Homemade Frozen Pizza

Friday night is ‘pizza camp out night’ at our house. It started as a way to give our oldest a little undivided attention after his twin brothers were born. Now it’s one of our favorite traditions and we take turns picking the pizza and a movie to watch in mom and dad’s bed together after the twins are asleep. I won’t pretend that most of those pizzas aren’t take-out, but I still keep some of these homemade frozen pizzas in our freezer for last-minute dinners or when it’s pizza night and it’s raining too hard to go pick something up. They can be relatively healthy since you control what goes in them and are easy to assemble.

You’ll start with dough, of course. I am a very lazy cook and anything with yeast scares me. I’ve been using this recipe for a while and am happy with how it turns out. I double or even quadruple the recipe since my stand mixer does all the work and keep an extra batch or two in the freezer. I sub white whole wheat flour and it works quite well. You can use whatever pizza dough you like or a prepared dough from the grocery store.

Dust your pans with corn meal and stretch, poke, and pull your dough into shape. Then put then in a 350 degree oven for 5 minutes.

Take out and brush with oil (this creates a barrier so your toppings don’t make the dough soggy).

Then add toppings. I did one margarita pizza with chopped tomatoes and mozzarella (I’ll add the basil when they’re cooked) and one with tomato sauce, mozzarella and bell pepper – but just on half because of Corbie’s bell pepper rules.

Put pans in the freezer for about an hour, then remove and wrap in plastic wrap and foil. When ready to eat, unwrap them and put straight into a 400 degree oven, no need to defrost, and cook for 20-25 minutes, until crust starts to brown.