What's for dinner ( or lunch )

Lee said:
I made a pizza.....from scratch, yeast dough and all. Have not done that in eons and when it comes right down to it seems to me that a frozen Kraft Delissio is a lot cheaper so this better be good.
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We used to buy the pre-made dough and make our own pizzas, way back when. Don't know why we ever stopped, they were so good.

Enjoy!!
 

Lee said:
I made a pizza.....from scratch, yeast dough and all. Have not done that in eons and when it comes right down to it seems to me that a frozen Kraft Delissio is a lot cheaper so this better be good.
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Haha; I always make pizza from scratch. I make extra dough and freeze it so I can have it easy "next time."
 
Lee said:
I made a pizza.....from scratch, yeast dough and all. Have not done that in eons and when it comes right down to it seems to me that a frozen Kraft Delissio is a lot cheaper so this better be good.
Click to expand...
There you go!

I do that a few times a year. I like my pizza thin, so a batch of dough makes 2 of them: a regular tomato sauce pizza with all the toppings, and a white cheese [Fontina] pizza with no sauce. My favorite dough slowly rises for 3 days in the fridge.

I agree that after you've purchased all the toppings (especially the cheese), the frozen stuff from the factory is cheaper.

Let us know how it turns out.

ps: Anyone remember making this:

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CindyLouWho said:
Either very thin layer of sauce or no sauce is how I prefer it.....and then, instead,serve it a with a small side of marinara sauce to dip each bite in. 🍕
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I bought a pizza cookbook years and year ago. It's supposed to be authentic Italian. I don't think that any of the recipes have sauce on them...some are as simple as the dough with shellfish on top.

I've done just plain cheese before (with a good quality Fontina), but not one with "toppings" and no sauce. I'll have to try yours. It sounds good. I finally got around to buying a docker, and I've yet to try it.
 
In The Sticks said:
I bought a pizza cookbook years and year ago. It's supposed to be authentic Italian. I don't think that any of the recipes have sauce on them...some are as simple as the dough with shellfish on top.

I've done just plain cheese before (with a good quality Fontina), but not one with "toppings" and no sauce. I'll have to try yours. It sounds good. I finally got around to buying a docker, and I've yet to try it.
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I've always found pizza sauce to be to ripe or bitter, so better left off.
 
Cleaned out the vegetable crisper and salvaged the last of a bunch of celery to make a small pot of soup.

So tonight will be cream of celery soup with a toasted English muffin smeared with cream cheese and minced Spanish olives

Figuring out ways to use up a whole bunch of celery is always a challenge for me.

I should be thankful that I don't face any more difficult challenges in my quiet little life. :)
 
Lee said:
Just pounded out a pork tenderloin for Stuffed Pork Tenderloin. Like it rolled up jelly roll style, and will do carrots and sweet potatoes along with it
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I made the stuffed tenderloin once, @Lee. I only remember the filling having cream cheese and mushrooms, but there were more ingredients I forgot. It was a PITA to make, but was very good.
 
RR, the cream cheese and mushroom stuffing sounds good

I use a chicken style stuffing with yellow mustard which gives the pinwheels a nice contrast in colour
 
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