Weekends were made for pizza.
At the end of a long week, pizza is a tasty and comforting way to start the weekend, even if our workweek is spent in a home office or teaching and entertaining your kids.
While takeout from at your favorite local pizzeria is an option—one I take advantage of all the time!—making homemade pizza is also fun and satisfying. An added bonus is you have kitchen clean-up time while the pie bakes, so once dinner is served you can relax.
The original recipe is from the King Arthur Four folks. (Find it here.) What I love most about this pizza is the focaccia-like crust. The dough needs to rest in the refrigerator for 12 to 72 hours, which means you can mix it up when you have a free moment and then let it hang out for a couple of days until you need it. In fact, the longer it’s in the fridge, the more flavor it develops.
I used a store brand part-skim mozzarella, along with some grated Parmigiano-Reggiano. The sauce was a can of Hunts Tomato Sauce
with Basil, Garlic and Oregano I had in my pantry.
The result was a seriously delicious pizza with a crunchy, browned bottom and a crispy, cheesy edge around the top.
This is now my number one pizza to make!
Oh, for my fellow WW members, it comes to 10 points a slice on the MyWW Purple plan. It’s worth every point!