We went away for the whole weekend, which meant I was unable either to shop or to do advance prep for my weeknights. So I relied heavily on my freezer and a few ingredients I always seem to have on hand (salami, feta, parmesan, etc.) to make this totally do-able weeknight pizza.
In the morning, I put in the fridge to defrost a frozen batch of artisanal dough. I use my own no-knead pizza dough recipe, which you can find in the Food52 Baking cookbook.
First thing in the evening: Set oven to 500°. Toss a small handful of semolina onto your work surface; put dough on it, and stretch it out using the palms of your hands. It's going to fight back, so let it sit there to give the gluten a chance to relax while you prep your toppings.
Slice some salami, grate some parmesan if you don’t already have some, and get out some feta (just break it off, directly out of the container, no grating necessary!) If you have blanched kale, thinly slice it.
Stretch the dough out into a big rectangle or circle, using more semolina if you need it. Put the stretched dough onto a piece of parchment paper; sprinkle on sun-dried tomatoes; then scatter on the kale and salami; top with the feta and finally, a good handful of grated parmesan. Slide the parchment and pizza onto the hot stone, and bake for 8 to 10 minutes. Dinner! ;o) #pizza #weeknight #weekday #easyweeknight #makeahead #CookOnceEatTwice #PrepOnceCookTwiceOrThrice #cheatcode #kale #salami #feta #pizza I’ll put the cheat codes in a comment so as not to crash the app.