Braided Pizza

I don't think it is any secret that I am a pizza freak.  I love it!  Can't get enough of it!  So many endless and delicious variations on an easy to make theme.  Well, I have discovered a fun new variation:  The Braided Pizza. 

I don't recall when I first saw this idea, but the moment I did I knew it had to be added to my pizza-making repertoire.

I used my regular pizza crust recipe and regular pizza toppings.  The major difference is that you pile all that yummy goodness on to the center third of the rolled out crust. 

Then, using a pizza cutter, cut into the crust from the edge until you near the pile of toppings at the center.  To get evenly spaced slices try this:  cut the dough in half at the center, cut each of those sections in half, and then then each of those section in half again.  You should end up with eight nice and even pieces of dough to braid over the top.

Starting on one end, alternate folding strips of dough over from each side making a braided top.

Pinch the ends.

I was worried the sauce would start seeping out and make a big mess in the oven, but it didn't...thank goodness.  That would have made the meal a whole lot less satisfying.

Bake for about 30 minutes at 400 degrees F.

Slice and eat! 

The cross section view.

The best part was we had enough toppings and pizza dough to make a slightly smaller version to pop in the freezer for a rainy, I'm-too-lazy-to-cook type day.  Awesome.