Forget Take-Out … Thirty-Minute Pizza with Homemade Crust

Two versions of Thirty-Minute Pizza –  Thin OR Thick Crust !!

Yup – takes about 30 minutes!  You make the pizza crust, let the dough rise for 10 minutes, add your favorite pizza toppings and you’ll be eating hot, fresh, delicious homemade pizza in less time than it takes to wait for delivery!  

Having a party which includes children?  Prepare dough ahead and let each child make their own individual pizzas.  They’ll have a great time!

Here’s my Latest Thing – invite The Girls over for a night of wine & fresh pizza. Soo much fun!

small red heart

From our last party…fresh mozzarella, sauteed red peppers & onions, pepperoni and arugula   

thirty-minute-pizza-myyellowfarmhouse-com

Meatball Version – Got leftover meatballs & sauce….?     

My Grandchildren’s Version – Each put on exactly what they wanted on their half of the pizza.  And just look at those flying hands!  

Fresh Mozzarella and Fresh Basil – The first Thirty Minute Pizza I ever made.

Follow this link to ‘Popover Pizza’ a.k.a. ‘Upside Down Pizza’, which was one of my twins sons favorites when they were young!

6 - Popover Pizza a.k.a. Upside-Down Pizza - myyellowfarmhouse.com

For the meatball pizza I used whatever I had in the fridge; some meatballs, spaghetti sauce and various cheeses.  Once my pizza was fully ‘fitted out’, it was popped onto the lowest shelf in the oven. After 14 minutes I was happily stuffing my face with hot, delicious pizza. And, get this, I’m not usually a big pizza fan.  But I’ve been known to have three pieces of Thirty Minute Pizza.

Recently I doubled the pizza crust dough recipe, put the dough in two large resealable plastic bags and refrigerated them. Actually, I made the dough two days ahead, so on the night of the party, the dough had risen so much that the bags were near to bursting.

My plan was for each of the four ‘kiddos’ who attended the party to make their own individual pizzas.  And it worked like a charm.  I gave each child a small piece of parchment paper, a hunk of dough and some ‘pizza fixings’. The mini individual pizzas, still on the parchment paper, were placed on a cookie sheet and baked on the lowest rack of the oven for about 13 minutes. The kids had a great time making their pizzas AND they actually ate almost all of them – which was pretty unusual since they usually eat like birds..    ; o )

small red heart

Thin Crust Version – note cooking time is slightly less than Thick Crust Version !

To double the Thin Crust Version – do NOT double salt. Use 1 tsp. ..  double all other ingredients

Oven at 425F     Bake on lowest rack for 12 – 14 minutes.

Ingredients and Method          

  • 2 cups all-purpose flour   – plus a bit extra when kneading the dough
  • 3/4 tsp. salt
  • 1 1/2 tsp. sugar
  • 2 1/4 tsp. quick rise (or bread machine) yeast – OR 1 packet
  • 3 Tbs olive oil    ++  I used olive oil infused with basil
  • 1/2 cup very warm water   –  120 to 130 degrees    ++  Water should feel very warm..but not quite hot.

Sauce & Toppings of Your Choice!

  • pizza sauce or spaghetti sauce or  etc.
  • meatballs, cut in half or thirds
  • pepperoni
  • cooked ground beef
  • peppers, onions etc.
  • fresh mozzarella, grated mozzarella, grated Parmesan, grated Romano etc .  OR – pepper jack cheese, grated 5-cheese Italian mix…. whatever you have
  • Don’t be afraid to try things like ham and slices of canned pineapple etc. YUMMY!
  • Or make a White Pizza with Alfredo sauce & cheese.   Or mix it up and add sliced tomatoes and fresh basil.

Method

In a good-sized bowl place 2 cups all-purpose flour, 3/4 tsp. salt, 1 tsp. sugar and 1 packet quick rise (or bread machine) yeast, which equals 2 1/4 tsp.  Mix dry ingredients with a fork.

Add 3 Tbs olive oil and 1/2 cup very warm water   –  120 to 130 degrees  ++  Water should feel very warm..but not quite hot.  Mix ingredients together with a large spoon.  Towards the end it might seem as if there’s not enough water but just keep mixing in the rest of the flour and it’ll turn in a really nice dough.  ++  Dough will be a stiff.

