I apologize for the long delay in posts. You may have noticed that newer posts disappeared for a while-this was the result of my trying to upgrade to the newest version of WordPress and screwing it up so badly that my hosting company had to do a restore on all three blogs, restoring them to backed-up versions dating back to May 21st. So I have had to try to remember the keywords or titles used in previous posts so I can Google them and use cached copies to restore all my posts. Fun, fun.
Anyway, on to the cooking! Last night, Chris and I made homemade pizza for the first time in years, prompted by the fact that we always order pizza on Fridays, and we wanted to see if we could make something that tasted the way we like without it costing $25.00 plus tip. Chris, Nathan, and Nathan’s friend Mike made theirs with a Boboli pizza shell, Ragu Homestyle pizza sauce, shredded five-cheese blend, and pepperoni. The crust was first brushed with olive oil mixed with garlic powder, and the pizzas were sprinkled with Italian seasoning.
Ryan and I had a thin-crust Boboli shell, topped with the olive oil and garlic powder mix:
topped with sauce:
sprinkled with five cheese blend:
dotted with feta cheese, sliced plum tomatoes, and a sprinkle of Italian seasoning:
it came out of the oven looking like this:
Doesn’t that look good? Tasted good, too! The only drawback to lower fat homemade pizza versus oil in the crust, oil in the sauce, oily cheese takeout pizza is that you can put takeout pizza back in the oven the next day to warm it up and it tastes the same. The leftover homemade pizza got dried out and chewy in the oven, but I ate two pieces for lunch anyway! YUM.
Yummy, your pizza looks delicious. I have never attempted to make my own. I am too lazy. heheh
yum yum its 6am in the morning where i am and youve got my tummy rumbling
That does look good!
My boys like homemade pizza using tortilla shells.
I think it’s 400 oven for 10-12 minutes. Basically same concept. It’s best not to “over stuff” the tortilla shells though as they are thin!
Yum!
No need to reheat home made pizza, I just leave it on the counter for an hour so its not ice cold out of the fridge.
stuff looks good and I am having fish tonight to make the wife happy :(
My mouth is watering. Year ago when Biboli came out, my wife and I would make our own pizzas. Thanks for reminding me about this. Next time you do make your pizza – try adding fresh basil – what a treat. I have to go now – I’m starving. Take care.
I make pizza at work five days a week. Your pizza looks delicious and it is a great way to make one easily at home. At work we use only mozzarella cheese, then put on the toppings. Before putting it in the oven we sprinkle on a little grated cheddar to make it look good. When the cheddar on top is golden brown and crispy looking, and the bottom is slightly browned, we know it is done.
Linda, that sounds delicious! I’ll have to try a sprinkle of cheddar next time. What I would really like to learn is how to make crust that is low carb but still tastes good. The ones I get for take out taste like saltine crackers.
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Pizza! Yum Yum i like , and homemade pizza, u item looks delicious