292: From Scratch

The arrival of fall means the return of weekly pizza night at our house.

Keys to a killer pizza:
Pizza baking stone - doughy half-baked crusts are a thing of the past!
Real crust - whip up some dough, it's seriously not hard.
Homemade pizza sauce, loaded with garlic.
Leftovers! Today our pizza had pork tenderloin, taco-seasoned ground beef, sauteed carrots, zucchini, and eggplant. It changes every week.
Then I threw on some mushrooms, green peppers, and mozzarella.
That's it. Easy!

I had enough for 2 pies, but we only need one to feed the family, so I'm freezing the second one for a quick go to meal. (first attempt at this, so I hope it works) Who doesn't love the convenience of having a pizza in the freezer? I do, I just don't like not being able to pronounce half the ingredients in the ones you get from a store.

2 Responses to “292: From Scratch”

  1. Jean:

    I sincerely look forward to having pizza together next fall – and being introduced to the joy of a pizza stone.

  2. Becky Fehr:

    Oh looks very good! I have been on a home made pizza kick lately too. My man is very very happy about it.

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