Let me clarify, I think baking is the bee's knees, but COOKING freaks me out. Mostly because the way my mom taught me was "a pinch of this," "a squirt of this," and "pour this in until it looks moist." Measurements, mom. I need actual measurements. Like cups and teaspoons. But she just doesn't get it. That's okay, my mom cooks the best food ever. I just can't cook like that.
Nevertheless, last night, my parents were out on a date to see a movie and eat at this super cute cafe, and I was stuck with the problem of hungry brothers and a kitchen aid full of pizza dough. Apparently, I was supposed to make pizza. Freak. Me. Out.
Thankfully, the pizza turned out okay. I asked my brother Sam if he wanted thick or thin crust. And this was his response:
"Thick. No wait. Thin. Actually, I really like thick. No, thin is better. Wait, what was the question?"
So the pizza crust turned out thick in some places and thin in others. Per Sam's request. No, actually that was just because I couldn't find the rolling pin. Here's a pic of the pizza- cut in an obviously artistic manner.
Olive Oil- to grease pan
Pizza dough for 1 Pizza
3 Tablespoons Melted Butter
Italian seasoning or oregano
1/8 Cup Shredded Parmesan Cheese
1/2 Cup Shredded Cheese (I used Colby Jack)
1. Preheat oven to 425 degrees F. Grease a baking sheet with olive oil
2. If not already done, roll out the pizza dough and place on the baking sheet as if you were going to make a pizza.
3. Spread the melted butter over the dough. If you can't stand butter (weirdo), you could use olive oil here.
4. Sprinkle with salt, garlic powder, onion powder, and Italian seasoning to taste. I used about a half teaspoon of salt, and then a teaspoon or two of the other seasonings.
5. Sprinkle cheeses on top of the seasonings.
6. Bake for 10-15(ish) minutes. You kind of have to eyeball it and take it out once the cheeses are melted and the bottom of the crust is light brown.
7. Cut into strips or slices or whatever shape you want. Or just eat the whole thing. No judgement here.
See ya'all soon!