Any pizza aficionado knows the crust is the key to good pizza. And while food manufacturers have come a long way in providing consumers with a variety of prepared pizza crusts, a good recipe for homemade pizza crust is still invaluable. I’d go so far as to call this crust from Mollie Katzen (click here to view recipe) a truly great pizza crust.

Mollie Katzen wrote one of my favorite cookbooks of all time, “The Moosewood Cookbook.” My tattered copy has drips and stains and notes in the margin from the 20 years I’ve used it, and I think I have cooked every one of the recipes. Besides my own cookbooks that I wrote with Beverly, I cannot say that about any other book.

The biggest drawback to homemade crust, of course, is the time it takes for the dough to rise. This is one dinner that must be planned at least an hour and a half ahead. The good news is Mollie’s pizza crust freezes beautifully (unbaked) and can defrost on the counter top and be ready to bake when you get home from work. We love to divide the dough into fourths and freeze it ahead; taking out to defrost only the dough we need any given night. Since each pizza makes one serving, this is a perfect way to approach pizza when you’re cooking for one or two!

Mollie’s pizza toppings are simply a suggestion of vegetable options, and every pizza can be different. At my house the toppings are usually whatever’s in the veggie bin and cupboard. What pizza combinations would you like to use to top Mollie’s delectable crust?