OK, change of plans. Ian and I had to meet with our accountant tonight so I passed on the parmesan crusted tilapia and decided to make pizza instead. Probably took the same amount of time, but less dishes...winning!
Normally I will use frozen dough...just like dad. But I wanted to stick to Living Locurto's fast & easy menu. You just caught a glimpse of my obsessive compulsive nature. So I decided to use Pillsbury dough in a pop-can instead. So easy! I rolled it out on my Pampered Chef stone (which I love by the way!). At this point, I did just as Amy Locurto suggested and added my favorite toppings. I started with some garlic powder and olive oil. I decided to prebake the dough at 425 degrees for about 8 minutes to get a more crispy crust.
I should mention that I made two pizzas. With the first one, the dough was super easy to work with and rolled right out, ready to go. Well, almost. There was a whole in the middle so I folded it and tried again. Not bad. The second pizza, however...UGH! It came out of the can like what can only be described as those fake spiderwebs you stretch out at Halloween. Fail. I tried my best to save it...tasted the same but wasn't nearly as easy to work with. I blame Pillsbury.
Then, I added sauce, mozzarella cheese, fresh tomatoes, fresh basil, red pepper flakes, oregano, and some parmesan cheese. Then back into the oven!
And here she is. Sooo delicious! Parmesan crusted tilapia will wait until tomorrow.
So, I'd say 1 out of every 5 of those Pillsbury can crusts (hmmm...that doesn't sound appetizing, but it sure is!) is tricky to finagle. But they are a LIFESAVER! They always taste great, and they can be as easy or as difficult as you want them to be. They're my go-to for leftovers: spaghetti sauce, chicken and veggies, grilled fixings, you name it. And I use them all the time to make little fancier pizza appetizers. I always feel a little bit like cheater because I can't even work with that refrigerator dough you have to knead, never mind make my very own homemade stuff.
ReplyDeleteYour post helps me remember that when something tastes good, it just tastes good. And yours looks beautiful, to boot! :-)