For me, cooking is a joy and a stress reliever. I love the process – gathering, mixing, stirring, chopping, creating – but sometimes I don’t have time to immerse myself in that process. And there are some days when the process I enjoy so much just sounds burdensome. Enter one of my new, faux-process dinners: pizza using a store bought crust.
Pizza crust isn’t too difficult to whip up, but on those nights when I’m tired or low on time, store bought crust is a short cut that allows me to serve a home cooked meal with little effort.
Bread is my culinary best friend, so my tastes gravitate towards pudgy, thick pizza crust. However, my love handles don’t always appreciate my carb-laden chum, so Tim and I have been making our pizzas on whole wheat, thin crusts we found at Target. (This isn’t a sponsored post, just FYI.) It’s square, fairly low calorie, and thick enough to be chewy not crackery.
I’m always down for the standard cheese and pepperoni, but it makes me feel more grown up to be creative with our toppings. Plus, that helps me justify having pizza twice in a week (because you have to use both crusts, right…).
Here are 3 ways we’ve jazzed up our store bought pizza crust:
Fig Proscuitto Pizza – based on this from Pioneer Woman.
Sweet, salty, gooey with a fresh bite from the arugula. Eat it with a fork.
- Fig Preserves – Bonne Maman is widely available and super tasty.
- Proscuitto – crisped in skillet and crumbled.
- Bake at 400 until cheese is melted, 10 ish minutes.
- Top with chopped arugula and shaved Parmesan.
Bacon and Egg Pizza – based on this in Food Network Magazine.
Breakfast for dinner is a favorite. Breakfast AND pizza? Yes, please.
- Red bell peppers, diced and sautéd until soft
- Bacon, cooked and chopped
- Make wells in toppings and crack an egg into each well.
- Bake at 400 until egg whites are opaque. Check after 20 minutes.
Peppered Ricotta and Roasted Veggie Pizza with Red Wine Reduction
Roast all your leftover vegetables and throw them on top of some creamy ricotta. A drizzle of balsamic vinaigrette would be a tasty substitution for the red wine reduction.
- 1 cup ricotta cheese mixed with freshly cracked pepper
- Roasted veggies (we did 1 yellow onion, 1 red bell pepper, 1 small sweet potato)
- Bake 400 until heated through, 15 minutes
- Drizzle with red wine reduction sauce.
Is pizza in your meal rotation? Do you make your own crust? What are your favorite toppings?
When I have time to make homemade pizza crust, I’m going to follow these 9 tricks for making amazing pizza from Erika over at Let Why Lead!