(Dough Recipe adapted from Food Network)
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well in the center and add 1 1/3 cups warm water, one tablespoon honey and one packet yeast. When wet ingredients are foamy, mix in 3 tablespoons olive oil and incorporate into the dough; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 90 minutes. Divide into two, 1- pound balls. Use one pound per recipe unless noted. Short on time? Buy dough from a local pizzeria, or bakery.
How to Make a Pizza:
Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees. Stretch/roll 1 lb. of dough on a floured large wooden cutting board or parchment paper. Brush with olive oil to prevent topping from making the dough soggy. Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 12-15 minutes.
Scour your fridge for leftovers from the week to top your Hodge Podge pizzas. Be sure to let your children help with creating topping combos. Even if it sounds strange to you, they will gobble it up because they made it, and they might even surprise you with some clever flavor combos!
Veggie Monster: Tomato Sauce, mozzarella, and parmesan, plus any and all leftover veggies from the week.
Stone Fruit and Cheese: Use leftover or bruised fruit and cheese. Here are a few suggested combos, but feel free to mix it up: Apples and cheddar; pears and gorgonzola; peaches and parmesan, plum and gouda with cheddar cheese. Have chicken, pulled pork or roasted turkey in the fridge? Throw it on top!
Chili Pizza: Try using leftover chili or stew as the sauce for your pizza and top with cheese and veggies of choice. Thick stews like chili or split pea work well, avoid watery soups like chicken noodle.