Today I wanted to share our delicious pizza from Friday night. As you probably already know, we have a very serious weekly tradition around these parts. It’s do or die.
We started this tradition pretty soon after we got married as a way to always work in a date night together once a week. It’s since become our favorite part of the week, and for me, it’s the perfect carb-load meal for the night before most race days! Win-win!
I’ve blogged a few of our pizza nights in the past, both on Sweet Mile and my photography blog –
The premise of our pizza nights are simple: every Friday night we both agree to not make plans, one person picks the pizza recipe, and the other person picks a dessert. The person who is on dessert, gets to pick the movie.
This past Friday night I was in charge of making the pizza. We recently bought a pizza stone, so I was excited to test it out! Side note- we cheat on our crust and buy a store-bought roll out crust. One day when we have a big mixer, we might start making our own crust. Baby steps. And for time’s sake, a pre-made crust is just too easy. Anyways, I was craving a chicken-bacon-ranch pizza, but wasn’t in the mood to mess with grilling chicken. So, I nixed the chicken, but still went with a ranch style pizza anyways!
I’ll admit that I failed to take pictures throughout the glamorous pizza-building stage, but believe-you-me, it was super easy and fast.
Cheddar Bacon Ranch Pizza Recipe
-bacon strips crumbled into small bite size pieces (we grilled our bacon for added smokey flavor!)
-1 large tomato
-1 dices onion
-finely shredded cheddar cheese
-finely shredded mozzarella cheese
-1 whole wheat crust
In a small bowl, I combined 2 parts pizza sauce to 1 part ranch. I probably ended up with more ranch than pizza sauce though, but that’s just my preference. Then I covered the pre-baked crust with my new ranch sauce.
Next, I shredded a layer of cheddar cheese to fully cover the sauce. Then added 6 large extra thin slices of tomato, as well as the diced onions. On top of that I added another layer of shredded cheddar cheese. On top of that went the bacon, and on top of that to finish was a layer of shredded mozzarella cheese.
The crust pre-bakes for about 5 minutes at 400*, then the whole pizza bakes at 400* for about 8 minutes.
I didn’t say I made the prettiest pizzas, but this pizza was delicious!
For dessert, Adam made homemade iced caramel macchiatos, and graham cracker toffee.
You can find the recipe for the graham cracker toffee bars here.
Pizza night may not be the healthiest tradition, but it makes for a great date night, and happy memories.
What’s your favorite kind of homemade pizza? Do you have a weekly meal tradition?