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This week’s standby meal has been mini pizzas.

In my industrious state last weekend, I had the foresight to make 14 mini pizza crusts. I partially baked them and popped them in the freezer to serve as the basis of quick midweek meals (for when I was feeling less than industrious).

For dinner, I topped the pizzas with my tomato sauce (small amounts frozen in an ice cube tray), shredded NC mozzarella, onion and basil and baked them on the pizza stone. Easy peasy!

Bread Machine Pizza Crust Dough (from the Breadman instruction book)

To make 2 lbs of pizza crust, using the dough cycle:

1 2/3 c 80 degree water

2 T oil

2 T sugar

2 t salt

2 T dry milk

4 1/2 c flour (I use closer to 5 c)

2 t yeast

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