How I make pizza

After Tiger Lily was born, I started depending on frozen pizza every Saturday. It's a good way to have a planned break from cooking, and I kept up the habit. But lately I've come to realize that I can make up a fresh pizza in just five minutes with a little forethought. We still do frozen pizza sometimes, but this method is so easy I use it more often now. Red Chief loves to help put on the toppings.


Pizza in Five Minutes

Have the following on hand:
  • Keep a batch of dough for Artisan Bread in Five Minutes in the fridge all the time. I use the original recipe, times 1 1/2, with 2 tablespoons each sugar and oil added. It lasts about two weeks, and you can use it for bread, too.
  • Keep a bag of pre-shredded mozzarella cheese in the fridge. It's usually the same price as the block of cheese for me.
  • Keep toppings in the fridge. Pepperoni will last months before it spoils. My mom used to keep hers in the freezer because we would snack on it and there would be none left for pizza. I like to use little bits of other veggies on the pizza when I have them: thinly sliced tomato or green pepper, or slivers of onion.
  • Keep cans of petite diced tomatoes or plain tomato sauce in the pantry.
To make the pizza, first preheat the oven to 400 degrees. Get a ball of your dough, cloak with flour (method described in Artisan Bread in Five Minutes a Day), and roll out. Place on a lightly greased pan (I use a large cookie sheet).  Spread about half a can of petite diced tomatoes over the dough. You could use an 8-ounce can of tomato sauce, too. You want just enough to cover the dough; you don't want the sauce to pool up. I used to sprinkle herbs over the tomatoes/sauce, but I've decided lately that I like things simple. Leftover spaghetti sauce also works well. Then put on a good layer of cheese and add your toppings. Bake 25-30 minutes at 400 degrees F.

That's it. It's fast enough to make for lunch. Over the summer I made ham and cheese calzones almost every week for our picnics. I also like to do barbecue chicken pizzas—use barbecue sauce instead of tomatoes, and top with shredded chicken before you add the cheese (it dries out if you put it on top).

What do you like on your pizza? Do you make your own pizza?


  1. Hello again from an old "blogging friend." I stopped blogging months ago but it seems I can't keep away.

    I make pizza most Fridays. I don't use the artisan bread recipe but I do have a recipe that only takes about 15 minutes to make.
    I started making pizza pockets a few months ago and the kids love them. Now they are excessively disappointed any time I make regular pizza.

  2. Thanks for this post! I guess I need to get a copy of the famous bread book I have heard about from so many people.

  3. Sounds so yummy! This post makes me hungry. We haven't been having our regular homemade pizza nights because our weight loss meal plans just won't fit it, but we did recently have one when we had a "day off" after getting back from out Thanksgiving travels. I love pizza night!

  4. Girl, that's almost exactly the way we make our pizza! Don't you just love the convenience of having that bread dough all ready and waiting in the fridge?

    Our very favorite pizza is Buffalo Chicken... top the crust with blue cheese salad dressing, top with grated mozzarella, then add shredded chicken which has been tossed with wing sauce (or just hot sauce if you can't get wing sauce in your area.) Grate some parmesan cheese over the top and bake. Oh mah lordie, my mouth's waterign just thinking about it:-Q