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.
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.
Hungry for more homemade pizza recipes?
- This caramelized onion, mushroom, and goat cheese pizza is a unique favorite for lunch.
- Go virtuous with this tomato, avocado, and hummus pita pizza.
- This spur-of-the-moment Pesto Shrimp Scampi Pizza with Cambozola that I shared with the Sarah’s Cucina Bella gang was awesome.
- A Ham and Gruyere French Bread pizza that was totally delish.
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.