Homemade Pizza – Faster than Delivery. For real.

It’s no lie. Things have been more than a little hectic around Angie Pangie’s place. Christmas has come and gone, but things still haven’t really slowed down around here.For one, we’re in the middle of some minor home upgrades (I’m finally getting new carpet!) On top of that, for some unknown reason December and January seem to be the months of the annual doctor appointments – optometrist, physicals and dentist appointments. It seems we’ve visited every medical office in town over the last 6 weeks.

Probably like a lot of you, some days I come home and have 15 minutes to figure out dinner before we turn around and run out the door to drama practice or voice lessons. It’s sometimes stressful, but it also really pushes me to be smart about what I’m making so that we don’t end up eating something from the Nugget Shoppe, leftovers, or hot dogs and cardboard pizzas every night.

I love pizza. LOVE. L-O-V-E. I could eat it three nights a week for a month before I might think, “Hmm, I’m not really in the mood for pizza tonight, maybe tomorrow.”

I actually have a pizza recipe that I love to make when I’m really pinched for time. It doesn’t take any longer than delivery and it’s way faster then pick-up when you live out in the boonies like we do. I call it my 20-minute pizza recipe.

Wait! I see a few of you that are scared of yeast dough running away or (worse yet) heading for that little “X” up in the corner to close this window. This recipe doesn’t use yeast, so hang in there.

Angie Pangie’s 20-Minute Pizza

Adapted from Recipezaar

First things first. Turn on the oven and pre-heat to 400 degrees. Then, oil and flour your pan. I like to use a 13×9 pan for this recipe, but you could use a smaller cookie sheet, or a pizza pan. Really, whatever you have, just make sure it has sides and that it’s not bigger than about 10×15.

Then, grab a medium sized bowl and mix a cup of flour, a teaspoon of salt, a tablespoon of Italian Seasoning, a dash of black pepper, 2 eggs and 2/3 cup of milk together with a fork until it’s smooth. You can eyeball the seasoning if you’re comfortable with that. Personally, I like living on the edge. You can also add things like garlic powder, oregano and crushed red pepper. Whatever floats your boat.

Pour the batter into your prepared pan and tilt it all around so that it covers the entire bottom of the pan.

Now it’s time to add the toppings. You can brown some ground beef or sausage and add that, or bacon, pepperoni, plus any other veggies you prefer. Don’t add any sauce or cheese yet.

For this pizza I made it half and half. One side has turkey pepperoni on it and on the other side I’ve thrown some sauteed mushrooms and red onions and chopped grape tomatoes (one guess as to which side is mine and which side is for the kids?).

Now, pop it in the oven for 20 minutes. Take it out and carefully top it with sauce . . . on mine I added a bit of pesto before the sauce. MmMmmMm. Pesto is so good.

Now sprinkle some cheese on top and put it back in the oven for 5 minutes to melt the cheese.

Here it is with the cheese, ready to go back in the oven.

O.k., maybe a little more cheese. It’s the lo-cal stuff, I can afford a bit more, right?

Take it out of the oven, cut it into pieces and enjoy!

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