Despite all the noise out there in the gluten-free and paleo worlds, pizza night is still sacrosanct at our house. Click here for recipe.
Once a month or so, we make a batch of dough, crank up the oven and put out all the components for Friday or Saturday pizza-making. The toppings are a mix of the expected, like mozzarella and basil, plus whatever we may have from the previous week’s eating, whether it’s a lone Italian sausage, some cooked greens or half a bell pepper for slivering.
My girls love to form the dough, spread on the sauce and artfully apply the toppings, so much so that a few of their birthday parties have revolved around the activity. On nights when it’s just the four of us, there’s always dough left over, which I used to put in the freezer for another time. Then, one night when I realized we had enough sauce and other toppings to use on all the dough, I assembled two extra pizzas, placed them on individual pans to freeze until firm and then wrapped them up tightly to store in the freezer. A couple weeks later, we had homemade pizza on a busy Wednesday night.(read more)