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.
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?