Pizza parties are usually for kids, involving enough grease to power a fleet of bio-diesel trucks. How about a grown-up version you make at home?

We made two pizzas. The first was a taste explosion with goat cheese, garlic-herb olives, spinach, pine nuts and squash. The second was an elegant and simple affair with Beecher’s sharp cheddar.

Ingredients:

• Frozen or fresh pizza dough (we’ve made our own too, but tonight was low key)
• Tomato sauce or pesto sauce
• Oil, olive or some such
• Few tablespoons of corn flour
• Choice of toppings (squash and other large toppings should be pre-cooked)

Directions:

1. Follow the directions and defrost the dough, usually putting in the fridge for a few hours or overnight
2. Roll the dough out on a flat surface, we used cookie trays
3. Pick up the dough and move it in circles with your fingers, and alternate holding it by edges – you really have to do this awhile if you want thin crust
4. Spread a table spoon of oil over the pizza and it, then take a tablespoon of pesto or tomato sauce and spread until you have enough – don’t do too much or it’ll be soggy
5. Spread your toppings over the pizza, starting with cheese
6. If you have fresh toppings like spinach, these should be put on after it is done, but frozen should go before
7. Cook for 15-20 minutes, watching the crust as an indicator