We have been making pizzas at home for about 4 years. Recently, it has become more of a stable, ever since we realized that our preschooler loves it (no surprise!) Our go to method:
- Use a store bought whole wheat dough. It’s sweeter and has a nice texture compared to regular dough.
- Drizzle a metal baking pan with oil and press the dough into the pan.
- Often less is more-not too much sauce or topping otherwise you end up with a raw crust. But most would argue that you could pile on the cheese!
- Using light shredded cheese takes some of the guilt away since we eat this pretty often.
- Bake at 425 degrees on the middle rack for 10-12 minutes, depending on the amount of toppings works our quite well.
The product is a pizza with a chewy, fluffy, ready crust! Here are a few of my favorite combinations
the Chicago-Sausage, mushroom, provolone, pecorino and caramelized onion, pizza sauce – our favorite thus far. Can’t go wrong with pork!
the Naked Pizza-Bacon, mashed potato, roasted garlic, roasted cauliflower, sautéed spinach, ricotta, pecorino (no sauce)
BBQ Chicken-Store bought BBQ pulled chicken, red onion, sliced black olives, frozen roasted corn, mozzarella, BBQ sauce
Meatball Sub-Meatball, marinara, mozzarella, basil, pecorino
I would love to play around with figs and more roasted vegetables. Next pizza will be sausage, roasted bell pepper, basil for tomorrow night.
My favorite restaurant pizza combinations:
Spinach, garlic, ricotta, tomato sauce
Broccoli, tomato, olive, onion
Zucchini, Mushroom, Eggplant
Nesting On A Hill 