Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

Why This Recipe Works:

• Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
• Homemade crust – makes all the difference in texture and flavor
• No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
• Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Ingredients needed for White Sauce Pizza:

For the sauce:

• Butter – I use unsalted butter.
• Flour – Equal amounts of all-purpose flour and butter.
• Milk – Use 2% milk or whole milk, for best results.
• Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
• S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

• Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
• Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

• Taco Pizza Recipe
• Skillet Pesto Tomato Pizza
• Meatball Pizza Recipe
• Homemade French Bread Pizza

How to make White Sauce Pizza:

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• 9-Inch Whisk
• Box Grater
• Cast Iron Skillet

Chewy Pizza Dough Recipe

Mike and I were recently talking about our fav meals (cuz that’s what you do when you’ve been married forever and have an empty nest), and agreed that pizza is top of the list. Like tip top!

We still like to go out for pizza, as well as order in. But making it homemade is about as good as it gets. Sometimes we make it on our BGE (Big Green Egg), which is pretty fun as a family event. But we also love it in our cast iron skillets during colder months of the year.

Why This Recipe Works:

• Simple ingredients – just 6 pantry staples you likely already have on hand
• Made with bread flour – gives the crust that perfect chewy, bakery-style texture
• Olive oil adds flavor – a little goes a long way for a rich, delicious crust
• Customizable – use it for pizza, calzones, flatbreads, and more
• Better than store-bought – fresh homemade dough makes all the difference

How to make homemade pizza dough:

I highly recommend using a digital scale to measure your ingredients — it’s a game changer! I’ve tested this dough both ways, and measuring by weight gives you the most consistent, reliable results every single time.

Homemade Pizza Sauce Ideas:

While you can use store-bought sauces, we like making our own. Here are a few of our favorites!

• Homemade Pizza Sauce – A quick 15 minute pizza sauce is definitely worth it. You can store it in the refrigerator for a week or two and it freezes well too. You choose if you want to add it to your pizzas chunky-style or smooth!
• Homemade Basil Pesto Sauce – We’re lucky to have several basil plants in pots throughout our long Texas summers, so I make big batches of pesto regularly and freeze it in small containers. It works beautifully and means we always have homemade pesto on hand whenever the pizza craving strikes.
• White Sauce Pizza Recipe – This white sauce can be made in minutes and is absolutely delicious for pizza.

Recipe FAQs:

Why Climate and Temperatures Matter:

• Warm Kitchen. A warm environment is ideal for rising dough. Yeast thrives in warmth, so your dough will rise faster and more actively. The sweet spot is around 75-80°F. In the summer or in a warm kitchen, your dough could be ready in as little as 30 minutes.
• Cold Kitchen. A cool kitchen slows the yeast down, which means a longer rise time. This isn’t necessarily a bad thing – a slow, cold rise actually develops more flavor in the dough! If your kitchen is cool, just give it more time or find a warmer spot.
• Humidity. High humidity can make your dough stickier and may require a little extra flour. Dry climates can have the opposite effect, making the dough a bit stiffer. This is why recipes often say “add flour as needed” – because no two kitchens are exactly alike.

Hamburger Helper with Mushrooms

Honestly, we didn’t grow up eating Hamburger Helper and it’s never been a go-to after we married – even though I wasn’t a great cook. But there is one clear memory I have of this boxed meal (when I was a babysitting teenager) and it’s not pretty. I won’t bore you with the details but it was a complete disaster.

So let’s call this a redemption meal.

Why This Recipe Works:

• SIMPLE – You only need one pot to make this recipe. The noodles get cooked with everything else! Fairly easy cleanup for busy weeknights.
• COMFORT FOOD – Our homemade beef stroganoff hamburger helper is classic comfort food you need right now. If you’re a fan of the hamburger helper box mix, you’ll love this version.
• JUST LIKE THE OLD DAYS – Our homemade version of the original hamburger helper is one the entire family will love (including your picky eaters). Ditch the boxed version and try this fool-proof recipe instead!
• GREAT MEAL PREP – This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Ingredients Used:

You’ll need the following simple ingredients for this ground beef stroganoff. All of these are easily found in your local grocery store.

