski tomato and eggplant simmer sauce added to half, diced onion and green pepper on all, pickled minced garlic and canned diced jalapeño peppers on 3/4. Oven temp 425 F onto a preheated baking sheet. This was key to a crisp bottom crust with lovely browning and char, but only 1/8th of an inch thick so leaving a lovely soft melange chew after the “crunch”. Turned the pan after 8 minutes and cooked for 10 more …

delicious