Jan 20th: Pizza with red peppers, Italian sausage, garlic and feta

Sauce: For the sauce I used a can of Contadina tomato sauce, and the "pizza" seasoning that came in one of the spice collections the old lady and I received as a wedding gift. Added a little extra basil, some garlic powder and sugar.

Toppings: Italian sausage, Mozzarella, Feta, and Parmesan cheeses, minced garlic and diced red pepper. Also decided to add fresh basil.

Crust: one of the rare times I ever use a recipe is when I am baking something. Because I am a terrible baker, and more often than not, if I attempt to "wing it" when baking the result is crap. So I tried this recipe: http://allrecipes.com/recipe/valentinos-pizza-crust/Detail.aspx

Verdict: Mild failure. While the toppings worked out well and all of the flavors were nice together, especially the basil, the crust was crap. I baked this thing for well over twenty minutes and it never seemed fully cooked. This, I am assuming, is my fault.  Try as I might when I cook a pizza, I can never make the crust thin enough. The flavor of the fully cooked portions of the crust was actually pretty decent, its just that there was a layer beneath the toppings of gooey uncooked crust that was really distracting.

If anyone has any tips for baking a nice thin pizza crust, feel free to let me know.