Sprinkle a little flour on the counter or a clean dish towel.  Knead dough for about four minutes. Dough should be nice and elastic by this time.  Place the bowl you were using over the ball of dough and let rest for 10 minutes.

++   You’re going to find this dough easy to work with.  Because the dough is warm and fresh, it won’t keep shrinking back every time you try to form the it.  

After letting dough rest, I suggest using your fingers to press dough into shape.  Add whatever toppings you wish.  Bake pizza at 425F – ON THE LOWEST SHELF OF YOUR OVEN – for 12 to 14 minutes, or until bottom is slightly browned and the crust is just a bit brown.  ++ I cook the Thin Crust pizza for about 12 minutes but ovens differ.

++  I like to use a 11 1/2 inch nonstick pizza pan with holes on the bottom because it makes a crisper crust.  You can also use a cookie sheet.  If your cookie sheet isn’t nonstick, I recommend using parchment paper – it makes it much easier to remove the cooked pizza.

Thicker Crust Version – note cooking time is slightly different !

To double the Thicker Crust Version – do NOT double salt.   Use 1 tsp. ..  double all other ingredients

Ingredients and Method          

  • 2 1/4 cups all-purpose flour   – plus a bit extra when kneading the dough
  • 3/4 tsp. salt
  • 1 1/2 tsp. sugar
  • 2 1/4 tsp. quick rise (or bread machine) yeast – OR 1 packet
  • 3 Tbs olive oil    ++  I used olive oil infused with basil
  • 2/3 cup very warm water   –  120 to 130 degrees    ++  Water should feel very warm..but not quite hot.

See TOPPINGS & METHOD above

++  Bake on lowest rack of oven set at 425F – for 12 – 15 minutes.  

++ I cook the Thicker Crust pizza for 15 minutes but ovens differ.  The pizza dough should be slightly browned on the bottom and the crust will just be a bit brown.  

++  I like to use a 11 1/2 inch nonstick pizza pan with holes on the bottom because it makes a crisper crust.  You can also use a cookie sheet.  If your cookie sheet isn’t nonstick, I recommend using parchment paper – it makes it much easier to remove the cooked pizza.

 thirty-minute-pizza-meatball-version-myyellowfarmhouse-com

‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti

One of the great things about this recipe is you do NOT have to bake it – just pop it under the broiler to melt the cheese and brown the almonds!  

Or –  you can make it ahead & reheat it in the oven! 

Not too long ago I made a scrumptious lasagna using ravioli – and was very happy with the the results. So I thought, “How about preparing my usual Turkey (Chicken) Tetrazzini with tortellini”?

My son M. and I prepared this dish the day after Thanksgiving, which I spent in Philadelphia. (I always ask his mother-in-law for the turkey carcass AND the glorious turkey drippings.)  My daughter-in-law picked up cheese-filled tortellini, but, of course, you can use any type of tortellini you like.

I think you’ll enjoy this new twist on an old favorite.  I know we did.

++ I have this recipe in a cookbook I made for my twin sons and their wives.. and that made posting this recipe a bit quicker because I could just ‘cut and paste’ the ingredients and instructions!!   : o )

Follow this link for “Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce”

Ingredients and Method

++  Set oven at broil – if serving this right away – broil until shredded Parmesan is melted and and almonds are slightly browned. ++  Place oven rack so that casserole is about five inches below broiler. ++ PREHEAT BROILER !! 

++  OR –  put casserole in the oven at 350F until the filling is bubbling – about a half hour.

++  OR – refrigerate casserole for a day or two, allow casserole to come to room temp, then bake at 350F until filling is bubbling – may take a bit more than a half hour.

++  Casserole is baked UNCOVERED.

