Maybe it's because I am always asked for simple pizza recipes at my cooking classes. Maybe it's because they are so EASY and QUICK to make. Maybe it's because they are a great way to used up leftovers.
(Ever tried a leftover Piccadillo with green olives, topped with sharp cheddar cheese pizza? Amazing!)
Whatever the reason... I am making pizzas all the time. And my husband LOVES it!!!
When in a hurry, I use prepared dough from the store...my Publix has balls of pizza dough in the bakery case (or in the freezer...just ask). And...if I'm in a REAL hurry, I'll succumb to using a Pillsbury crust in a can. (It's not too bad...especially if you doctor it up a bit).
Most recently, I was asked to prepare a BREAKFAST PIZZA for one of my cooking classes. This was a new concept for me....leftover pizza was my idea of a breakfast pizza! So after a little experimenting (YUM!), this is the pizza we made...
Using the Flexipat*** and a Perforated Baking Tray, we used a Pillsbury Pizza crust (the LONG can) for expediency...then topped it with diced ham, chopped spinach, diced tomatoes and green onions. Then we scrambled 5 eggs in a bowl, and poured it over the unbaked crust and toppings. Finally, we topped the whole pizza with freshly grated mozzarella cheese. The pizza baked in a 375 degree oven for about 15 minutes, until the crust was lightly toasted on the sides. After resting a few minutes, it slid right out of the Flexipat, onto a cutting board. (NEVER use sharp items with Flexis or Silpats!)
THE LADIES LOVED IT!!!
Other topping ideas to try...
Jimmy Dean precooked sausage, sharp cheddar cheese, and eggs*
Crumbled bacon and cheddar cheese, eggs*
Chopped fresh spinach, sliced tomatoes, fresh mushrooms, cheese (Swiss is good), eggs*
*For this size pizza, 5 "scrambled" eggs should be enough.
*** We chose to use the Flexipat due to the runny egg mixture. Pizza can also be made directly on a Silpat.
This is definitely an EVERYDAY EASY meal for your family!