I wish I had more time to learn to make dough like many of you do here on the forum. Unfortunately, I just can't seem to do so, so this was store bought pizza dough from Kroger (the kind you see in a bag typically near the deli). While I stopped by Kroger to pick up a few things, my wife went home and turned the oven on to 550 degrees. We have a split GE profile double oven, with a smaller oven for the top one. That allows me to keep my custom made Kingdaddy Baking Steel (thanks, Andris) in it.
After getting home, I sat the dough out to let it warm a bit. While that was happening, I sliced an organic Bosc pear and sautéed it in butter, them removed the sautéed slices and set them aside and fried the chorizo.
While the chorizo was frying, I formed the first dough, drizzled it with EVOO, and added a mozzarella - provolone - white cheddar blend from Restaurant Depot, added the Bosc pear slices, and then added Gorganzola and put it in the oven which by now had been preheating at 550 for an hour. I use a 6 minute bake, so while it was baking, I finished cooking the chorizo and put it on paper towels to strain the grease.
When the timer went off, I removed the first pizza from the oven, added the torn mixed greens, some Belgioso Parmesan salad blend, and then drizzled the balsamic vinegar. After cutting it, I served a couple of slices to my wife while I let the oven reheat.
I formed the other dough, added a San Marzano sauce (I do make my own sauce when I have time and when I'm using one), added the Restaurant Depot blend cheese, then the cooked Chorizo, and then finally the Ricotta and baked it for the six minute bake.
So yes, all done after work. And much more enjoyable than chain pizzeria pizza.