With Father’s Day this weekend, I’m sharing a recipe that my husband really likes. He’s one of those guys that would eat pizza, or some variation of it, every day. So when a co-worker with similar taste texted him this recipe, I knew it was going to be his new favorite!
Cooking is how I relax, so I end up (happily) making most of the meals. As I’ve written before, our differing tastes sometimes make that a challenge, but it’s one I enjoy. However, there are a few things that my husband makes really well and this is one (omelets being the other. He’s shown me his method before, but somehow his are always perfect and mine are a literal hot mess.)
Part of what makes this recipe so quick and is easy using the premade pizza crust. We both prefer his delicious double-rise yeast pizza crust, but that’s often too time-consuming for a weeknight dinner. With his current job he commutes almost two hours a day, so premade pizza crusts it is! #reallifehappens
- 1 can refrigerated thin pizza crust (it must be thin so it folds)
- 1/2 cup pizza sauce
- 2 cups mozzarella cheese, shredded
- 1 cup shredded Parmesan (A recent Buzzfeed article called attention to the fact that not all Parmesan is vegetarian. A friend of mine mentioned it me and I saw it posted on Facebook as well, so if you have questions, this Vegetarian Society article may help answer questions.)
- 2 Tbsps Italian seasoning
- salt and pepper to taste
- 1 clove garlic, finely diced
- pizza toppings of your choice: he prefers pepperoni and I prefer spinach, mushrooms, and diced bell peppers
(Note: These are huge, so one can easily feed our family of three. We make two because we can’t agree on toppings – shocking, I know– and eat leftovers for lunch.)
- Preheat the oven to 325 degrees Fahrenheit.
- Cover your baking sheet with parchment paper to prevent sticking.
- Lay the pizza crust flat on the parchment paper. Spread the sauce on half the crust in a thin layer with a spoon.
- Spread the mozzarella cheese in an even layer over the sauce.
- Spread the toppings over the cheese and sauce, then add the Parmesan and seasoning.
- Fold the pizza crust over and close the edges with your fingers. Make sure the crusts are all the way closed.
- Cut three slits in the top of the folded stromboli.
- Bake for about 12 minutes, until evenly browned and heated through. If baking two strombolis, bake for 15 minutes. Place one on the top rack and one on the bottom rack, then switch them about halfway through, roughly when they start to slightly brown. You want them lightly browned but not too hard.
And that’s it! Including prep time, this meal only takes about 25 minutes. Served with a side salad and breadsticks, it’s a feast with plenty of leftovers.
What are your plans for this weekend? If you’re making a special meal for the fathers in your life (or the mamas doing both jobs!) share it in the comments.
Have a great week, RWC!