Ingredients

  • 3 (9 oz.) packages refrigerated tortellini – cooked per package direction
  • PREFER TO USE PASTA –  1 (16 oz.) package spaghetti or fettuccine, cooked & use HALF the sauce recipe.
  • 2 cans chicken-mushroom soup, undiluted  ++ OR cream of chicken soup OR mushroom soup 
  • 2 cups  turkey or chicken stock    ++  Or 2 cups boiling water and 2 bullion cubes
  • 2 cup freshly grated sharp cheddar cheese
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups cooked chicken or turkey, cut into small pieces
  • 1/4 – 1/3 cup slivered almonds
  • 1/2 – 3/4 cup grated Parmesan cheese  ++ My daughter in-law, who did the shopping, bought a bag of refrigerated, shredded Parmesan cheese. I usually recommend freshly grated cheese but the refrigerated cheese was very good.   ; o )
  • sprinkle of paprika, for color

In medium saucepan combine 2 cans chicken-mushroom soup, 2 cups chicken/turkey stock (or 2 cups boiling water and 2 bullion cubes), 2 cups freshly grated sharp cheddar cheese, 1 tsp. Worcestershire sauce, 1 1/2 tsp.salt and  1/2 tsp.pepper.  Cook, stirring, over medium heat until mixture comes almost to a boil. Add 2 cups cooked turkey (or chicken) cut into small pieces. Remove pan from heat.  Add cooked tortellini and mix well.

Pour mixture into a 10” x 13” casserole or pan.  Sprinkle with grated Parmesan cheese, then slivered almonds and a bit of paprika, just for color.

TO SERVE IMMEDIATELY – Place casserole under broiler for about 4 minutes or until Tetrazzini is browned and bubbly.  ++  Be sure to watch it.  One second you have a lovely, bubbling casserole with toasted almonds… but within a few seconds you can have a disaster.

TO SERVE LATER – OR TO COOK CASSEROLE IN THE OVEN – see directions above.   Enjoy! 

 

Quick and Delicious Popover Pizza – a.k.a. Upsidedown Pizza

Back in 1999, when I was such a neophyte with computers that I didn’t even know how to use spell check, I made a cookbook containing many of my twin sons’ favorite recipes. The cookbook, aptly named The Roy Family’s Favorite Recipes, was a big hit with my guys and they  still use it, and a subsequent Christmas cookbook, fairly often.

Popover Pizza was always a big favorite of my sons’ – and their friends.  If you happen to have leftover meatballs and sauce, prepare the Popover Pizza with that. Don’t happen to have leftovers?  All you’ll need is a pound of ground beef, a jar of prepared spaghetti sauce and an onion. Plus a few spices like oregano – whatever you’d like.

The meat and sauce are spread on the bottom of 9′ x  13′ pan, lots of shredded mozzarella cheese is sprinkled on top, then the popover batter is poured over the mozzarella, followed by a sprinkling of shredded Parmesan.  Pop the Popover Pizza into the oven for 30 – 45 minutes, or until the the popover ‘crust’ is puffed and  lightly browned. Et voila, dinner is served.

PS  – As I type this I’m staying with two of my grandchildren while my son M. and his wife are vacationing in Spain. Yesterday I broke out my son’s copy of The Roy Family’s Favorite Recipes and made Popover Pizza.  Judging from the stains and drips on the page, it seems Popover Pizza is  big hit with the new generation of Roys as well.  Enjoy!!

Follow this link to ‘Forget Takeout Pizza – Thirty Minute Pizza with Homemade Crust

thirty-minute-pizza-meatball-version-myyellowfarmhouse-com

small red heart

Oven at 400F         Buttered 9′ x 13′ pan            Bake for 35 – 45 minutes

INGREDIENTS

  • 2 – 3 cups leftover meatballs and sauce     ++  chop meatballs into chunks
  •      Don’t have leftover meatballs and sauce?
  •                1 lb. ground beef
  •                1 small onion, chopped
  •                1 jar purchased spaghetti sauce
  •                1 /2 tsp. dried oregano, basil or Italian herbs
  • 2 cups shredded Mozzarella cheese
  • 1 cup milk     ++ Full fat or 2% is best
  • 2 large eggs
  • 1 Tbs. olive oil
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 grated Parmesan cheese

METHOD

Butter a 9′ x 13′ pan

– If you have leftover sauce and meatballs, spread 2 – 3 cups of sauce and chopped up meatballs on bottom pan.

