I've been craving homemade pizza, and I really wanted to get around to trying a new recipe for crust (previous versions have failed horribly), but I have not. As I headed to Whole Foods after work last night, I thought that I'd go simple and pick up some ingredients to make an easy homemade pizza, like what I would have made in college.
I picked up some pizza dough, sauce, cheese and a bag of frozen peppers and onions.
Basic Homemade Pizza
- Pizza dough
- Pizza sauce
- Mozzarella cheese
- Frozen veggies (defrosted, about 1 cup)
- Preheat oven to 500F
- Stretch dough into a rectangle the size of a baking sheet
- Place dough on a baking sheet and give the dough a head start in the oven for 4 minutes
- Remove dough and top pizza with sauce, veggies and cheese
- Put your pizza back into the oven for 10 minutes
|His and hers pizza.|
Here are a few other recipes for quick and easy dinners to get you started. I focused the recipes around a few different types of cuisine, but with basic ingredients that you can stock up on until you’re ready to use them- pasta, rice and frozen veggies are really versatile staples to keep on hand!
BBQ Baked Chicken
- Chicken breast
- Flour (about 1 tablespoon per piece of chicken)
- BBQ sauce
- Preheat oven to 400F
- Place chicken breasts in a baking dish and sprinkle with a light dusting of flour
- Pour BBQ sauce over chicken to cover the meat completely
- Cover dish with aluminum foil and bake for 45 minutes, remove foil, add a few tablespoons more sauce on top to cover each breast and bake another 15 minutes
- Whole wheat tortilla
- Fillings (defrosted frozen vegetables, leftover chicken/steak/fish, black or refried beans)
- Optional: Toppings (salsa, sour cream, guacamole)
- Assemble your tortillas and fill as desired
- Place tortilla in a nonstick pan over medium-high heat, when cheese has melted, flip and cook about another 30 seconds- 1 minute
Note: For a crispier tortilla, add cooking spray or oil into the pan before cooking. Also, feel free to make a plain cheese quesadilla (referred to by Brian as a ‘blank’ quesadilla) and make up for it with toppings. Smashed avocado + salsa = guacamole.
- Boxed pasta
- Olive oil
- Defrosted frozen shrimp
- Frozen zucchini slices
- Tomato, diced
- Dried basil (optional, about 1 teaspoon)
- Parmesan cheese
- Salt/ pepper
- Cook pasta according to directions on box, drain
- In a sauté pan, add olive oil and heat, then add frozen zucchini and cook over medium heat for about 5 minutes until they’re defrosted and the edges start to crisp and turn brown
- Add shrimp to pan and cook about another 3-4 minutes until the shrimp are no longer translucent (this depends on how shrimp-y your shrimp are!)
- Turn off heat, add the diced tomato into the pan and sprinkle with some salt and pepper (and basil, if using).
- Toss pasta with additional olive oil (1 tablespoon per serving) and plate- top with shrimp and veggie mixture and enjoy with some parm
- Brown rice (quick cook or regular, about ½ cup - measure before cooking - per serving)
- 1 tablespoon olive oil
- Frozen stir fry veggie mix (you can find this in most stores- use about ½ bag per serving)
- ¼ cups soy sauce
- 1 teaspoon honey
- Cook rice according to directions on box (General tip- use a 1:2 ratio of rice:water)
- In a sauté pan, heat olive oil and add veggie mix- cook about 6 minutes over medium-high heat until veggies are crisp.
- Mix together soy sauce and honey and add to the veggie mix
- Plate the rice and serve veggies on top
Optional: Add diced chicken, beef, shrimp or pressed tofu. Just dice it and add it to the sauté pan first, cook about 5 minutes before adding the veggies. A scrambled egg works, too. Add it in after the veggies have cooked 2 minutes and mix it all together like fried rice.