Garfield loves lasagna, and the belle loves pizza.
Whether it’s a pepperoni pie from Papa John’s or the artisanal Italian version from Fritti (in my neighborhood, Inman Park), I could probably eat this dish several times a week. Of course, that wouldn’t be a very fit and well habit...
The good news is that my homemade version is probably healthier than what you would find at many restaurants, given my buffalo mozzarella and goat cheese crumbles don’t result in the greasy mess that you often get.
So if you’re looking for a super simple — and delicious dinner — give this recipe a try. Bon appetite! (FYI, one pie will probably feed two people. So keep that in mind as you are planning.)
- Grab some fresh pizza dough. I recommend the dough from the Publix Bakery. (If you don't see it, just ask.) Get the dough out of the fridge one hour prior to baking the pizza, and let it sit on the counter. (The cooler the dough is, the harder it is to shape on the pizza pan.)
- Preheat the oven to 400 degrees.
- Once the dough is near room temperature, stretch it, by hand, to fit your pizza pan. Brush a bit of olive oil all over the dough. (I like to use olive oil instead of pizza sauce, but feel free to do whatever you prefer.)
- Cover the dough with shredded buffalo mozzarella, goat cheese crumbles, chopped sundried tomatoes, and fresh basil leaves. (Or use any ingredients that you like.)
- Bake for 10-11 minutes at 400 degrees. For the last minute or two, turn the oven setting to broil. This will help brown the crust and help the cheese bubble a bit. But keep a close eye on the pizza. Things can go from beautiful to burnt in a second.
- Once the pizza is browned to your liking, remove it from the oven, and let it sit for a minute or two. Cut and serve.
Of course, if you have any questions, just let me know. Until next Tuesday — stay FWABulous!