Here’s the honest truth: I’m a sauce boss.

At any point in time, in my refrigerator, there are enough products that could be used as sauce, marinade, dressing, and the like, it makes you wonder where I put it all. I guaranteed have more sauces than I do foods to cover with the sweet, liquid toppings, but that never seems to stop me from buying new ones.

I like my fries to be the side of my ketchup.

My pancakes should be able to swim in syrup.

My chips nearly drown in the salsa.

But here’s the clutch part of this story. Until Sunday evening, the only sauce I’d been using on my pizza…. is pizza sauce.  Occasionally in the form of marinara or Sockarooni (the favorite sauce of the Sugar Coated Sisters) but, honestly, I wasn’t getting too creative, pizza-wise.

Enter: Game Changers 1 and 2.

Two dinners made special thanks to Sweet Baby Ray’s and Ken’s Buffalo Wing Sauce.  Oh, and a special Harris Teeter deal on Whole Wheat Pizza Dough!

Single Girl Realization: One pizza dough ball = 2 beautiful pizzas for one!

Preheat your oven to 400 degrees and get ready for some pie!  Add some parchment paper to your pan so you don’t need to clean up later (trust me on this one).

First up, a buffalo shrimp pizza.

I rolled out that dough the best as I could. Unfortunately, on night one, that means an oddly shaped pie.

Up next, I put a thin (THIN being the key word here) layer of the buffalo sauce on this doughy wonder. In the meantime, I took some pink shrimp and tossed it in some cajun spices and olive oil, to give it a little flavor. Chances are, I dramatically overcooked it. I wouldn’t recommend that step, but I’m new at this whole seafood-cooking thing.

Up next, I tossed the cooked shrimp in some buffalo sauce. I covered the sauce and dough in a thin layer of cheese, then added some sauteed spinach and tomato slices to the pie. Add the shrimp and a bit more cheese. Cook in the oven for… jeez, I’m not even sure. 12 minutes?  Just watch it carefully.

Hawk-like.

When the cheese is melted and the crust is golden, you’re ready for eating action.

Maybe shrimp and buffalo sauce isn’t your poison?

I got this.

Roll out dough ball number two. Chances are, you did a better job this time. I know I did.

Keep that oven preheated to 400, and hit up your chopping block to cut up some red onion (I guess another onion would be good. But I prefer red.) Chop this bad boy thin, try not to cry, and sautee it in some olive oil.  Wait until the pieces get all soft and tasty. This is the best way to enjoy an onion.

Add some more spinach (gotta keep it green), and, if you have some cooked chicken, add it. I happened to have had a can of chicken on me, and I added this.  It worked perfectly. The chicken sweated on the onions and the spinach soaked it all up. It was a romantic little get together.

Take that BBQ sauce and add a thin layer to the dough.

The BIGGEST recommendation I can give about ALL homemade pizzas is to push the toppings out to the very edge of the ‘za. I can’t stress this enough.

So make that sauce reach every last nook and cranny of your crust. Sprinkle some cheese, add the spinachonionchicken mix to the pie, and spread a bit more cheese over with a drizzle of BBQ sauce.

Cook it in the oven!! Follow the same instructions as the first one (i.e. no real instructions… just watch it carefully.)

Serve it on a plate in the shape of a slice of pizza.

That’s probably the most important instruction of all.

What’s your favorite dream pizza topping?

How about the sauce you use the most?