Excuse the dank-ass iPhone photo, as this pizza is long gone, even though I pulled it out of the oven under 16 hours ago.
Short and sweet, this is a quick post to show you the versatility of the tomato-basil hand pie dough recipe from just a few days ago. I baked this at 400F for 13 minutes until the bottom of the crust was golden brown. No muss, no fuss.
For the toppings, I chose baby eggplant, mango, jalapeno, mushrooms, Field Roast apple-maple links + Daiya provolone slices which I julienned before popping in the oven.
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