We have have established a tradition every Sunday night where we have fresh pizza. You would think we would have it any other night but somehow it has worked this way and it has stuck. Now, don’t get me wrong, sometimes we get off our schedule and have pizza on a Friday or Saturday but then we get back on track. 🙂
As get off and on my meal planning track, pizza tends to make it on the permanent menu. We recently visited a pizza joint in Havre de Grace that sells their own fresh dough for $2.00! For a price like that, why not buy it? My kiddos are still small and spending too much time in the kitchen can sometimes be challenging. I rather have dough ready or frozen so I can plan ahead.
What dough do I like using? We’ve tried Trader Joe’s, Whole Foods, Wegmans, Rocco’s, and a few others but the best prepared dough we have liked is Wegmans’ pizza dough. It cooks so evenly and in fact one dough ball makes TWO 8 or 10-inch pizzas. Ryan likes thick crust and I usually prefer thin to hand-tossed so having two crusts makes both parties happy with leftovers.
Even though we have a standard recipe for toppings I usually like making a specialty pizza ever so often. While I lived in Houston we frequented a pizza joint called Star Pizza. They offered white flour crust and whole flour pizza crust. The crust was not to dense and was flavorful. The ingredients used on the pizza were fresh and delicious and even their specialty pizzas were unique. One certain pizza I would order or get someone to agree to order would be the Salsa Verde Pizza which would consist of
Why not make pizzas for your guests on Super Bowl? Try this one for a change.
by Noelle Kelly
- 2 poblanos peppers
- 1 garlic bulb
- 1 cup feta cheese, crumbled (divided)
- 1 chicken breast, grilled and sliced
- 2 cups low moisture, part-skim mozzarella, shredded – divided
- 1 cup roasted tomatillo salsa, divided
- 1 recipe for pizza dough
Roasting Poblanos and Garlic