We love pizza. We make it every Friday night. Our boys look forward to the traditional pizza/movie party that we have and us parents do too. If you’ve never made pizza before it might sound hard to do, but I’ll tell you a secret. It’s one of the easiest meals that I make all week long. Honestly. It comes together so fast. That’s why we do it again and again. Every single week.
For the kids the pizza is ALWAYS the same. Pepperoni. Just plain pepperoni. That’s what they want. That’s what they love and I make it for them every week. It’s our one meal a week that is EXACTLY the same and they count on that (unless for some reason we run out of pepperoni or something, heaven forbid).
Our kids love that consistency. But there’s no way on earth that I’d be able to eat pepperoni pizza every single week. BORING! So we always make 2 pizzas (unless we have friends or family or neighbors over which we often do, we’ll make more). Pepperoni for the kids and something a lot more exciting for the parents.
(about 1/2 red bell pepper)
Mozzarella cheese blend
stone*(See Note below) on lower
middle rack in the oven and preheat to 475 F. Wash the asparagus, trim off the bottom few inches and
discard (if not picked fresh), and chop into 1-2″ pieces. In a large
frying pan over medium heat add 3 Tbsp. olive oil. When oil is heated add
chopped asparagus, minced garlic, chopped red onion and chopped bell pepper.
Sauté until vegetables start to sweat a little and then season with salt and
pepper. Continue to sauté until vegetables are barely tender then remove from
heat and cool slightly.
counter with olive oil. Coat rolling pin in oil. Roll out dough into a large
circle (10 – 12” diameter) and place each on parchment paper. Brush with
remaining olive oil until covered. Add sauce, then the mozzarella cheese blend,
then the sautéed vegetables. Finally sprinkle the Parmesan on the very top.
Bake on preheated 425 F pizza stone, for 8-10 min or until crispy and cheese is