a feature article by Stacey Rosenfelt Lubliner, co-founder FROM OFFICE TO TABLE.com*

Homemade Pizzas Photo #2Pizzas are a super fun and easy dinner to make, especially with your grandchildren. Have the kids make their own pizzas or make big ones to share. Top the pizzas with any and all of everyone’s favorite add-ons. The more children participate in cooking, the better it tastes!

I like to use the Boboli pizza dough, which comes thin crust, regular crust, whole wheat, and varies in size (large or small). Or, go to your favorite pizza place and ask for some dough, but for me it is easier getting it at the grocery store.

I make Shrimp Pesto, Cheese, and Tomato Basil Pizzas. I also like a classic Veggie Pizza, Mushroom and Truffle Oil, or BBQ Chicken and Spinach. You can use almost anything you have in the fridge!

The best part is that all the pizzas go in the oven and cook together. No matter what toppings you add, the pizzas are ready at the same time. Add a salad and dinner is done! It may not be super fancy, but it’s homemade and delicious.

Pizza Dough (Boboli pizza crusts, frozen gluten-free pizza dough, or dough from local pizza store)
1 Jar of Tomato Sauce
Shredded Mozzarella Cheese
Fresh Mozzarella Cheese
Shrimp (cooked or raw)
Pesto Sauce
Red Tomatoes
Olive Oil

Prep Time: 10 Minutes / Cook time: 8-10 Minutes

Basic Cheese Pizza:
1. Preheat oven to 450 degrees. I place the dough on a cookie/baking sheet and then add the sauce and toppings, making it easy to transfer right into the oven. You can also cut the pizza on the cookie sheet once it is cooled, or transfer it to a cutting board.

2. Spread your favorite tomato sauce on the pizza. Try to leave a little room around the edges of the pizza for a crust.

3. Sprinkle on shredded mozzarella cheese. Mozzarella is a favorite in our house and it melts very fast. Sometimes I put a little bit of ripped basil on as well. The kids like to make their own pizza, so I try to encourage them to add toppings such as chicken, shrimp, veggies, etc.

4. Cook for 8-10 minutes. Keep an eye on the pizzas – they cook fast! I have burnt the bottom of the crust, which is why I put them on a baking sheet and not right on the oven rack.

Tomato Basil Pizza:
Slice some fresh mozzarella cheese and tomatoes. Try to make the pieces about the same size. Place them on the dough. Rip fresh basil leaves and place them in between the slices of cheese and tomatoes. Cook for 8-10 minutes.

Shrimp Pesto Pizza:
1. Spread Pesto sauce on the dough. Try to leave a little room around the edges of the pizza for a crust. Pesto is unbelievable in this dish. Pesto does contain NUTS, but you can make or buy your own with just basil and olive oil.

2. Cut up fresh mozzarella and shrimp. Make the pieces about the same size. (When using toppings, try to make them make them bite size so it is easier to eat!)

Shrimp: I usually buy precooked shrimp and cut them up. If you want to make the shrimp, simply cook them in a pan with some olive oil, lemon, and parsley. Do not put raw or frozen shrimp on the pizza.

3. Add the cut up pieces of shrimp and mozzarella cheese. Then sprinkle a little of the shredded mozzarella cheese on top. If you want you can add a drizzle of olive oil as well.

4. Cook for 8-10 minutes. Remember to keep an eye on the pizzas – they cook fast! The shrimp and pesto go very well together. Also, sautéed mushrooms and truffle oil are a nice combo.

The small pizzas can also be made as great appetizers for company with cocktails. This is a great way to impress your spouse or guests with some fancy food pairings.

Cook. Eat. Enjoy. Repeat.
*A successful literary agent turned writer/producer, Stacey Rosenfelt Lubliner, is the CEO and Co-Founder of fromofficetotable.com She is a food mommy blogger living in LA with her husband and 2 kids, and passionate about empowering people to be able to cook easy meals for their picky eaters at home. Stacey’s sister, Lisa Rosenfelt, is the CTO and Co-Founder of their shared website. Lisa recently moved back to San Diego after living in Paris working as a postdoctorate research fellow at the Université Paris Diderot, and was delighted to partner with Stacey in this new venture.