Focaccia looks great. 
I made a focaccia bread once. was really good but just too much bread.
Doc says I'm "supposed" to cut down on the carbs.
Hard to do when breads are soooo gooood.

Doc says I'm "supposed" to cut down on the carbs.
Hard to do when breads are soooo gooood.

I can relate, regular store bought bread I very rarely eat, maybe a slice of toast with some eggs.

What I make even though it isn't the best looking it is so much better than regular bread, then I eat more than I should.

I have been eating more bread recently since I started making it more often but I don't eat alot of it. A couple small squares of the pizza and I'm good. A slice of bread here or there with butter or a small sandwich.

I do run about 3 miles 4 to 5 days a week so my weight has been in check even with the bread consumption going up a tick.

Thread has made me hungry and I have no dough made, so it is off to Pizza hut!

Pick me up a thin crust with pepperoni and jalapeno. 

I remember my mom buying this when I was a kid. Chef Boyardee Cheese Pizza, Homemade Pizza Kit Is this stuff still viable, or is it the pizza version of their spaghetti and meatballs? 

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Or english muffins and sauce

This is far and away the best way to do "cheater" pizza that I have tried. These are in the bakery section of my Kroger. They make all different shapes and sizes of the same product. It's excellent.

Top and cook directly on the oven rack at 425. It gets nice and crisp but still has a decent chew. It works well on the grill as well.

This is far and away the best way to do "cheater" pizza that I have tried. These are in the bakery section of my Kroger. They make all different shapes and sizes of the same product. It's excellent.

Top and cook directly on the oven rack at 425. It gets nice and crisp but still has a decent chew. It works well on the grill as well.

Have not seen them. Are they better than the Boboli.
Had one of them years ago, can't remember if it was good or bad.

It's been years since I've had boboli. From what I remember these are far better. It's basically naan bread.  I vaguely remember the bobli being dry and card boardy. This is not at all.

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Or english muffins and sauce

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Are ya'll trying to tell me something??? 

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Or english muffins and sauce

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Are ya'll trying to tell me something??? 

I know they made the kit 5 years ago or so. My last GF loved them and we would make them all the time. There may still be one in the back of the cupboard.

 Just looked and they changed them now it is just stuff to make 2 crusts and a can of sauce, no more powdered cheese. People are not happy about this on the Chef's website.

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Or english muffins and sauce

I think you would be better off buying the Pillsbury Classic Pizza Crust and some sauce.

Are ya'll trying to tell me something??? 

In hindsight that pizza kit very well could be the reason I started cooking. I got married young. I was 21 and my wife was 19. Neither of us really cooked much at the time. I remember one of my first attempts at cooking was mashed potatoes. I ran the egg beater through the potatoes that were situated in a teflon pot. We ended up with what appeared to be peppered mashed potatoes only it was flakes of teflon coating.

Anyway, my wife's go to recipe from childhood was that exact pizza kit. It, at least in her hands, was the most awful "pizza" that I can think of. To make it even worse she would put slices of kraft american cheese from the little cellophane wrappers on top. That cheese basically turns black and turns into a whole other substance at oven temps.

I started doing the cooking and after 20+ years, I now consider myself an above average home cook. She does not cook at all. If I'm not around she eats cereal for dinner, or if feeling adventurous, spaghetti with ragu sauce.

Homemade Canadian Bacon on pizza today.