Done right, pizza is the perfect food - you have dairy, vegetables, carbs and protein on a well-balanced pizza. Make your pizza crust more interesting by adding garlic, herbs, or even bits of sun-dried tomatoes to the dough. Leftover veggies can be cut and routinely placed in pizza topping freezer bags. Brown sausage and ground beef, and chop vegetable toppings, flash freeze for toppings. I also make my pizza sauce in bulk and can, which saves me money and time. I double my pizza dough each time and stash in my freezer for busy days. Pizza is not only a nutritious offering, the ingredients can be prepped in advance for a quick lunch or dinner option. Some of my creations included barbecue chicken, Greek, meat lovers, margarita, cheeseburger and rolled pizzas. To avoid exhaustion of the same pizza, I got creative and made themed pizzas each time. My husband issued a “pizza challenge” and wanted pizza every Friday. A healthy meal, really, when you control the ingredients.
And while restaurant pizza is delicious and quick, it can be laden with preservatives and calories.
Pizza has a reputation for being junk food - a default on busy nights. It’s a versatile, trusty workhorse to dazzle your family and friends.
This crust can, of course, be baked or grilled, and even turned into crusty rolls, stromboli, calzones or French bread. The trick is a crust with an easy bite but strong enough to meet my family’s appetite for ample toppings. My goal was a chewy, sturdy crust that could withstand a mountain of toppings and a thick pool of sauce. For years, I’ve been in search of the perfect pizza crust.
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