Semi-homemade Pizza

This recipe is a regular around our household.  And while we know we need to switch to a wheat dough, I’ve heard that Publix’s wheat dough doesn’t hold a candle to the one we currently use.  So if you know of a good healthy easy pizza dough that I can sub in, feel free to chime in!

So here are my ingredients:


Publix pizza dough (pictured below)

All purpose flour

Olive Oil

Minced Garlic

Basil Pesto

Mozzarella Cheese

Goat cheese

Sun-dried Tomatoes

Kalamata Olives

Wine to keep you company while you cook.


Here’s a pic of the pizza dough….the instructions are printed right on the back so it’s easy as (pizza) pie:


Roll out the dough like so and spread a couple of tbsps of olive oil around.  Please meet my lovely Sous Chef, the handsome hubby:


Next, take 2-3 tbsps of pesto and a tbsp of minced garlic and repeat the spreading.


Take some spinach leaves and cover the center of the pizza.


Take some mozzarella and place on top of the spinach.  We always keep the string cheese version on hand for quick snacks, so we just peel it apart to put on our pizza.  Feel free to use the normal shredded kind to save yourself some trouble, although I think that might be a fun helping task if you have any kids.


Next, have some fun with toppings.  We sprinkle crumbled goat cheese, sundried tomatoes, and kalamata olives (only on my portion) and it is delish.  The combos are endless though so get wild and crazy.


Pop it in the oven according to the directions on the dough.  WARNING:  ours usually comes out before the full amount of time has passed.  I think 15 minutes is about the norm for us, although it could just be our oven.


And YUM!  This one was left in for 18 minutes (my bad) and it was a tad overcooked.  Don’t mind the dirty stove–real people live here!  Use your leftover spinach to make a salad to go with it and you have a hearty meal for 3 adults.  That concludes today’s lesson of Cooking for go make some yummy food!

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