Recipe: Double Delicious Pizza

by Cate on September 7, 2012

Double Delicious Pizza - Before

Two cheeses.

Two meats.

And straight from your own oven, full of homemade goodness.

How can we go wrong?

Now that school and sports are underway in earnest, a little menu planning is sometimes a savior.

And having a stash of easy-to-pull off recipes on hand is exactly what you need to get through the week sometimes.

And homemade pizza? It’s a given.

Last week, as I dashed off to an orientation at Madeline’s new school, I left the kids home with The Ex and this pizza.

Well, actually, Madeline slept through the first part of dinner, but woke up in time to hose down a slice of her very own after I left.

And in thirty minutes, tops, this pizza can be yours too.

And save you some drive-thru or take-out guilt.

And the accompanying costs of such.

Double Delicious Pizza - After

And honestly? As much as we continue our quest for the best pizza in New Jersey, homemade pizza is pretty much the bomb dot com.

You can mix and match your toppings at will, and skip the grease.

Thank you and amen.

Dig in.

Hungry for more homemade pizza recipes?

Double Delicious Pizza
Recipe courtesy of Cate O’Malley

6 oz lean ground beef (I use 90% lean)
1 cup tomato sauce
1 pkg (15 oz) pizza dough
1-1/2 cups part-skim shredded mozzarella
1/2 cup part-skim ricotta cheese
1/2 cup sliced pepperoni
oregano, salt, pepper

Preheat oven to 425. Spray your pizza pan with non-stick cooking spray. In a small non-stick pan, brown the beef over medium heat until cooked, about 6-7 minutes. Drain (using lean meat, you should have very little, if anything to drain) and remove from heat. Stir in the tomato sauce, add a pinch of oregano.

Stretch your dough to cover the bottom of the pizza pan. Spread your meat sauce to about a 1/4″ of the edge, leaving space for your crust. Add the mozzarella on top of the sauce, followed by dollops of the ricotta, and then top with the pepperoni. Sprinkle with a little bit more oregano, and a few twists of your salt and pepper shakers. Bake until the crust is crisp and the cheese starts to brown, about 20 minutes.

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{ 3 comments… read them below or add one }

JOanne September 8, 2012 at 5:39 am

This is probably heretical of me, but I like homemade pizza better than takeout. Anyday. Mmm. Melty cheese.
JOanne recently posted..Recipe: Plum Almond Tart


patsy September 8, 2012 at 8:45 pm

I’ve been working on my meal plan for next week since we are already in the midst of busy weeknights! Pizza and quick and simple Mexican chicken wraps are on my list … nearly every other week!
patsy recently posted..Time to Read – An Unexpected Guest by Anne Korkeakivi


Ramona September 10, 2012 at 1:22 pm

homemade is all I can have right now…..most places have never heard of whole wheat crust.


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