I used the dough that i made with Pere Jacques- Belgian Style Abby Ale - Goose Island Beer Company, Chicago, IL. The dough had a great flavor.
While shopping for cheese at the Metropolitan Market, i purchased Fresh-Stretched Mozzarella that they made from Cheese Cruds by Grade Brand. I also discovered a great cheese called Mozzarella Pesto Procuitto Rotella which comes in a roll form. The very nice lady who was making the fresh cheese at the time, gave me her favorite pizza topping combination. I had to try it and thought i would share it with you.
First i made Pizza sauce with just the SM tomatoes from a can of LaRegina brand. I opened each tomato by hand and remove the water and some of the seeds because I think there is extra flavor by keeping some of them. Then crushed them by hand this time instead of using the pulse mode in a blender. I did add some salt, but did not need any sugar since the tomatoes were so sweet tasting in the can. (you will see that the in the photo that I opened the can from the bottom, since the top rim of the can was a little bent)