Anne Meador (left) says Annette Patterson (right) and The Advancement Foundation changed her life.

Starting a nonprofit is hard, but starting one in the heart of a recession is nearly impossible. That didn’t stop The Advancement Foundation (TAF) and its president and founder Annette Patterson.

“Here we were in 2007, a grassroots nonprofit with no money, no staff, working for the poorest nonprofits in the community, who serve the poorest people in the community,” she says. “We had no business even surviving that first year. But we did, and we’ve just grown and grown.”

Last fall TAF celebrated the opening of the Charity Cottage Thrift Store, a project that provides earned-income funding for TAF as well as three additional nonprofits: Project Access, Manna Ministries and The West End Center for Youth. Located at 301 S. Pollard St. in Vinton, the store is open Monday through Saturday and sells a variety of fine items. It also includes a reborn doll shop, art gallery and even a cozy cafe.

“While working to increase the capacity of valuable nonprofits in our community, we also provide direct services in order to improve the lives of the poor and vulnerable for the long term,” Patterson says. “The store is the tangible example of everything we do – supporting nonprofits through the earned income of the store and using the store as a venue for providing real-life training for the poor who wish to improve their lives.”

Anne Meador, a participant in TAF’s L.E.A.P. (Lift, Educate, Advocate, Proclaim) program for underprivileged women, is one of the many individuals TAF has helped.

“When Annette met me, I wouldn’t even look her in the eye,” she says. Today Meador volunteers at the store three days a week, leads a disadvantaged group advisory council, is in the process of buying a home and is even starting her own baking business called Sugar Chef Delights.

“We are very grateful to TAF for the input and the knowledge they brought to us, and the proceeds raised through the Charity Cottage are enormous,” adds Kate Ellman, director of Project Access, which delivered more than $1.9 million in free medical and dental healthcare to 1,080 working adults without insurance in 2011.

“TAF has been instrumental in keeping us afloat,” says Ed Wyatt, director of Manna Ministries, a nonprofit that distributes free food to about 200 families (3,000 individuals) living in poverty each month.

These individuals and the organizations  they represent are just a few touched by the efforts of TAF, and the list keeps growing. According to Patterson, TAF’S business partner program offers local businesses the chance to receive free marketing, sales, business assessment, team building and social media/website services in exchange for participating in the skills-training program.

“Tudor’s Biscuit World and Rowe Furniture are two of our first partners who are allowing trainees to build skills through their businesses,” she says. “It’s a win-win, and that’s what we try to create. We’re not just trying to change people living in poverty. We’re trying to change the perceptions of our community about people who are living in poverty.”

Ready to help out? Here’s how:

1. Donate. TAF and the Charity Cottage are in constant need of donated items to sell, and cash contributions are also welcome.

2. Shop. Every dollar the Charity Cottage earns supports the partnering nonprofits.

3. Volunteer. In addition to helpers at the store, TAF is always looking for new business partners willing to apply their talents  and resources to help the underprivileged.

To learn more please visit:
TheAdvancementFoundation.org
CharityCottageThriftStore.com
WestEndCenter.org
Manna-Roanoke.com
ProjectAccessRoanoke.org

Anne Meador (left) says Annette Patterson (right) and The Advancement Foundation changed her life.

Starting a nonprofit is hard, but starting one in the heart of a recession is nearly impossible. That didn’t stop The Advancement Foundation (TAF) and its president and founder Annette Patterson.

“Here we were in 2007, a grassroots nonprofit with no money, no staff, working for the poorest nonprofits in the community, who serve the poorest people in the community,” she says. “We had no business even surviving that first year. But we did, and we’ve just grown and grown.”

Last fall TAF celebrated the opening of the Charity Cottage Thrift Store, a project that provides earned-income funding for TAF as well as three additional nonprofits: Project Access, Manna Ministries and The West End Center for Youth. Located at 301 S. Pollard St. in Vinton, the store is open Monday through Saturday and sells a variety of fine items. It also includes a reborn doll shop, art gallery and even a cozy cafe.

