No. This pizza is not really “Lord of the pizzas.” Nor am I, “Lord of the pizzas.” In fact, the title was simply in reference to some silly movie quotes throughout this post.
Blame my thighs. They lord over everything around here.
One of my favorite things to make at home is homemade pizza. We take the term “homemade” a little loosely in our house. We made it in our house. But everything is bought and put together. As in pre-made. And put together.
As in my lazy soul continues to be happy.
And my thighs continue to rule them all.
Isn’t that how the saying goes?:
“One thigh to rule them all. One thigh to wine them.
One thigh to eat it all and in the kitchen dine them.”
Or somethin’ like that.
I have tried almost all of the different store’s pre-made pizza dough. And I know which dough is my favorite. Safeway’s pizza dough can’t be beat. And I will not use any other pizza sauce except for Pastorelli. As for the cheese, I use whatever I can get on sale.
So, my ingredient list has my preferred labels for the pizza I make at home.
With school being out for the summer soon, I know my kids will want to be in the kitchen cooking more. I wanted to post this in case you, too, want to trick get your kids to cook dinner for you this season.
This would be great for second breakfast, too.
Ingredients for two pizzas:
2 Safeway Select Traditional pre-made (but not precooked) pizza balls of dough (usually found next to their pre-made take and bake refrigerated pizzas and usually $1 each)
2 8 oz. cans of Pastorelli Pizza sauce (you can use a 15 oz. can and split it in half. I buy the two little cans so each child has their own can to work with)
4 cups shredded mozzarella cheese
Optional:
We use:
1/2 cup feta cheese
1/2 bag pepperoni
1/3 cup chopped sun dried tomatoes
Any other topping you like. Maybe Po-ta-toes.
Directions:
Let refrigerated pizza dough rest on counter for thirty minutes before using.
Preheat the oven to 425 degrees.
Since I have two children, I let each of them roll out one ball of dough. Stretch the dough. Pull the dough. You really cannot hurt it. The more you work pizza dough, the better it gets.
My kids do all of the following instructions. What do I do? Well, somebody has to drink the wine.
I always have them make it in a rectangular shape. This is so the finished product fits on my baking sheets.
The baking sheets should be lightly oiled with olive oil.
Once the dough is made into the desired shape, place each pizza dough on a baking sheet.
Pour one can of pizza sauce on to each pizza dough. Sprinkle two cups of cheese onto each pizza. Then top with your ingredients. One of our children likes plain cheese. The other, pepperoni. And our whole family likes sun dried tomatoes and feta.
Those last two ingredients are not added until there are only two to three minutes left to the baking time. I want them warmed up but sun-dried tomatoes burn very quickly, so you can not put them on at the beginning. I feel like feta dries out if I put it on for the entire baking period because the flakes are so small. But you can definitely add it for the entire baking time if you prefer.
Bake pizzas for 13-15 minutes. The cheese should be melted but not brown.
Let the pizza rest for 3-5 minutes. Cut the pizza into slices.
Plate the pizza.
Serve the pizza with salad. I use this easy recipe.
Homemade pizza. Spinach salad. Red wine.
It doesn’t get any better than that.
Isn’t that right, my precious?
