After a full day of work and some logistical stuff that had to be taken care of, I decided that making pizza was my easiest option. I typically buy readymade dough and to get it to be more like a handmade one, I perforate the surface with a fork before pre-baking it using our old oven’s convection function. After about 4-5 minutes, I take the hot, fluffy and semi-crusty dough out, brush on the tomato sauce: canned and sundried tomatoes mixed with garlic, salt, pepper, garlic, and oregano. Finally, I pile on the toppings: mushrooms, kalamata olives, spicy bell peppers, red onions, and buffalo mozzarella.