“While working to increase the capacity of valuable nonprofits in our community, we also provide direct services in order to improve the lives of the poor and vulnerable for the long term,” Patterson says. “The store is the tangible example of everything we do – supporting nonprofits through the earned income of the store and using the store as a venue for providing real-life training for the poor who wish to improve their lives.”

Anne Meador, a participant in TAF’s L.E.A.P. (Lift, Educate, Advocate, Proclaim) program for underprivileged women, is one of the many individuals TAF has helped.

“When Annette met me, I wouldn’t even look her in the eye,” she says. Today Meador volunteers at the store three days a week, leads a disadvantaged group advisory council, is in the process of buying a home and is even starting her own baking business called Sugar Chef Delights.

“We are very grateful to TAF for the input and the knowledge they brought to us, and the proceeds raised through the Charity Cottage are enormous,” adds Kate Ellman, director of Project Access, which delivered more than $1.9 million in free medical and dental healthcare to 1,080 working adults without insurance in 2011.

“TAF has been instrumental in keeping us afloat,” says Ed Wyatt, director of Manna Ministries, a nonprofit that distributes free food to about 200 families (3,000 individuals) living in poverty each month.

These individuals and the organizations  they represent are just a few touched by the efforts of TAF, and the list keeps growing. According to Patterson, TAF’S business partner program offers local businesses the chance to receive free marketing, sales, business assessment, team building and social media/website services in exchange for participating in the skills-training program.

“Tudor’s Biscuit World and Rowe Furniture are two of our first partners who are allowing trainees to build skills through their businesses,” she says. “It’s a win-win, and that’s what we try to create. We’re not just trying to change people living in poverty. We’re trying to change the perceptions of our community about people who are living in poverty.”

Ready to help out? Here’s how:

1. Donate. TAF and the Charity Cottage are in constant need of donated items to sell, and cash contributions are also welcome.

2. Shop. Every dollar the Charity Cottage earns supports the partnering nonprofits.

3. Volunteer. In addition to helpers at the store, TAF is always looking for new business partners willing to apply their talents  and resources to help the underprivileged.

To learn more please visit:
TheAdvancementFoundation.org
CharityCottageThriftStore.com
WestEndCenter.org
Manna-Roanoke.com
ProjectAccessRoanoke.org

Anne Meador (left) says Annette Patterson (right) and The Advancement Foundation changed her life.

Starting a nonprofit is hard, but starting one in the heart of a recession is nearly impossible. That didn’t stop The Advancement Foundation (TAF) and its president and founder Annette Patterson.

“Here we were in 2007, a grassroots nonprofit with no money, no staff, working for the poorest nonprofits in the community, who serve the poorest people in the community,” she says. “We had no business even surviving that first year. But we did, and we’ve just grown and grown.”

Last fall TAF celebrated the opening of the Charity Cottage Thrift Store, a project that provides earned-income funding for TAF as well as three additional nonprofits: Project Access, Manna Ministries and The West End Center for Youth. Located at 301 S. Pollard St. in Vinton, the store is open Monday through Saturday and sells a variety of fine items. It also includes a reborn doll shop, art gallery and even a cozy cafe.

“While working to increase the capacity of valuable nonprofits in our community, we also provide direct services in order to improve the lives of the poor and vulnerable for the long term,” Patterson says. “The store is the tangible example of everything we do – supporting nonprofits through the earned income of the store and using the store as a venue for providing real-life training for the poor who wish to improve their lives.”

Anne Meador, a participant in TAF’s L.E.A.P. (Lift, Educate, Advocate, Proclaim) program for underprivileged women, is one of the many individuals TAF has helped.

“When Annette met me, I wouldn’t even look her in the eye,” she says. Today Meador volunteers at the store three days a week, leads a disadvantaged group advisory council, is in the process of buying a home and is even starting her own baking business called Sugar Chef Delights.

“We are very grateful to TAF for the input and the knowledge they brought to us, and the proceeds raised through the Charity Cottage are enormous,” adds Kate Ellman, director of Project Access, which delivered more than $1.9 million in free medical and dental healthcare to 1,080 working adults without insurance in 2011.