– No Leftovers?  —  Fry 1 lb. ground beef and one onion, chopped, in a large skillet. Remove any fat from pan and discard.  Add one jar spaghetti sauce, some herbs, such as 1 /2 tsp. dried oregano, basil or Italian herbs –  any herbs and spices you wish.   Simmer sauce, uncovered, for 10 minutes to 15 minutes – stirring occasionally.  Spread beef and sauce mixture on bottom of pan.

Sprinkle two cups shredded Mozzarella cheese over meat and sauce.

  Popover Topping

In a medium bowl beat -on high – 1 cup milk, 2 large eggs and 1 Tbs. olive oil until foamy, about a minute.  Add 1 cup all-purpose flour and 1/2 tsp salt   Beat on high until mixture is thoroughly blended. Slowly pour batter over mozzarella cheese.  Sprinkle with 1/4 cup shredded Parmesan.

Bake at 400F for between 35- 45 minutes.  The meat and sauce with be bubbling and the popover topping should be lightly browned and puffy.  If you check and the popover topping isn’t puffy and lightly browned, just bake it a bit longer.  ++  The amount of time needed will depend upon your oven – and your pan. If using a glass pan, you will probably need the full 45 minutes simply because glass doesn’t conduct heat in the same way as metal.  (I’m making a note to myself to tell my son that!)   

6 - Popover Pizza a.k.a. Upside-Down Pizza - myyellowfarmhouse.com

Got Leftovers? Make a ‘One Pan’ Biscuit Topped Pie!

Got Leftovers - Make a Pie with Biscuit Crust - myyellowfarmhouse.com (2)Don’t have time to shop?  Or, perhaps, its snowing and you prefer, like me today, just staying inside all snuggly?   Maybe you need to put a meal together in a hurry?  Never fear!! You can prepare a pretty darn delicious meal with whatever you find in your fridge, freezer or cupboard.  I promise!

Example, this yummy One-Pan Biscuit Topped Pie was prepared with leftovers and a few items I found in my pantry and fridge. Found – two cans of tuna, so that’s what I used. Have leftover chicken?  Use that.  Have leftover ham or pork?  Use that.  You get the picture!

What else did I find .. a can of mushroom soup and a container of turkey broth. I also had lots of all-purpose flour, so I decided to prepare a ‘One Pan’ Pie topped with biscuit strips, which I hadn’t made in years.

My friend, Chef Mimi, reminded me that leftover stew would be wonderful made into a biscuit topped pie.  Thanks Mimi!   Check out Mimi’s latest recipe – Thai Chicken Curry with Zucchini ‘Noodles’.

I believe the inspiration to top the pie with biscuit strips came from this recent post!

Follow this link to recipe for not one – but two – biscuit recipes!

USE - Southern-Style Biscuits No. 2 - myyellowfarmhouse.com

OK, now for the refrigerator.  I found some chunks of cooked potato and just a bit of fresh Italian parsley. So out they came.  ++ If you find some cooked rice or cooked macaroni, add that to your collection of ‘found things’.  I also dug up half a bag of frozen mixed vegetables- perfect.  ++  Now’s a good time to use-up any leftover peas or cooked broccoli you have lying around !!

Oh yeah!  I could already imagine the finished casserole coming out of the oven … the filling all hot and bubbly with lightly browned strips of biscuits crisscrossing the top.

small red heart

INGREDIENTS      Oven at 375 F

       Pie Filling

++  I used a 9 1/2″ cast iron skillet but any oven-proof skillet would work just as well.  OR – a medium oven-proof casserole.

  • olive oil – about 1 Tbs.
  • 1 medium onion, chopped
  • about a cup of cooked potatoes — or rice — or macaroni ++   Use whatever you have.  And if you have more than a cup – so much the better!
  • 2 cups veggies   ++ Veggies should be cooked or you can use frozen, but uncooked veggies won’t work.
  • 2 cans DRAINED tuna  – OR – about 1 cup cooked meat or fish   ++ Again, if you have more than a cup, that’s fine.
  • 1 can cream of mushroom soup  ++ Hey – it’s leftovers.. whatever works, right?
  • 1/2 cup turkey or chicken stock – OR – 1/2 cup hot water and 1 bullion cube
  • 1/2 – 3/4 tsp. salt
  • freshly ground pepper – to taste
  • 1/2 tsp. garlic salt with parsley
  • 1 1/2 tsp. Worcestershire sauce
  • 2 tsp. fresh parsley, minced
  • 1/4 tsp. browning sauce   ++  I use ‘Gravy Master’.  Browning sauce adds flavor and color.

