Best Pizza Family Meal Recipe

Make the dough

In a small bowl, combine warm water and active dry yeast. Let sit 5–10 minutes until foamy. In a large mixing bowl or stand mixer, combine flour and kosher salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with a dough hook for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Preheat oven and prepare toppings

Preheat your oven to its highest setting (475–500°F / 250–260°C). If using a pizza stone, place it in the oven while preheating. Slice fresh mozzarella into 1/4-inch slices and let any excess moisture drain on paper towels. Measure out tomato sauce, basil, Parmesan, and seasonings.

Shape and assemble

When dough has doubled, punch it down and divide into 2 smaller pizzas or keep whole for one large. On a floured surface or on a piece of parchment lightly dusted with cornmeal/semolina, stretch or roll dough to about 12–14 inches. Transfer to a pizza peel or baking sheet dusted with cornmeal. Spread tomato sauce evenly, leaving a 1/2-inch border. Tear or place mozzarella pieces evenly over sauce. Sprinkle grated Parmesan, a pinch (1/4 tsp) salt, and black pepper over the top.

Bake

Slide pizza onto the preheated stone or place baking sheet in oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. If baking two pizzas, rotate halfway for even browning.

Finish

Remove pizza from oven and immediately scatter fresh basil leaves over the top and drizzle with remaining olive oil (optional). Let rest 2–3 minutes, slice, and serve.

Cook the pasta

Bring a large pot of salted water (about 1 tbs salt per 4–6 quarts water) to a rolling boil. Add penne and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make the garlic cream sauce

In a large skillet over medium heat, melt butter with 1 tablespoon olive oil. Add minced garlic and cook 30–60 seconds until fragrant but not browned. Sprinkle in 2 tablespoons flour and stir to make a roux, cooking 1 minute. Gradually whisk in whole milk and heavy cream, bringing to a gentle simmer. Cook 3–5 minutes, whisking, until sauce thickens slightly.

Finish sauce and combine

Reduce heat to low and stir in grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. If sauce is too thick, thin with reserved pasta water, 1/4 cup at a time, until desired consistency. Add drained penne to the skillet and toss to coat thoroughly. Stir in chopped parsley. Taste and adjust seasoning as needed. Serve immediately with extra Parmesan at the table.

Prepare the dressing

In a mortar and pestle or a small bowl, mash the garlic clove with anchovy fillets (if using) into a paste. In a medium bowl, whisk together the paste, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk (or mayo). Slowly whisk in 1/4 cup olive oil until emulsified. Stir in 1/4 cup grated Parmesan, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt, or anchovy to preference.

Assemble the salad

Wash and dry romaine lettuce thoroughly, then tear or chop into bite-size pieces. Place lettuce in a large salad bowl. Add croutons and pour dressing over the salad (start with half the dressing and add more to taste). Toss gently to coat evenly. Sprinkle remaining 1/4 cup grated Parmesan on top and finish with a crack of black pepper. Serve immediately.