I really hate frozen pizzas. There I said it. A friend of mine who works in the grocery business says some pizzas have the ability to be thawed and refrozen several times without losing quality. Honestly, the standard must be really low. No wonder I hate them.

But frozen pizzas are a quick food when you are on the run and lack preparation. Which in my case happens frequently because I have way too many balls in the air. Or hair ties. Or barbie boots. Or a host of other child items I'm trying to manage at any one time.

So, how to make something you hate that is sometimes necessary much better? For frozen pizza I have two tricks:
  1. Up The Temp | I use a counter top toaster oven and increase the temperature about 25 degrees more than it says and shorten the time just a tad. I get a much crispier crust on the bottom wtihout the whole thing drying out.
  2. Good Parm and Olive Oil | Once the pizza is out of the oven immediately sprinkle olive oil and grate good quality Parmesan over the top. After cutting and plating add a bit more Parmesan.
I love this gourmet up trick and so do my kids! I hope you do as well.

Recipe Tip By Russell Peterson
DayParentDad
Copyright 2017 All Rights Reserved



 
 
Many flat breads don't have yeast, but I like this one because of the wonderful flavor. It is easy to whip together in the morning and ready to bake that evening. Also, you can refrigerate the dough for a week and have flatbreads whenever you like. 

The added bonus is that this dough makes great rolls too! So if you get tired of flatbread, just make a roll or two for your favorite sandwich or eat warm with butter. Yum!

Ingredients
  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp quick yeast
  • 2 tsp sugar
  • 1 3/4 cup plus 2 T lukewarm water
  • 1/4 cup plus 2 T olive oil
  • spray oil
Picture
Preparation
  1. Mix the dry ingredients with a whisk or fork in a large bowl.
  2. Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
  3. Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
  4. Cover dough with plastic wrap and towel. 
  5. Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
  6. Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
  7. Uncover and divide dough evenly into six pieces.
  8. On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
  9. You can roll out the dough very thin after about 10 minutes or you can refrigerate the extra balls wrapped in plastic for about a week.
  10. Brush top of dough with a little olive oil and salt and bake at 450 degrees F on a preheated pizza stone or heavy cookie sheet for 3 minutes.
  11. Remove from oven, top with toppings, and return to bake for an additional 15 minutes or so depending on wetness of toppings.

Topping Ideas
  • Mozzarella, caramelized onions, and pancetta.
  • Tomato sauce, Mozzarella, pepperoni and green pepper.
  • Mozzarella, tomato sauce, pineapple and green pepper.
  • Mozzarella, blue cheese, and pancetta.
  • Ground beef, tomato sauce, and cheddar cheese.
  • Mozzarella, nicoise olives, castelvetrano olives, and red onion.
  • Mozzarella, bacon, parmesan, and tomato.
  • Tomato, mozzarella, and basil.

Rolls
You can cook the six pieces individually or together as large or small rolls as well.
  1. Bring the dough to room temperature and let proof a little on an oiled counter under plastic wrap for about an hour.
  2. Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for at least a half an hour.
  3. Shape dough quickly into rounds and placed into Dutch oven. Cook covered for 15-20 minutes depending on size of your rolls.
  4. Cook uncovered 5-8 minutes depending on size of rolls until golden.
  5. Remove to wire rack to cool.


Nutrition
Depends on toppings and portion size.

Tips
I usually cook 1-3 of the flatbreads and then store the rest wrapped in plastic wrap in a recloseable plastic bag. Bring dough back up to nearly room temperature before cooking.