How to make Homemade Hamburger Helper:

Step 1
Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.

Step 2
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.

Remove the browned mushrooms to a clean plate and set aside.

What to serve with Beef Stroganoff:

• BREAD – Add a few slices of Garlic Sourdough Bread, Chewy French Bread, or Braided Brioche Bread.
• SALAD – Try our Classic Wedge Salad with Blue Cheese Dressing, Arugula Caprese Salad, or Spinach and Goat Cheese Salad.
• DESSERT – We always have room for Chocolate Caramel Bars or our delicious Moose Tracks Ice Cream Recipe.

Recipe FAQs:

Other Easy Ground Beef Recipes:

Choose one of these delicious midweek dinners next.

• Beef and Cheese Manicotti
• Godfather’s Taco Pizza
• Deconstructed Burgers
• Stuffed Cabbage Soup

Kitchen Tools Used: (affiliate links)

• 3.5 Quart Cast Iron Braiser
• Global Vegetable Knife
• Silicone Spoon Spatula

Ingredients Used:

You can keep most of these ingredients stocked in your pantry, and then pick up the fresh items at the last minute.

• Orecchiette Pasta – I love this pasta shape with this recipe, but you could use something else as well.
• Spicy Sausage – Use whatever type of sausage you prefer. I often use a lighter turkey sausage but it’s hard to find at times. This version includes a spicy pork sausage.
• Broccoli – You will need a good portion of three heads (or more, depending on size) of broccoli, but will cut off most of the stems.
• Butter plus Olive Oil – These two ingredients are the base to the easy sauce for this pasta.
• Garlic – The minced garlic adds so much flavor. I recommend using fresh garlic over the powdered version.
• Parmesan Cheese – Use freshly grated parmesan for best results. The fresh stuff actually melts!
• Salt and Pepper – I always use kosher salt and freshly ground black pepper. You will need plenty of salt for boiling the pasta.
• Pasta Water – THIS is another very important part of this pasta recipe. Make sure you reserve some for the sauce!
• Red Pepper Flakes – An optional ingredient but makes it so good.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Why This Recipe Works:

• A LABOR OF LOVE – This soup recipe takes a little extra time to make but it’s worth it. Make this Italian favorite on the weekend and enjoy it all week long.
• FULL OF ITALIAN FLAVOR – We’ve got plenty of Italian flavoring and parmesan cheese (plus a rind!)
• CROWD PLEASER – I’ve made this for people who have had surgery and moms who’ve had babies and it’s always a hit. Plus our whole family are fans too!
• GREAT MEAL PREP – The leftover soup is even more delicious than the first day. So meal prep is perfection!

Storing and Freezing:

• Store leftover Italian Wedding Soup in an airtight container in the refrigerator for 3-4 days. You can also store in meal prep containers to prep for quick lunches on the go!
• This soup doesn’t freeze well due to the spinach. But you can freeze the meatballs in advance which makes weeknight dinners quick.

Prep-in-advance suggestions:

1. Make the meatballs and store them in the refrigerator.
2. Chop up all the veggies in advance, and remove the stems from the spinach.
3. Place all pantry items out on the counter ready to go – the orzo pasta, broths, and spices.

If you prep in advance, you can easily make this Italian wedding soup on a weeknight.

Best Bread for Italian Wedding Soup

Bread and soup are an absolute MUST! I love keeping the following breads in the freezer for all the soups!

• Chewy French Bread
• Italian Focaccia Bread
• Jalapeno Cheddar Sourdough Bread
• Italian Herb Bread

Kitchen Tools Used: (Affiliate Links)

• Global 7-inch Knife
• Glass Mixing Bowls
• Box Grater

Italian Sausage and White Bean Soup

We are IN LOVE with this hearty Tuscan soup. It hits just right when you’re looking for something cozy and filling. I recommend making a double batch if you’re feeding a large group. It makes excellent leftovers too.

