Homemade Pepperoni Pizza

Homemade Pepperoni Pizza

 

1 basic pizza dough, after 4+ hour refrigeration

½ cup pizza sauce

2 cups grated extra-sharp cheddar cheese

25 slices pepperoni

 

Coat a 15”x10” baking sheet with cooking spray and press dough into the bottom of the pan.  Alternately, you can use one large or several smaller round pizza pans.  It can also be adjusted according to how thick or thin you prefer your pizza.

Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.

Bake the crust for 5 minutes and remove it from the oven.

Top with pizza sauce, cheddar cheese and pepperoni.

Bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.  Allow to cool slightly before cutting.

 

8 servings, 380 calories per serving

Hack:  Cooked pizza slices can be wrapped and frozen for up to 3 months.

 

Chinese Potato Noodles

Chinese Potato Noodles

 

1 large potato

2 tbsp vegetable oil

2 dried chili peppers (optional)

2 tbsp black (Chinese) vinegar

Pinch of salt

2 green onions

 

Wash and peel the potato.  Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long.  Cover in cold water and soak for 3 minutes.  Rinse thoroughly to remove starch.

Heat oil and chili peppers (if desired) over high heat.  When the oil is hot, remove chilis and add potatoes, vinegar and salt.  Saute for 5 minutes and add green onions.

Serve hot or cold.  Store leftovers in the refrigerator for up to 5 days.

 

3 servings, 180 calories per serving

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.