Weeknight dining at my house is usually a wedge of cheese and some olives.  However, I have been trying to make more conscientious food choices on a day-to-day basis, which includes bringing my lunch to work.  Now, for years, I cooked on Sunday and brought the leftovers with me all week.  Only, that gets boring by day three.

So, these days I have added a midweek dinner to my cooking schedule.  Last week, I roasted a chicken.  Then I made chicken soup from the bones and white meat.





Tonight, I made pizza.  I prepped the herbed pizza dough yesterday, while snowed in.  I let it rise, punched it down and re-formed a ball, then stuck it in the fridge again.




Tonight, I shaped/tossed the dough and layered it with slices of fresh mozzarella cheese, homemade sauce, and the last of the fresh ricotta I bought.



I baked it on a pizza stone in a 475 degree oven for about 25 minutes, until the sauce bubbled, then I took it out, sliced and served.


The best part is I have two slices for lunch tomorrow (tomorrow’s dinner is the last two rolls of the eggplant rollatini I made Sunday, I have only to bake it).