Mystic Pizza

This evening was a triumph for me in the kitchen. After years of trying with less than spectacular results, I finally was able to get one of those Chef Boyardee pizza kits to turn out perfectly. Amy and I managed to create two pizzas that were not too burnt and cripsy, and all of the cheese and sauce actually remained in the confines of the crust instead of breaching the barrier and flowing out all over the pan. The finished pizza also had enough stiffness that you could pick it up and eat it without each slice flopping over and sending cheese sliding toward the carpet. It turned out perfectly. It was amazing. If the Iron chef secret ingridient is ever pre-packaged Chef Boyardee dough in a box I will reign victorious. In this world of frozen instant microwavable pre-mad just heat up dinners, it's nice to know that you can actually make something, sort of.