Mexican and Mushroom Pizza. We all love pizza and it’s such an easy thing to make for dinner. I think I’ve been making it once or twice a week since summer started. We like thin and crispy crust, so I’ve been working on getting that just right. A friend told me to let my pizza pan get hot in the oven before putting my dough on, and sure enough, that’s really been helping getting the crust nice and crispy. Ben also purchased this steel baking pan, and I think that was also the key in getting this crispy cracker like crust that we love. If deep dish, thick crust pizza is your thing, you won’t like my pizza.
Week of 7/27 – 7/31
Monday: Leftovers
Tuesday: Vietnamese Chicken Pho
Wednesday: Leftovers
Thursday: Tacos
Friday: Tilapia Ceviche
It’s back to cooking for six, so there will be more to make and clean. There will also be a lot more chaos at the table, but that’s exactly how we like it! What have you been cooking lately?
Your meals always sound really nice. I wish you would include recipes!
We was making tortillas last week, and the next day they were an awesome base for individual pizzas. I just grilled them for 5 minutes to melt the cheese and the crust turned out extra crispy.
We were making tortillas last week, and the next day they were an awesome base for individual pizzas. I just grilled them for 5 minutes to melt the cheese and the crust turned out extra crispy.