We used to make pizza once a week, a tradition that started when we lived near a cheese factory where we could buy mozzarella for $1.50/pound. After Tiger Lily was born, I switched to frozen and haven't gone back.
But I've been trying to eat healthier. So on Friday I made up a batch of whole-grain dough for artisan bread in five minutes, and on Saturday I used it to make some quick pizzas. The kids loved having their own little pizzas and choosing what went on them. I vastly preferred the flavor of homemade pizza over storebought. And Red Chief, who actually remembers when we used to make pizza every week, was content. He's been asking me for years when we can make pizza again.
Notes to self for making this work every week:
- Keep pre-shredded cheese on hand
- Mix up the dough the day before and keep in fridge
- Prepare toppings earlier in the day or the day before
- A small can of plain tomato sauce works just fine (barbecue sauce is nice too, or alfredo, or pesto, or roasted garlic . . .)
- No need to bother with peels and baking stones; ours turned out just lovely on regular baking sheets
- Slice veggies as thinly as possible
I think I will still keep a frozen pizza on hand, though, just in case.