The Best Pizza I Ever Ate Was....

...the Pestoral Pizza at The Roman Candle Pizzeria in downtown Middleton, Wisconsin.  The use fresh, organic ingredients, mostly produced or farmed within a 50 mile radius of their locations in the Madison, WI area and you can really tell in the flavors.  We've had other pizzas from them as well and all of their toppings are cut generously enough to get a nice big bite of fresh tomato or sausage with every bite.

We've tried some of their different pizzas: The Professional with feta, mozzarella, broccoli, bacon, green pepper, chicken breast and jalapeno; The Bacon Cheeseburger with ground beef, bacon, onion, cheddar and mozzarella cheese; The Supreme with sausage, mushroom, green pepper, onion and pepperoni.  And they have lots of other interesting pizzas: The Algo Malgo with alfredo sauce, beets, garlic, walnuts, caramelized onions, blue cheese and arugula; The Dead Man Walking with premium cut bacon, ham, pepperoni, prosciutto and sausage, and The BBQ Chicken with barbecue sauce, chicken breast, green pepper, red onion, bacon, cheddar, mozzarella and jalapenos.

We easily ate Roman Candle Pizza at least 3 times a month, since it was within walking distance to our downtown Middleton apartment.  So it was convenient in nice weather for us to walk down and grab a pizza, or in bad weather, it would be delivered to us piping hot!!!  While all of their other pizzas are very different and delicious in their own right, we always went back to The Pestoral.  It's no wonder why it's Roman Candle's best selling pizza.

So when we moved away from Wisconsin, and my pizza cravings kicked in, I had to get creative and make my own Pestoral pizza.  Here's what I did:

Pestoral Pizza
1 large 16-inch thin crust pizza crust (I get mine fresh from the Italian counter in our local grocery store)
1/4 cup fresh made pesto 
2 to 3 medium roma tomatos, sliced as thin as possible
1/2 cup artichoke hearts, cut into bite-sized pieces
1/2 15-oz jar roasted red peppers, drained and cut into bite-sized pieces
6 oz feta cheese
6 oz fresh mozzarella cheese (I like the Bel Gioioso "pearl" sized pieces, because as they melt, the flatten out to the perfect size)     

Preheat oven to 350 degrees.  Spread the pesto on the crust up to 1/2 inch from the edge.  Top with the tomato slices, artichoke and roasted red pepper pieces, and feta and mozzarella cheeses.  Bake for 20 minutes until the mozzarella cheese is melted.

That's it.  So delicious!!!