“TAF has been instrumental in keeping us afloat,” says Ed Wyatt, director of Manna Ministries, a nonprofit that distributes free food to about 200 families (3,000 individuals) living in poverty each month.

These individuals and the organizations  they represent are just a few touched by the efforts of TAF, and the list keeps growing. According to Patterson, TAF’S business partner program offers local businesses the chance to receive free marketing, sales, business assessment, team building and social media/website services in exchange for participating in the skills-training program.

“Tudor’s Biscuit World and Rowe Furniture are two of our first partners who are allowing trainees to build skills through their businesses,” she says. “It’s a win-win, and that’s what we try to create. We’re not just trying to change people living in poverty. We’re trying to change the perceptions of our community about people who are living in poverty.”

Ready to help out? Here’s how:

1. Donate. TAF and the Charity Cottage are in constant need of donated items to sell, and cash contributions are also welcome.

2. Shop. Every dollar the Charity Cottage earns supports the partnering nonprofits.

3. Volunteer. In addition to helpers at the store, TAF is always looking for new business partners willing to apply their talents  and resources to help the underprivileged.

To learn more please visit:
TheAdvancementFoundation.org
CharityCottageThriftStore.com
WestEndCenter.org
Manna-Roanoke.com
ProjectAccessRoanoke.org

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

The topic is “downtown Roanoke parking,” but it could just as easily be “gun control” judging from the way the sides line up with nobody in the middle. Clean straight lines, glaring at each other across the divide.

The very phrase “downtown parking” raises hackles and defenses. Listen up:

David Perry

David Perry, Western Virginia Land Trust: “It’s a perception thing. It’s just as fast and easy to park downtown, but you can’t go whipping through the downtown at 40 mph looking for a space like you can at Valley View Mall. The starts and stops give the impression that you’ve been looking for a spot forever. Truthfully, parking downtown is more like parking at Towers [shopping center]. Cars coming from every direction, it’s hard to get in or get out.”

Pam Berberich

Pam Berberich, Glazed Bisque-It: “Do you want to hear about an established business that is up [significantly] for five months straight just by moving from downtown to a place where parking is never an issue? I am scared to advertise. I refused to believe that parking was an issue.”

Kathy Bibb, For Rent Media Solutions: “Downtown parking sucks! If I go, I usually just bite the bullet and opt for a paid parking lot. It saves me gas from driving around the block ‘til hell freezes over, and keeps me from getting a bad attitude, which is a direct result of driving around the block multiple times. I think that fat guy in the [parking ticket] cart thing is a stalker.”

Chris Berry, Spare Room Design: “There is no parking challenge to solve. Roanoke is the easiest place to park on the planet. The only problem is that people have no sense of scale. The parking lot at Valley View is larger than all of downtown Roanoke. People never seem to have a problem driving around in circles and walking a half mile from their car to the store of their choice at the mall, but if they can’t park directly in front of a store or restaurant downtown they act like it is the end of the world.”

So, what’s your opinion? Sound off below to let us know! And for the rest of this article – which includes dozens of secret spots and parking tips – pick up a copy of our May/June 2012 issue today!

The topic is “downtown Roanoke parking,” but it could just as easily be “gun control” judging from the way the sides line up with nobody in the middle. Clean straight lines, glaring at each other across the divide.

The very phrase “downtown parking” raises hackles and defenses. Listen up:

David Perry

David Perry, Western Virginia Land Trust: “It’s a perception thing. It’s just as fast and easy to park downtown, but you can’t go whipping through the downtown at 40 mph looking for a space like you can at Valley View Mall. The starts and stops give the impression that you’ve been looking for a spot forever. Truthfully, parking downtown is more like parking at Towers [shopping center]. Cars coming from every direction, it’s hard to get in or get out.”

Pam Berberich

Pam Berberich, Glazed Bisque-It: “Do you want to hear about an established business that is up [significantly] for five months straight just by moving from downtown to a place where parking is never an issue? I am scared to advertise. I refused to believe that parking was an issue.”

Kathy Bibb, For Rent Media Solutions: “Downtown parking sucks! If I go, I usually just bite the bullet and opt for a paid parking lot. It saves me gas from driving around the block ‘til hell freezes over, and keeps me from getting a bad attitude, which is a direct result of driving around the block multiple times. I think that fat guy in the [parking ticket] cart thing is a stalker.”

