It’s pool cover removal day, and such an exciting event because it signifies the beginning of the summer season for me and mine. We enlist the help of a few willing volunteers, if any have the time. This year my son and his beautiful wife will be helping with the task. We appreciate the help and what a better way to say thank you than a pizza party, as son was nice enough to come over directly after a very long workday.

The Pizza Dough is from Money Saving Mom and her 4 Weeks To Fill Your Freezer Series.

Freezer-Friendly Homemade Pizza Dough

  • 2 cups warm water (105 to 115 degrees F.)
  • 2 Tablespoons active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 4 Tablespoons oil (vegetable, Canola, or olive oil)
  • 5 cups flour (can use all whole-wheat, half white/half whole-wheat, or all white)

Pour the warm water into a bowl and sprinkle the yeast over it. Stir to dissolve.

Add the remaining ingredients and mix.

Dump onto a floured surface and knead dough for two to five minutes until smooth and no longer sticky.

To freeze: Cut lump of dough in half and place each half in an airtight freezer bag. Freeze for up to 4-6 weeks.

To bake: Place frozen dough in a greased bowl and thaw at room temperature for at least 3-4 hours. Roll out and shape onto a greased pizza pan.

Add pizza toppings of your choice. Bake at 500 degrees for around 10 minutes (until the crust looks crispy and lightly browned).

If you don’t want to mess with freezing the dough, take the kneaded dough and roll out and shape onto a greased pizza pan. Add pizza toppings and bake as directed above.

BBQ Chicken and Caramelized Onion Pizza

I prebake my dough for about five minutes. I find it all cooks better and you don’t have to worry so much about sogginess. If you do this you may have to reduce your baking time or bake at a lower temp. I found that about 15 minutes at 425 worked out fine.

Caramelize a large onion in about 2 Tbsp olive oil. The trick here is to cook it low and slow.

I had the chicken tucked away in the freezer. I had sautéed pieces of boneless skinless breasts, the ones that were too small to pound and make Panko crusted, stuffed chicken. To these I had added a little McCormick BBQ seasoning.

When your onions are done, cook your chicken pieces and season.

I like to put a light layer of cheese down first. We chose a cheddar jack mixture. I topped that with about half a bottle of our favorite BBQ sauce. You could certainly make your own. Then layer the chicken, onions and more cheese.

Meatball Provolone Pizza

We had leftover meatballs and provolone cheese from our meatball sandwich supper the other night. I added some canned, diced tomatoes to the sauce to stretch it. Spread the sauce and broken up meatballs over the pizza. Cover with Parmesan and Provolone cheese. Bake same as above.

Yum!

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