The grandson of my friend Hank was turning 8 and was having a pizza party. When his Poppa asked him what kind of pizza he was having, he replied thoughtfully, “Vegetable pizza for the old folks and pepperoni for the kids.”
While this may not seem hilarious to you or me, it delighted this grandpa! Proverbs 17:6 tells us why. “Children’s children are the crown of old men and the glory of children are their fathers.”
By the time one becomes a grandparent, they have usually learned a few life lessons. One is that love is spelled T-I-M-E. Another is that the older we get, the more we should be able to discern between willful disobedience & just being a kid. Perhaps this can somewhat explain the joy a grandparent can find in their little people, & how grands get away with stuff we were never allowed to do when we were that age.
An earthly Dad or Granddad done right makes it easier to accept & understand the love of our Heavenly Father. When one does not experience a good earthly father, they often have a skewed image of God. Perhaps they see Him as angry or a strict disciplinarian that can never be pleased unless one behaves a certain way.
It is great when we can be proud of our earthly father. When godly men care for their family, love their wife, & engage with their children, the result is a legacy that lives longer than they themselves.
I’m sharing today a pizza recipe I got off the back of a box many moons ago. It’s called Lasagna Pizza, and it’s a great way to get cottage cheese into picky kids…I speak from experience.
I will also share a bread machine pizza crust that is as easy as the purchased hot roll mix required of this recipe. It is a great substitution. Top it any way you like-vegetable pizza for the old folks or pepperoni for the kids!
1 lb. ground beef
1 pkg. Spaghetti sauce mix (I use McCormick’s)
3 c. mozzarella cheese, grated
1 (16-oz.) can tomato sauce
2 tsp. sugar
1 c. water
1/8 tsp. each: garlic powder, celery seed, oregano
1 pkg. hot roll mix (found in baking section of grocery store)
2 c. cottage cheese
Brown ground beef and drain. Add tomato sauce, sugar, 1 cup water, oregano, celery
seed, garlic powder and 1/2 of the spaghetti sauce mix. Dissolve yeast from hot roll
mix in 2/3 cup hot water(110-115°). Add the hot roll mix and reserved spaghetti sauce
mix. Roll into ball; cover and let rise in a warm draft free place for 1 hour.
Divide dough in half and roll each piece thinly on pizza pan or cookie sheet (dough will not
fill entire pan) Lightly greased with olive oil.
Put 1 cup cottage cheese on pizza dough. Top with meat sauce and mozzarella.
Bake at 400° until crust is browned, about 10-12 minutes. Allow to set 4 minutes before cutting to allow topping to set or it will be extremely gooey-it will still taste great.
Note: Use my pizza crust recipe and leftover meat sauce from a pasta dinner as an alternate to the hot roll mix and sauce. The dry mix can be added during the mixing and kneading phase if using bread machine.
ITALIAN PIZZA CRUST
1 c. warm water 2 tsp. rapid rise yeast
3 c. all- purpose flour 1 tsp. garlic, minced
1 tsp. salt 2 tsp. Parmesan cheese
2 T. olive oil 1 tsp. Italian seasoning
1 T. sugar Parmesan cheese to sprinkle
Place all ingredients in bread machine pan, except the last parmesan, in the order
given. Put garlic down into the flour so that it doesn’t slow down the action of the
Set machine on ‘dough’ setting. This will be about 80-90 minutes. When cycle
is completed, form 2 pizza crusts in standard pizza pan.
If using a cookie sheet, you will get 1 pizza plus a personal pan size crust. Sprinkle with Parmesan cheese. Cover and let rise again, about 30 minutes.
Preheat oven to 450° and bake 5 minutes. At this point, you may freeze crust, allow to cool for later use the same day, or proceed with pizza.
Place sauce and toppings of choice on crust and bake at 450° until cheese is melted, about 10 minutes.
*Crust may also be made by hand, mixing water and yeast together, then adding other ingredients. Knead until dough is smooth and elastic, about 8-10 minutes. Coat surface of dough with oil and allow to rise in a warm draft free place until doubled, about 1 hour or until doubled. Punch down and proceed as above. Dough may be made ahead and refrigerated after rising in a freezer bag that has as much of the air removed as possible for up to 4-5 days.
Roll out and bake straight from the fridge for a crisp crust, allow to come to room temp and roll out for a softer crust.
Note: I make ahead mini pizza crusts and freeze. Put wax paper between crusts and
place in freezer bag. These are so convenient for an after school snack or a quick
lunch. If you wish, you may also place toppings on pizza and freeze, then wrap for
long term storage after toppings completely frozen.