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll find these simple ingredients at your local grocery store. Just a litte bit of chopping and dinner is ready in around one hour!
• ITALIAN FLAVORS – We love the Italian flavors in this delicious Tuscan soup! You can’t go wrong with a hearty soup and crusty bread, right?
• HEARTY AND FILLING – We’re using plenty of meat and beans for mega protein and flavor. One bowl will fill you up.
• CREAMY -This soup is slightly creamy due to the heavy cream. You could also mash some of the white beans to add even more creaminess.

What You’ll Need:

• Italian Sausage – We like using a “hot” version of sausage but any will do.
• Pancetta
• Veggies – a combo of carrots, celery, onions, and garlic
• Seasonings – Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper
• Tomato Paste
• Chicken Broth
• White Beans
• Heavy Cream
• Spinach

How to make Tuscan White Bean Soup:

Step 1
Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.

Storing and Freezing:

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• This soup also freezes well for up to 3 months.

What to serve with Tuscan White Bean Soup:

• SIDE SALAD – Make a simple side salad and top with a homemade dressing. Try our Spinach Salad Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.
• BREAD – We like to serve this with some crusty bread. Try our Chewy French Bread or a simple Italian Focaccia Bread Recipe.
• DESSERT – How about some Chocolate Chip Cupcakes, Banana Layer Cake, or Apple Blueberry Crisp.

Recipe FAQs:

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

The Best Lasagna Soup

Lasagna and lasagna soup are like delicious cousins — same comforting flavors, totally different personalities! Traditional lasagna brings all the drama with its beautiful layers of pasta, rich sauce, and gooey cheese baked to golden perfection.

Lasagna soup, on the other hand, is its fun, low-maintenance twin — all the flavor of classic lasagna, but easier to whip up on a weeknight. You still get the noodles, the creamy cheese, and that irresistible Italian seasoning, just in a cozy bowl you can eat with a spoon.

Lasagna soup is the best of both worlds: comfort food made simple, and every bit as satisfying! In addition to this delicious soup, we’ve also got our Turkey Lasagna Soup made with red sauce.

Looking for non-soup lasagna? Try the Ultimate Lasagna Recipe (classic recipe), Spinach Ricotta Lasagna (no meat), Butternut Squash Lasagna with Spinach (something different), and Lasagna Roll Ups with Cottage Cheese (for portion control).

Why This Recipe Works:

• One-pot convenience – All the flavors come together in a single pot, making this lasagna soup quick and easy.
• Savory depth – Italian sausage and a parmesan rind add rich, layered flavors.
• Creamy richness – A roux with whole milk and parmesan cheese create a velvety, indulgent broth.
• Customizable – Easy to adjust for more spice, extra veggies, or different proteins.

What You’ll Need:

• Italian sausage
• onion and garlic
• seasonings – kosher salt, freshly ground black pepper, Italian seasoning, and red pepper flakes
• all-purpose flour
• lower-sodium chicken broth
• whole milk
• parmesan rind – optional ingredient
• lasagna noodles
• parmesan cheese
• spinach leaves

Recipe Substitutions:

• Instead of Italian sausage, use ground beef, ground turkey, or even chicken.
• Use another type of pasta like penne, rigatoni, or broken spaghetti, instead of lasagna noodles.
• While we use whole milk, any other dairy works fine. Try half and half or heavy cream.
• Kale is a good substitute for spinach leaves.
• Try using another seasoning blend instead of Italian seasoning and red pepper flakes.
• Vegetable or beef broth could be used as a substitute for chicken broth.

How to make Creamy White Lasagna Soup:

Step 1
Cook sausage and onion. Heat a stock pot over medium-high heat. Add sausage and onion and cook until sausage is browned and cooked through.

Storing and Freezing:

• Store leftover lasagna soup in an airtight container in your refrigerator for 3-4 days.
• Freeze soup in a freezer bag and lay flat in your freezer. Soup will freeze well for up to three months.

