I had intended to roast a Sirloin tip for dinner, but postponed it until Sunday. We went out for lunch and we both had burgers and fries and then we were not in the mood for more beef.
So instead I made a double batch of bread dough and baked three large loaves and saved enough dough to make a simple pizza for dinner. The pizza was topped with a fresh sauce made with chopped plum tomatoes from our garden, garlic, hot red pepper flakes, oregano, basil , salt and pepper and a little olive oil. The only other topping was the mozzarella.
Baked at 510°F on a pizza stone. Makes for a wonderful crust.