Easy Meals: Pizza

25 Aug

I’ll admit it.

I was one of those spoiled kids whose mother made everything from scratch. We never had jarred pasta sauce or chicken soup.

Chef Boyar-what?

But, with our busy schedules today, it isn’t always easy to cook. Chuck and I tend to make very simple things because of our weird, unstable work schedules.

One of our staples is pizza.

We make pizza often partly out of love for the food and partly out of necessity, since we are 550 miles away from a really good slice.

The great thing about pizza is it can be anything you want it to be. There is so much flexibility that the options are endless.

Check out some of our creations:

Buffalo Chicken Pizza

Spinach and Ricotta

Meatball Pizza (A little fuzzy because I took it with my phone)

Everything Pizza

Tomato Basil and Onion

Chuck worked as a manager of New York pizzeria for about five years so this is definitely something I leave up to him.

To Make it Yourself…

  • Pizza dough can be bought at your local grocery store, often in the deli section. In New York it can be found at almost every grocery store, while here in North Carolina, we can only find it at Harris Teeter.

You can also make your own, which we are now starting to delve into.

Tip: Unlike meat, pizza dough defrosts quickly so if you freeze your extra dough, it can be defrosted within hours of when you want to cook with it.

  • For a full-size pizza, feeding two to three people, use the whole 1-lb lump. For a personal pie, cut it in half.
  • Use flour or olive oil when handling the dough otherwise it sticks to your hand.
  • It’s easiest to follow the natural shape of the dough. So if you get a ball of dough, make a round pizza. It’s harder to shape it into a rectangle, but it can totally be done.
  • Place your dough in the middle of a pizza pan (we LOVE Pampered Chef’s pizza stone) and carefully stretch the dough to about 12 inches in diameter. Be careful not to stretch it too thin.

Tip: For a crispy crust, if you’re using a pizza stone, heat the stone first in the oven then place the dough on top when it’s hot. You have to work fast and carefully so you don’t burn yourself. 

  • Top with whatever you like, the possibilities are endless.
  • Place in the oven for about 10 – 12 minutes at 400 degrees or until the crust is a golden brown.


Note: A reader asked us if we could post some tips as to how to stretch your dough. We will most definitely post a video, which I plan on taking once Chuck and I make pizza again. Stay tuned!


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