Recipe FAQs:

Other Delicious Soup Recipes:

Soup is my cold weather love language which is why I have a wide variety of soup recipes to choose from!

• Roasted Poblano Soup
• Marry Me Chicken Soup
• Beef Barley Vegetable Soup
• Thai Sweet Potato Soup

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Best Rice Pilaf

We make rice almost weekly and are always looking for ways to change things up. Whether or not it’s a base for bowls or a side for a special meal, rice is a mainstay in our home.

Why This Recipe Works:

• SIMPLE – This is a simple recipe using basic ingredients that you probably have stocked in your pantry. Simple doesn’t mean plain – this orzo rice is super tasty!
• DELICIOUS SIDE DISH – We’ve always been rice lovers and this spin on the classic recipe will shock you. Delicious and something a tad bit different than the norm.
• NUTTY FLAVOR – Toasting the rice and orzo results in a nutty flavor, and that extra step is 100 percent worth it. Trust me!
• BLAST FROM THE PAST – Do you know what? This rice pilaf reminds me of that boxed rice-a-roni that I used to make back in the “old days”. But it’s better!

What You’ll Need:

• Unsalted Butter and Olive Oil
• Veggies – a combo of onion, carrots, and garlic
• Orzo Pasta
• Long-grain White Rice
• Lower-Sodium Chicken Broth
• Seasonings – kosher salt, freshly ground black pepper, and dried thyme
• Frozen Peas

How to make Orzo Rice Pilaf:

Step 1
Sauté veggies. Heat a large stock pot over medium heat. Add olive oil and when hot, add the diced onion and carrots. Stir and sauté until veggies are slightly softened, about 3-4 minutes. Add garlic and sauté another minute. Then remove veggies to a clean bowl.

What to serve with Orzo Rice Pilaf:

• GRILLED MAINS – Grilled Chicken Skewers, Pork Shish Kabobs, or Grilled Salmon Burger Recipe
• OTHER MAINS – Baked Lemon Garlic Chicken, Sloppy Joe Bowls, or Fish Florentine
• SANDWICHES – Club Sandwich with Pesto Mayo, Spicy Sloppy Joes, or Ultimate Grilled Chicken Sandwich

Recipe FAQs:

Other Delicious Rice Recipes:

We love rice in so many ways, but here are a few of our favorites!

• Rice Dressing
• Green Chile Rice
• Mexican Rice and Beans
• Stovetop Cilantro Lime Rice

Creamy Homemade Mac and Cheese

Why we love Baked Mac and Cheese:

• Just six ingredients – Just a handful of ingredients are needed plus seasonings. Make sure you use plenty of salt pepper, and other seasonings you like. We always prefer a hit of heat and use cayenne pepper to add just a little punch.
• Smooth and creamy – Start with a roux, add cheese and pasta, and then season it up. This mac and cheese is the creamiest!
• Comfort food – This stick-to-your-ribs pasta dish is great for growing boys and girls! Plus we adults like it too, right? I mean – it’s mac and cheese!
• Delicious leftovers – The leftovers are just as tasty as the day you serve this creamy pasta.

What You’ll Need:

• Pasta – Use any pasta you prefer. I happen to love using orecchiette for mac and cheese!
• Butter – You’ll of course need a fair amount of butter for this.
• Flour – The flour helps form the roux, which makes a nice creamy sauce.
• Milk – I used 2% milk, but you could go for even more richness with whole milk.
• Cheese – We’re using white cheddar cheese in this mac and cheese. Make sure you shred the cheese yourself to ensure it actually melts. (That pre-shredded stuff doesn’t always melt well, speaking from experience.)
• Seasonings – Just a simple mixture of kosher salt, freshly ground black pepper, ground mustard, and onion powder.
• Bread Crumb Topping – You’ll need butter and bread crumbs plus seasonings. We used some cayenne pepper for a little bit of heat. Feel free to use other spices as desired.

