2 posts a week, this is going to be my goal.

Just returned from a weekend with the sisters, the sister-in-law, and the mother and had a great time. More on that later. At one point, we talked pizza, and how we make it. Carolyn likes her some pizza, ya’all. Well, I realized that I’ve never posted about the yummy chicken alfredo pizza night a few weeks ago.

I’ve finally found a way to make a thin crust that will allow me to eat twice as much pizza without feeling guilty.

It’s called: Rolling Out The Dough.

Here’s the dough recipe, if you’re interested:

• 1.25 active dry yeast
• 1 cup warm water
• 1/2 tsp salt
• 2 tsp oil
• 2.5-3.5 cups flour

Dissolve yeast in warm water. Add salt, oil & 2.5 cups flour. Mix in your mixer at medium speed and add rest of the flour 1/2 cup at a time until dough clings to hook and cleans side of the bowl. Take out the dough and knead for a couple minutes, then place in greased bowl, turning to grease all sides of dough. Cover, let rise in warm place (I put it on top of the dryer) for about an hour. Punch down dough, divide in two, and then roll roll roll.

This makes two pizza crusts.

I take a couple handfuls of chopped garlic and spread on dough.

And then drizzle with olive oil. Put in preheated oven at 400 and bake just the crust for about 10 minutes.

While that is baking, I like to boil (yes, I said BOIL) a few chicken breasts. After cooked, chop it up while defrosting some frozen spinach.

When the crust is ready, pull it out, put on the toppings and then pour 1/2 bottle of Garlic Alredo Sauce on each pizza. Do it.

Put it back in the oven for another ten minutes….

And voila. I was too excited to take photos the night of our dinner, so this is my breakfast the next day. YUM.