(Click to enlarge)
Start with Valerie's wonderful pizza dough, with nice big edges rolled up on a pizza stone.
Bake it for awhile, then add plenty of sauce.
You've got the start of a sizable pizza.
Add a base of mozzarella, preferably hand-grated by Jonathan:
Then add some of the meat (ground sausage and beef atop slices from a couple of different "logs," in this case).
Then for a nice Christmasy touch, the red and green chopped peppers:
Then still more meat (e.g. bacon, Canadian bacon, pepperoni), and mushrooms and olives for those who enjoy them.
Then the final snowfall of mozzarella (most years I mix cheeses; not this year).
Bake it up nice and golden at 425 degrees.
You've got yourself a substantial Christmas Eve pizza!
Now take a slice, and enjoy!
UPDATE: by popular demand, click here for the pizza recipe. My dear wife says, and I quote:
Although this recipe states that it’s for (3) pizzas, we used it all on a 15” stone. It made for a very thick, bread-like crust. Next year, I’d use a little less dough and increase the wheat flour a tad. Because we used the entire ball of dough, cook the dough for 10-15 minutes first before adding any toppings. Otherwise, it won’t be done when the toppings are cooked through. Overall, this is the best crust recipe we have tried.