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22e8975c 7806 43b4 86bf a6379450dc61  2016 05 25 00 38 54

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.

Cheat codes: Blanch kale the minute you bring it in from the market. Squeeze it out hard between your hands. Double cheat: don’t cut it until you’re ready to use. It’s easier to grab from the blanching water if the leaves are whole, plus, it keeps better in the fridge when whole leaves squeezed well and left in a tight ball until used. Plus it’s much more efficient to cut that way. If you’re not going to use it within 3 or 4 days, pop it into the freezer and use within a week or so.

Whenever I grate hard cheese like parmesan or pecorino romano, I always grate three times as much as I need. I grate directly into a wide deli container to keep the extra on hand for the next time I need it.

Feta is it’s own cheat code. Just break it off in little pieces using a fork, or do what I do: buy it in wrapped packages without brine. Cut one end, squeeze out what you need, breaking it up with your fingers as you press it out of the wrapper. Keep the package in a tightly lidded deli container

Make a double batch of pizza dough. After the first rise, put it into plastic bags that you’ve coated well on the inside with olive oil. Seal tightly and pop in the freezer. Thaw in the fridge during the day.