Recipe Variations:

• Use different pasta. While I love orecchiette, classic mac and cheese often uses elbow pasta or shells. Use whatever feels good to you. (Mouth feel is huge!)
• Try other types of cheese. White cheddar is perfect in this recipe, but I often mix it with some gruyere or even pepper jack (because I love spicy). Go ahead and play around with different types of cheese.
• Go with other dairy. 2% makes a perfectly good sauce. But you could go with whole milk, half and half, or heavy cream. I don’t recommend using skim EVER.
• Try other seasonings. Ground mustard is pretty classic, but you could change up the taste by using other seasonings. ALWAYS use salt and pepper!

How to make the Mac and Cheese with Panko Topping:

Step 1
Cook pasta. In a stock pot, cook pasta to al dente in some salty water. The salt adds FLAVOR! Strain cooked pasta in a colander.

Main dish recipes to pair:

• Beef – Grilled Filet Mignon, Smoked Beef Brisket, or Mushroom Beef Burgers
• Chicken – Ultimate Grilled Chicken Sandwich, Baked Lemon Garlic Chicken, or Stuffed Buffalo Chicken Breasts
• Turkey – Smoked Spatchcock Turkey, Turkey Meatloaf Muffins, or Green Chile Turkey Burgers

Recipe FAQs:

Lasagna Roll Ups

Do you ever get the feeling that your family is growing tired of chicken, fish, veggies, and salads? That maybe they want a juicy sandwich, or some cheesy, meaty pasta? I do.

Why This Recipe Works:

• EASY TO PREP AHEAD – These lasagna roll ups are easy to prep ahead and then bake when ready. Cover the casserole dish and store in your refrigerator a day or so in advance.
• FULL OF ITALIAN FLAVORS – We love Italian food and making homemade sauce makes a huge difference. You’ll love the flavors in this dish.
• GREAT MEAL PREP – Leftovers always go straight in meal prep containers for lunches on the go. My hubby takes his lunch to work every single day!
• PERFECT PORTION CONTROL – If you’re being extra mindful of what goes in our body, then you’ll appreciate the portion control.

Ingredient Notes:

• marinara sauce – We recommend our homemade marinara sauce, but store-bought is a great short cut.
• lasagna noodles – You’ll need 12 lasagna noodles for this recipe.
• meat mixture – Stay away from ultra-lean ground beef. We normally use 85% lean or ground sausage is nice too.
• cheese – We use a combo of cottage cheese, mozzarella cheese, and parmesan cheese. You could use ricotta instead of cottage cheese if preferred.

How to make Beef Lasagna Roll Ups:

Step 1
Make marinara sauce. In a large pot, sauté the onions in a little olive oil for 4-5 minutes over medium heat. When the onions are soft and translucent, add the garlic, seasonings, and tomato paste – and stir for another minute or so.

Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, and sugar. Bring to a boil over medium-high heat, and then reduce heat to a simmer. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly.

What to serve with lasagna roll ups with cottage cheese:

• BREAD – Try some simple garlic bread using our Chewy French Bread or Soft White Sandwich Bread Recipe.
• SALAD – We enjoy pasta with simple salads. Try our Arugula Quinoa Salad or Hearts of Palm Salad.
• VEGGIES – I recommend some simple Browned Mushrooms or Wasabi Aioli and Asparagus.

Storing and Freezing:

• Prep Ahead – Cover casserole dish and store in the refrigerator a day or so before baking.
• Store Leftovers – Store leftover roll ups in an airtight container in your refrigerator for 3-4 days.
• Freezing – Wrap casserole tightly and freeze up to three months. Thaw (in refrigerator) completely before baking.

Recipe FAQs:

Other Pasta Recipes:

• Lemon Ricotta Pasta
• Marry Me Chicken Pasta
• Alfredo Stuffed Shells
• Cajun Chicken Sausage Pasta

Pesto Pasta with Roasted Vegetables

I love me some pasta. Mix it with veggies and top it with pesto sauce. Hello dear, delicious friend.

One recipe of my homemade basil pesto sauce coats these noodles and veggies nicely. It makes everything stick together and gives it a nice fresh flavor without overwhelming it.

