Homemade Pizza

One way I’m helping to ensure that I eat healthier and do a better job of controlling my weight is by cooking more of my own meals. In doing so, I know exactly what’s going into my food and, ergo, into my body.

I’ve been experimenting with pizza this week. I still don’t have it quite right, but I’m getting close. This one features mozzarella cheese, turkey pepperoni, black olives, and a touch of garlic, and uses canned diced tomatoes instead of sauce:

The tricky part is the crust. Take a loaf of frozen bread dough out of the freezer the night before and stick it in the fridge. Thawing in the microwave doesn’t work nearly as well. When you’re laying the dough out onto a cookie sheet, really knead it so it’s as thin as possible. Otherwise, the crust won’t cook all the way through. Also, I think some kind of oil on the sheet probably would help.

The big preparation is thawing ahead of time. Everything else is a snap. Put whatever you want on the pizza, and from start to finish, you’re looking at 30-40 minutes. That includes chopping/grating stuff, baking the crust, and baking the whole pie.

When the cheese has melted, you should be good to go. Then slice it into eight pieces. Or if you can’t eat eight, slice it into four.

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