I decided to try something different last week: meal planning. I’m usually a cook-or-not-cook-based-on-mood person. Thus dinner could consist of a homemade meal or just granola and yogurt. It’s mostly up to chance, but after almost an entire month of hardly being able to cook for myself (long business trip) I decided to take advantage of being home.
I Googled meal planning, because where else does one start? I came across this recipe for three cheese white pizza with fresh arugula – basically a salad on a pizza. It sounded good (well, the three cheese part sounded good, I wasn’t 100% on the arugula, but I went with it), and of course I couldn’t use pre-made pizza dough. I had to find a recipe for the dough that wouldn’t be terribly time consuming, but would still yield a good crust. I did not want to turn the recipe into a day-long ordeal. Nobody wants that.
What I found was a crust recipe from the kitchn – it had the perfect amount of prep time and will probably become a go-to. A few caveats if you choose to make the crust: The recipe makes double the amount of crust you need for the pizza recipe. Consider making a second kind of pizza, saving the dough, or doubling the white pizza recipe (which you’ll want to do if cooking for more than 3 or 4 people anyway). Parchment paper (at least the stuff I have) is only oven safe to 420 F. The recipe says bake the crust at 500 and recommends using parchment paper to deal with the sticking. It’s up to you how to handle this – perhaps you’re a pro with a peal and cornmeal and scoff at parchment paper. If you do decide you need the benefit of the paper, watch it closely, consider turning down your oven by 20 or so degrees, and make sure none of the paper overhangs your pizza stone/baking sheet. Finally, cut the salt. I found that 1.5 teaspoons was excessive and made the dough salty. I haven’t had the chance to try it again, but consider cutting it to 1/2 tsp or 1 tsp.