Like I’ve mentioned before, I keep small containers of pesto sauce in my freezer for meals like this. Let’s be honest – sometimes we want something quick but healthy at the same time. For all you working parents, advance preparation will make your lives so much easier.

Why we LOVE this recipe:

• Flavor-packed – Roasting vegetables brings out their natural sweetness and adds a caramelized depth that pairs perfectly with herby pesto.
• Versatile – You can use any mix of seasonal vegetables or whatever’s in your fridge.
• Balanced meal – Between the pasta, veggies, and pesto, you get carbs, fiber, and healthy fats in one dish.
• Quick & easy – Roasting vegetables while the pasta boils makes it a weeknight-friendly recipe.
• Customizable – Works with store-bought or homemade pesto, and you can add chicken, shrimp, or chickpeas if you want protein.

How to make Roasted Vegetable Pesto Pasta:

Step 1
Make the pesto sauce. In a food processor, combine fresh basil, parmesan cheese, toasted pine nuts, garlic clove, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.

Recipe FAQs:

Other Pesto Recipes:

If there is one thing I make a lot of, it’s pesto recipes! Thanks to our large outdoor pesto plants (during the warmer months), I’m able to freeze it in small containers for all year long.

Kitchen Tools Used: (affiliate links)

Best Cheese Pizza

Interested in a pizza party? We’ve gotcha covered! Let’s make a large batch of pizza dough, a few sauces, and toppings galore. Head to our Best Pizza Toppings for loads of choices!

Why This Recipe Works:

• SIMPLE – This simple recipe involves making our 5-ingredient dough and combining three kinds of cheese. Simple, right?
• CREAMY TOPPING – We love the taste and texture of this three cheese pizza. It’s crispy on the bottom and creamy on top.
• BAKE OR GRILL – While we enjoy the ease of baking pizza in the oven using a cast iron skillet, we prefer this cheese pizza cooked on the grill. It’s smoky and worth the extra work.
• PERFECT FOR ALL AGES – When we hear cheese pizza, we normally think “oh, it’s for the kids”. But no, this pizza is NOT just for the kids. In fact, adults will gobble it up!

What You’ll Need:

These simple ingredients are easily find in most grocery stores. We purchase our yeast in large quantities but it can be frozen.

• Pizza Dough – Make our Quick Pizza Dough for this delicious cheese pizza. You can make it ahead of time and keep it in the refrigerator for later.
• Drizzle of Olive Oil – For extra flavor, but optional.
• Cheese Blend – We’re using ricotta cheese, mozzarella cheese, and parmesan cheese.
• Salt and Pepper – For even more flavor.

How to make Three Cheese Pizza:

Step 1
Make the pizza dough. We think our homemade pizza dough recipe is simple enough for anyone to make it. It’s worth it! However, you can purchase dough at a pizza shop or the grocery store too.

Step 3
Assemble pizza. Roll out the pizza dough on a floured surface. We like ours fairly thin. Transfer the dough to a greased cast iron skillet or pizza stone. Then add a drizzle of olive oil and brush over top of the dough.

Spread the three cheese mixture over the dough, spreading it to all sides of the pan. Add a little extra salt and pepper.

What to serve with Three Cheese Pizza:

• Try a delicious cocktail, like our Lemon Mojitos, Frozen Gin and Tonics, or Pineapple Coconut Margaritas.
• Salad is a perfect pairing with pizza. Try one of our delicious dressings – Spinach Salad Dressing, Honey Balsamic Vinaigrette, or Strawberry Salad Dressing.
• Let’s end the meal with ice cream or something chocolate. Try our Chocolate Peanut Butter Oat Cups or Oatmeal Dark Chocolate Chip Cookies!

Storing and Freezing:

• Storing – Store leftover pizza (with toppings) in the refrigerator for up to three days.
• Freezing – You can freeze the baked pizza for a month or so (tightly wrapped). Just thaw and reheat in the microwave.

Recipe FAQs:

Other Delicious Pizza Recipes: