South Shore Bar Pizza -- The Sunday We Saved Our Energy for Saturday

State semifinal Friday. GISH won 28-21. Justin 20 carries, 162 yards, 2 TDs. Dave screamed so loud Saturday morning his voice was hoarse. He is going to state. State final is Saturday November 18 at Memorial Stadium in Lincoln.

Drove Tuesday, short.

Book two at 82,500.

Gayle wants to come to the state final. I said, "Ma. That is a four-hour afternoon outside in November." She said, "I am going, Brenda." I said, "Okay." Dave and I will bring her in the truck. We will find her a covered seat. She will be wrapped in blankets. She will see her grandson play for the state championship. I am not going to stop her. I am going to be worried the whole time. That is my job.

Amber will come. Eli will come. Tyler will be there. Josie will be there. Steve and Louise will be there. The entire family will fill two rows.

Sunday: simple dinner. I conserved energy.

After a week like that one — Justin running for 162 yards, Dave losing his voice, Gayle declaring she’s coming to Lincoln no matter what I say, and all the planning that comes with loading up the whole family for a November afternoon at Memorial Stadium — Sunday was not the night for anything complicated. Bar pizza felt exactly right: simple, satisfying, something you can pull together without thinking too hard, and something everyone at the table is always happy to see. I needed to save every bit of energy I had for the week ahead.

South Shore Bar Pizza

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (about 110°F)
• 1 tsp sugar
• 2 cups all-purpose flour, plus more for dusting
• 1 tsp salt
• 1 tbsp olive oil, plus more for the pan
• 3/4 cup canned crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Toppings of your choice: pepperoni, sausage, green peppers, onions, mushrooms

Instructions

1. Proof the yeast. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough. In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5 minutes until smooth. Cover and let rest 15 minutes.
3. Prep the pan. Generously coat a 12-inch round dark metal pizza pan or cast-iron skillet with olive oil. Press and stretch the dough to fit the pan, pushing it all the way to the edges. The dough should be thin.
4. Make the sauce. Stir together crushed tomatoes, oregano, garlic powder, salt, and pepper. Spread evenly over the dough, leaving just a thin border at the edge.
5. Top the pizza. Sprinkle mozzarella and Parmesan evenly over the sauce. Add any toppings you like.
6. Bake. Bake at 500°F (or as high as your oven goes) for 15–20 minutes, until the edges are deep golden brown and crisp and the cheese is bubbly and lightly browned. Let cool 5 minutes before slicing into squares.

Nutrition (per serving)

Calories: 420 | Protein: 18g | Fat: 14g | Carbs: 54g | Fiber: 3g | Sodium: 680mg