It’s a Friday night, my dad is getting off work and I am finishing practice… time for pizza.
Growing up there was a tradition in my family that my dad and I would hit up our favorite pizza dives for a slice of the San Francisco’s Bay Area best. Now living in Wisconsin and having traveled across the US, there isn’t much that beats a unique slice of za and maybe some ice cold root beer.
Every few months I stock up on these Fraboni’s pizza crusts and pile them high in my freezer. They are my blank slate for crafting up some pizzas during these chilly winter months. Above is a pesto, feta and olive pizza with some cracked eggs overtop.
I first came across the Goop pizza crust last winter… on an especially cold night. We had all the ingredients stocked and some nice red wine, so off we went!
We also followed Gwyneth’s instructions on the tomato sauce which was a hit … but our hearts have a soft spot for a good pesto. However, the tomatoes and thinly sliced zucchini along with some garlic and fresh basil brought it all together for a home run.