I love making comfort food for dinner on Sunday nights. There’s just something about a good, warm, carb heavy meal that seems like the perfect end to the weekend! Last Sunday, Jeff and I decided to make one of my ultimate comfort foods–pizza. I had picked up some yellow and red cherry tomatoes and yellow squash at the farmer’s market that I thought would go perfect with my really-hard-to-spread pesto/hummus. But Jeff, of course, was more in the mood for good ol’ pepperoni pizza, so we decided to make two pizzas and eat the rest for lunch the next day. That’s my other favorite thing to do for Sunday night dinners–make enough for leftovers!
While I was at work, Jeff made the pizza dough and left it to rise until we needed it that night.
Then when I got home, we made Jeff’s marinara sauce, chopped the veggies, and cooked the pizzas! They’re quite the opposite pizzas, don’t you think?!
What do you like to cook on Sunday nights?
- 1 cup water
- 1 package (1/4 oz.) of active dry yeast
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups flour
- Measure one cup of warm water (approx. 110 degrees)
- Transfer water to medium size bowl
- Rehydrate yeast by sprinkling it into the warm water for 5 minutes. Stir to dissolve yeast.
- Add first two tablespoons of olive oil, sugar, and salt to the yeast mixture.
- Mix in 2 cups of flour
- Turn out the dough onto a clean, well-floured surface
- Knead the dough for 5-10 minutes until no longer sticky. Add more flour as necessary while you knead
- Transfer the kneaded dough into a bowl with the remaining tablespoon of olive oil.
- Cover with a moist cloth and let rise in a warm place until doubled (about 2 hours).
- Punch down and form a tight ball. Allow the dough to rest for 15 minutes before rolling out.
- Pre-heat oven to 450 degrees. Let dough rise for another 15 minutes before applying toppings.
- 2 tablespoons olive oil
- 1/2 large white onion, diced
- 2 cloves garlic, diced finely
- 2 tablespoons fresh parsley, diced finely
- 2 tablespoons fresh basil, diced finely
- 2 teaspoons dried oregano
- 1 cup water
- 1 can tomato paste
- 1 ounce parmesan cheese
- Salt, to taste
- Pepper, to taste
- Heat olive in medium sauce pan over medium heat.
- Add onions and cut until translucent, about 2 minutes.
- Add garlic and herbs and cook until aromatic, about 1 minute.
- Add water and tomato paste. Add additional water as necessary to achieve desire consistency.
- Add cheese, salt, and pepper.
- Place on pizza dough!
- Use your own recipe or use your favorite store bought–I’ll have to post a redemption recipe soon!!
My Pizza Toppings:
- Yellow Cherry Tomatoes
- Yellow Squash
- Artichoke Hearts
- Feta Cheese
Jeff’s Pizza Toppings:
- Bell Peppers
- Pre-heat oven to 350 degrees. Let dough rise for another 15 minutes before applying toppings.
- Bake until the crust is golden brown and the cheese is melted, about 15-20 minutes.