Chris Berry, Spare Room Design: “There is no parking challenge to solve. Roanoke is the easiest place to park on the planet. The only problem is that people have no sense of scale. The parking lot at Valley View is larger than all of downtown Roanoke. People never seem to have a problem driving around in circles and walking a half mile from their car to the store of their choice at the mall, but if they can’t park directly in front of a store or restaurant downtown they act like it is the end of the world.”

So, what’s your opinion? Sound off below to let us know! And for the rest of this article – which includes dozens of secret spots and parking tips – pick up a copy of our May/June 2012 issue today!

The topic is “downtown Roanoke parking,” but it could just as easily be “gun control” judging from the way the sides line up with nobody in the middle. Clean straight lines, glaring at each other across the divide.

The very phrase “downtown parking” raises hackles and defenses. Listen up:

David Perry

David Perry, Western Virginia Land Trust: “It’s a perception thing. It’s just as fast and easy to park downtown, but you can’t go whipping through the downtown at 40 mph looking for a space like you can at Valley View Mall. The starts and stops give the impression that you’ve been looking for a spot forever. Truthfully, parking downtown is more like parking at Towers [shopping center]. Cars coming from every direction, it’s hard to get in or get out.”

Pam Berberich

Pam Berberich, Glazed Bisque-It: “Do you want to hear about an established business that is up [significantly] for five months straight just by moving from downtown to a place where parking is never an issue? I am scared to advertise. I refused to believe that parking was an issue.”

Kathy Bibb, For Rent Media Solutions: “Downtown parking sucks! If I go, I usually just bite the bullet and opt for a paid parking lot. It saves me gas from driving around the block ‘til hell freezes over, and keeps me from getting a bad attitude, which is a direct result of driving around the block multiple times. I think that fat guy in the [parking ticket] cart thing is a stalker.”

Chris Berry, Spare Room Design: “There is no parking challenge to solve. Roanoke is the easiest place to park on the planet. The only problem is that people have no sense of scale. The parking lot at Valley View is larger than all of downtown Roanoke. People never seem to have a problem driving around in circles and walking a half mile from their car to the store of their choice at the mall, but if they can’t park directly in front of a store or restaurant downtown they act like it is the end of the world.”

So, what’s your opinion? Sound off below to let us know! And for even more about parking in Roanoke – including dozens of secret spots and parking tips – pick up a copy of our May/June 2012 issue today!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!

Store-bought pizza dough – the kind you mix with water and let sit for 10 minutes – has proven to be easy to work with and is thankfully inexpensive. I form the dough into a circle on a pizza stone and sprinkle it with salt, pepper, garlic powder, sage and a pinch of cinnamon. Sage gives the dough a subtle sausage-like flavor while the cinnamon offers a hint of sweetness.

One of my favorite pizzas to make includes chicken, spinach, tomatoes and mushrooms with an alfredo sauce. It’s bright, colorful and, if I do say so myself, delicious. Recently, I ate a yummy pizza in West Virginia that inspired me to re-create it at home. My version features chicken, bacon, onions and slices of smoked Gouda, also with alfredo sauce.

My husband and I typically split a whole pizza, so if you’re cooking for more than two, I would suggest more than one pizza. I don’t have exact measurements for toppings so cover the dough with as little or as much of each ingredient that suits your taste.

Pizza
• 1 packet pizza crust mix
• ½ cup hot water
• salt, pepper, sage, garlic powder, cinnamon
• mozzarella cheese
• toppings of choice

Preheat oven to 475 degrees. Mix crust mix and water according to package directions. Cover dough and let sit in a warm spot for 10 minutes. Form into preferred pizza shape (round or rectangle). Sprinkle with salt, pepper, sage and garlic powder to taste. Add a pinch of cinnamon. Bake for 5 minutes.

Spread alfredo or tomato sauce on crust. Add your favorite toppings. (I like to cover the toppings with the mozzarella instead of making it the second layer). Bake for 10-15 minutes. Devour!