Pizza with sofrito, red bell peppers, mushrooms, pineapples, and mozzarella cheese

Made on August 11, 2010. I used a bag of store-bought whole wheat pizza dough, stretched the dough very thin, made 3 pies (one is about half of the dough, the other two a quarter, each) and baked them on un-greased baking sheets at 450 degree for 20 minutes.

As anyone can see, this is far from a perfect pizza pie. The bread was burned on one side. The cheese on top was also burned. Worst of all, parts of the bread stuck to the baking sheet badly.

Lessons learned:

1. It is better to oil the baking sheets or dust some corn meal over them.
2. Don't over bake the pizza.

• If the dough was stretched too thin, the baking time may be reduced.
• Check at 10 minutes into baking, and decide how much longer to bake.