Goat cheese, chorizo and pepperoni pizza

As some of you may know, my husband Brenden and I moved out of the big city about a month ago and back into the country where we belong. I love living back in the country and don't miss the city at all however if there's one thing our small town doesn't have it's take-out. We rarely had take-out when we lived in the city however one of our favorite things to order when it was a Friday night and we both didn't feel like cooking was the goat cheese and chorizo pizza from Panago. So I decided that instead of eating frozen costco pizza, I would try to recreate our favorite.
On a slightly related note, until about a month ago I had never made any sort of dough in my life. My excuse always was that there was never enough counter space in the apartment that we lived in before and that once we bought a house that had some counter space I would attempt to make dough. Well, we bought a house. With probably three to four times the counter space in my new kitchen. I had clearly ran out of excuses. I was talking to my friend Kelsey a while back and we both agreed that as Mennonite women we feel that we should know how to make dough. She said that I should try pizza dough first and she assured me that it was totally easy. I tried it using the recipe on a jar of Fleischmann's pizza yeast and it turned out great. My fears were conquered!
So here's how I made my goat cheese, chorizo and pepperoni pizza:
 - Double recipe of pizza dough from the back of a Fleischmann's pizza yeast jar
 - 1/2 - 3/4 cup pizza sauce
 - 12 slices chorizo
 - a bunch of pepperoni (vague, I know, but just use however much you want)
 - 2 cups shredded cheese (we used marble)
 - 1 package goat cheese
First, I made a double recipe of dough using the Fleischmann's recipe as it's enough to fit a large size baking sheet.

I pressed it into the pan and up the sides slightly to make the crust's edge.

Then with the help of my ridiculously good looking husband, we added the pizza sauce. Enough to coat the pizza crust nicely but not so much that our toppings would be swimming in it.

Toppings on! We did one thin layer of cheese right on top of the pizza sauce, then we added our chorizo (the only decent kind I could find was Spanish chorizo from Safeway), pepperoni, marble cheese and goat cheese on top. We stuck it in the oven at 425 degrees F for about 15 minutes, until the crust started to turn a nice golden brown color.

Finished product. Way better than Panago I might add.

And there ya have it!
Next on food talk at five - eggs benedict, hashbrowns and raspberry lemon smoothies!

- A