       Biscuit Crust

++   To save time you can just drop scant tablespoons of biscuit dough on top of hot filling instead of cutting it into strips. 

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 cup CHILLED butter  (1/2 stick)
  • 6 Tb. milk
  • 1 egg, beaten
  • sesame seeds – optional

METHOD

Add about 1 Tbs. olive oil to skillet. On medium heat cook 1 medium onion, chopped, until tender.  Add 1 cup (or so) cooked potatoes, rice… whatever you may have.  Add 2 cups veggies, two cans tuna – OR – 1 cup cooked chicken, pork, ham, fish etc., 1 can cream of mushroom soup, 1/2 cup turkey or chicken stock, (OR – 1/2 cup hot water and 1 bullion cube), 1/2 – 3/4 tsp. salt, freshly ground pepper, 1/2 tsp. garlic salt with parsley, 1 1/2 tsp. Worcestershire sauce, 2 tsp. fresh parsley, minced and 1/4 tsp. browning sauce.

++  If you add cooked rice – or more of some of the ingredients – add a bit more stock.

Gently stir the ingredients until well mixed, lower heat and allow to simmer about 5 minutes.  Turn off heat but leave skillet on burner.

Got Leftovers?  Make a 'One Pan' Biscuit Crust Pie!   myyellowfarmhouse.com

Now for the biscuits – this is super quick and easy!!  In a medium bowl place 1 cup flour, 1/2 tsp. salt, 1/2 tsp. sugar and 1 1/2 tsp. baking powder. Mix briefly with a fork. Add 1/4 cup CHILLED butter  (1/2 stick), cut into large pieces. Using either your fingers or a pastry blender (a.k.a. a pasty cutter), cut the butter into the flour until the mixture looks crumbly.  (I recently learned its not necessary to have every single smidge of butter mixed in.  The biscuits are actually flakier if you can see tiny bits of butter.)   Add 6 Tb. milk and mix until just combined.

pastry blender
Pastry cutter

  

Don’t have time to bother making the strips?  Drop biscuit dough by scant tablespoons onto hot filling.

 

Place dough on a well-floured surface – either a dish towel (tea towel) or even the counter. Pat into a 9″ circle (if you’re using a 9 1/2″ – 10” skillet) and cut into 8 strips.

Got Leftovers?   Make a 'One Pan' Biscuit Topped Pie! - myyellowfarmhouse.com.jpg

Starting with the middle strip – ‘cause it’s the longest – place it in the middle of the skillet on top of the hot filling.   Add 2 biscuit strips to the right and 2 strips to the left of the first – for a total of 5 strips. Now add the three remaining strips diagonally to the first 5.

++  You don’t have to do the ‘over and under thing’, I just wanted to ’cause it reminded me of my Memere – who was an AWESOME cook and baker.  And she also had an amazing green thumb!

Got Leftovers?   Make a 'One Pan' Biscuit Topped Pie! - myyellowfarmhouse.com.jpg

Beat 1 egg in a small bowl and brush over biscuit strips.  ++  I couldn’t find my brush, so I used my fingers, which worked just as well !!  Sprinkle with sesame seeds.

I baked my ‘One Pan’ Biscuit Crust Pie for 22 minutes until the filling was bubbling and the biscuits strips were browned.  ++ I’d ere on the side of cooking the pie a bit longer if you’re not sure – just keep your eye on the biscuit crust to make sure it’s not over-browning.  Enjoy!!

I’ve got my Cranky Pants on at the moment simply because I spent the whole day trying to work on this post.  Between the site crashing and then not saving my work…. well, you can just imagine . . .

 The good thing is, I’m enjoying a beer AND I’m going to eat more of this pie!    ; o )