As an added bonus you know exactly what is in your pizza when you make it yourself.
AND you can get the kids involved. I am a big believer in getting the kids in the kitchen and cooking as a family whenever possible. Even if it ends up making a mess, and even if it takes longer. Teaching your kids to cook is a valuable life lesson and is a great time to have discussions with your kids about anything. Children are more apt to open up about their lives and what is going on in them if you talk to them while busy doing something else. This is especially important when you have teens! And for the little kids it is a perfect opportunity to toss in little lessons about math, money, frugality, & nutrition.
Do you cook with your kids? What are the benefits to you and your kids by having them in the kitchen?
So what’s for dinner tonight? Pizza Ree-a
When I saw this recipe from one of my favorite food bloggers I knew I was going to have to give it a try. I am all about experimenting and trying new recipes. And even though I have made pizza before you never know unless you try new recipes if something can be improved upon. As an added bonus I happen to have enough RIPE cherry tomatoes that I can pick fresh from our garden pots out on the back patio. A FEAT in and of itself as it is SO hard for me to grow tomatoes up here in Wyoming and my DOG likes to pick herself some tomatoes off the plants. Well we moved the pots up onto a old picnic table to keep them out of the dogs reach and I now have ripe tomatoes to harvest. What a treat! I am going to substitute out the goat cheese for some feta cheese that I have stashed away in the freezer. Otherwise I have all the ingredients.
- 1 whole Unbaked Pizza Crust (she has a recipe for this)
- Olive Oil
- Salt And Pepper, to taste
- 1/4 cup Prepared Pesto (see our recipe for frugal homemade pesto)
- 5 cloves Garlic, Minced
- 1 pint Red Grape Tomatoes, Halved Lengthwise
- 1 pint Yellow Grape Tomatoes, Halved Lenthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves (chiffonade)
- 6 ounces, weight Mozzarella, Grated
- 1/4 cup Grated Parmesan Or Romano
- 1/2 cup Fontina Cheese
- 4 ounces, weight Goat Cheese Crumbled
For the full recipe and directions please head on over to The Pioneer Woman!
What is on your menu plan for dinner tonight? Leave us a comment below and share. Links to yummy recipes are welcome too!