Dinner Tonight, Lunch Tomorrow: Pizza Recipes
March 8, 2013
One of the things I looked forward to most as a kid was Friday night. Why? Not just the sleepovers and the late-night gossip sessions with my girlfriends, it was always pizza night! Now, we've given up delivery for whole-wheat crust and all-natural toppings, but it's really hard to beat the experience of ordering a piping hot pie from your local pizzeria.
If your family digs pizza night as much as mine did, these two recipes will certainly fill their craving for bread, cheese, sauce, and toppings better than any frozen take-and-bake could, just with a little twist. The Upside-Down Pizza recipe is literally exactly what it sounds like. Layers of sauce, cheese and toppings on the bottom and crust on top, baked in the oven like a pizza pot pie. Who could resist?
The leftovers from your Friday night food fest turn into a yummy, melty panini for the next day's lunch. Panini is the Italian word for 'pressed sandwich," and even if you don't have a proper panini press, a skillet (on medium heat) and a heavy pot (or the lid of a Dutch Oven) on top to press the sandwich will work just fine. Toast on one side for 3-4 minutes, remove the lid, flip the sandwich, and then put the lid back on top for another 3-4 minutes to toast the other side -- if you have a grill pan, even better, since you'll get those authentic-looking grill marks!
What are your favorite pizza toppings? I'm partial to turkey pepperoni, black olives and sun-dried tomatoes, myself.