About 4 years ago I decided that Friday night would be pizza night in our house. I’ve been experimenting with recipes ever since. The dough, the toppings, the cooking method. With inspiration from this Tyler Florence recipe I have come up with the perfect formula for whole wheat dough – toss on some fresh sauce and seasonal toppings and dinner is ready is less than 30 minutes.
From scratch pizza may seem like a over-whelming weeknight dinner but I promise it’s not. Here are some time saving tips.
- Make double batches of dough and store in the freezer – defrost in the fridge the night before
- Same for sauce – I always have some in the freezer
- Leftovers = toppings … veggies, chicken and all kinds of cheese – it all tastes good on pizza
We have lots of favorite pizzas but here is one we make over and over, especially in the Fall
Butternut Squash and Kale Pizza