I originally planned on making my own crust (I know! Who do I think I am?!), but time was not on my side, so a Boboli crust had to do.
I brushed it with olive oil and balsamic vinegar, to give a little sweetness to the pizza.
I sprinkled a layer of mozzarella and gorgonzola...
And ta-da! I had gourmet pizza at home. It was totally delicious, but I don't know if two layers of gorgonzola was really necessary. I was scared to death that the pizza wouldn't taste as good, but it came close. I'll have to try again when I make dough from scratch.
Making any kind of dough from scratch really intimidates me. I think yeast alone intimidates me. Have any of you encountered any yeast disasters I should be prepared for?