This recipe has been in our family now for at least 4 generations. It has never been written down until this past Friday night. My mom invited all four of us kids, our spouses, three grandkids ( with another on the way), and friends over for pizza night. As kids, we loved Friday night because it meant pizza night. This was the only time that we were allowed to eat in the den. It was a really big deal! We would carefully push the two coffee tables together, protect them with place mats and eat our mother’s homemade pizza while watching the Dukes of Hazard. We were even allowed to watch Dallas and sometimes a small bit of Falcon Crest. We thought it was awesome! Over the years we continued to have Friday Night Pizza Night. Our mom even made as many as 10-15 pizzas for our birthday parties. This was awesome for a crowd of hungry teenagers.
So it was great fun to get together and once again share this family tradition. When I asked my mom for a copy of the recipe she said it was not written down, but in her head. So I quickly grabbed my new toy- the IPad, and typed it out. I surprisingly learned that she got the recipe from our grandmother, Bobbie, who made cheese pizzas every Friday night during Lent in Philadelphia. So, I loving name this recipe after her- Bobbie’s Friday Night Pizza.
Grab your pens, notebooks, phones, computers or IPads and get those family recipes written down today. Preserve and share them with your children and grandchildren. They may not think much of them today, but someday they will. They may not know what Dukes of Hazard or Dallas is, but they will have their own memories of you and the recipes you shared with them.
Bobbie’s Friday Night Pizza
1 package yeast
4 cups flour
1 tsp salt
1 tsp sugar
1 Tbsp. olive oil
About 2 cups warm water (85-90 degrees)
Cornmeal for pans
Combine flour,salt, and sugar. Make a well and add yeast. Combine warm water with olive oil. Pour into the well and mix. Add more warm water as needed to make a firm dough. Should be a little sticky. Knead about 5- 10 minutes. Cover and let rise in a warm dry place for 1 hour until doubled in size. Punch down. Divide into two balls and roll into 2 pizzas. Sprinkle cornmeal on the bottom of pizza pans before placing your dough. Bake at 550 degrees for 10 minutes.
Here is a picture of my favorite lunch-time pizza for one- the Caprese!
Caprese Pita Pizza for One
1 whole wheat pita
1 tsp. olive oil
1 Roma tomato, sliced
4 fresh basil leaves
4 slices of fresh mozzarella or 1/2 cup part-skim shredded mozzarella
sea salt/kosher salt or salt, to taste
Set the oven to broil. Spread olive oil over pita. Top with fresh or shredded mozzarella. Top with 4 slices of tomato (one slice per quadrant) and 4 basil leaves. Salt each slice of tomato. Broil for 5-6 minutes, until cheese is melted. Enjoy!