I’ve been making more pizza at home lately. Because a) pizza is awesome and b) I have a lactose-intolerant family member so this way I can use cheese we all can eat. 

My top flavour combos now are:
- pepperoni, green olives, peppers with a sprinkle of cayenne pepper flakes
AND
-pepperoni, bacon, mushrooms, tomatoes, with a sprinkle of thyme

Any other suggestions I should try? 

#Grownostr #foodstr https://image.nostr.build/b01b242bfa665e4d98e4aa3e461d8621904767f6b249b9568036efc70c4391d1.jpg https://image.nostr.build/89d3fba58d5d79cd44183b84535eade865ac7cfd7fa88cbd9444246fd14ca93c.jpg  

 Goat milk cheese is often tolerable for lactose intolerant individuals. 

 Try baking in a cast iron 12" skillet (grease with olive oil)

460 degrees; 18-19 minutes or so...

But use "thick crust" recipe (looks like you're more "think crust"0
 

 Sounds interesting. What’s the advantage or difference you get with this method? 

 cool 😊