5 Reasons to Ditch Takeout Pizza for Homemade

Are there other pizza lovers out there? I thought so!! Recently while chatting with my mom on the phone she asked me if I’d noticed that pizza restaurants don’t really put much sauce or cheese on the pizzas anymore. I had to tell her that I truly had no idea because “I cannot even remember the last time I had a pizza from one of the delivery type pizza places.” “You’re kidding???!!!!” she asked in disbelief. I was serious . We might order pizza once a year out somewhere, but I choose to make it at home instead.

Why would I do that when it’s so easy to order a $10 pizza out? Lots of reasons!

1. It’s cheaper!
2. It tastes better!
3. I can control the ingredients.
4. It is fun to make it at home!
5. It’s faster! (Let me tell you how/why! Keep reading)

One might argue that they love the convenience of picking up a pizza. It “feels” like a fast supper meal on a busy night, but when you consider how unhealthy those pizzas can be, and also how costly it is, it’s really not “convenient.” What if I told you that you could be sitting down to a pizza with homemade crust in less than 30 minutes?

I found this recipe for Skillet Pizza Crusts in my old Southern Living Book. This is a simple dough that you mix up, then let rest for 30 minutes. The dough is cut into six individual pizzas, rolled out, and cooked in a skillet until browned. Then you pop them into the freezer to have on hand for the next time you want pizza. You pull out a frozen crust, top it with your desired toppings and bake for 12-15 minutes! Everyone can personalize their own pizza, and supper is fast, much healthier, and you didn’t have to leave home OR tip the pizza guy at the door! Here’s the recipe:

Skillet Pizza Crusts

• 3 pkgs. active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (105° to 115°)
• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup warm water (105° to 115°)
• 2 tbl olive oil
• Cooking spray

• Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
• Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
• Turn dough out onto a lightly s=floured surface, and knead 5 minutes. Place a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until dough is doubled in bulk.
• Punch dough down, and knead lightly 4-5 times. Divide dough into 6 equal portions; roll each portion into an 8-inch circle.
• Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned. Cool crusts, and freeze in an airtight container up to 6 months.
  Yield: 6 (8-inch) pizza crusts

Each crust is 286 calories. That’s for the entire 8-inch pizza. So you can add toppings carefully and keep your calories for a delicious pizza lunch or supper to a minimum!
Or if you’re like my mom and love lots of sauce and cheese, you can be all in!

Once again, working ahead to stock the freezer with prepared items like these crusts makes cooking so much easier, cheaper and healthier!

I can’t wait to make these again!