Pizza Adultified

I'm on a pizza kick. Pizza is literally a blank canvas for vegetables, cheese, meat or some combination of those ingredients:

This is a flat bread pizza painted with red sauce with dolmades rice filling. Feta cheese was added after baking.



Here is a flatbread pizza with ricotta and half-and-half as a base with sauteed fennel, onions and slices of apple:



I don't mind using an artisan flatbread as a crust. It saves time, but I make my own crust as well. Here is a typical cheese pie with Swiss chard:



Fennel and sausage:



Here is my favorite adult pizza at the moment:



Artisan flat bread
1/2 cup ricotta
1/4 cup buttermilk
1/4 cup grated pecorino Romano cheese
1 handful of sliced yellow peppers
1 handful of rough chopped onion
A few dollops of red sauce
Salt and pepper
Dried oregano
Olive oil

Paint the bread with olive oil, sprinkle with salt and oregano.

Mix the ricotta, buttermilk and grated cheese. You want a thick pancake batter type of consistency. Spread evenly onto the bread. Season with fresh ground black pepper.

Add the raw peppers and onions.

Add dollops of red sauce to the pizza.

Bake at 425 degrees for about 12 minutes.