Friday night has been pizza night for a while. It is a treat for everyone at the end of the week – including the cook (me), due to the fast prep time and lack of required decisions. Although my favorite meal is a giant salad topped with delicious things, pizza is much easier to make – and no one ever complains.
I mix a yeast dough Thursday night or Friday morning; if the former, then it overnights in the fridge. I like to add a generous amount of rosemary (it becomes much less like little sticks in the wet, long-fermenting dough) as well as some quick steel cut oats.
With the dough made, homemade pizza is done in about 30 minutes – much faster than delivery, takeout, or driving to and waiting in line at a store. And the cost can’t be beat – a very large pizza with an entire bag of fresh spinach comes to about $6. Did I mention that between dough and cheese is one of the ways the rest of the house will eat leafy greens without complaining?