non cook dinner recipe
The Best non cook dinner recipe
What makes it stand out is how versatile it is. You can serve it as a main dish, a side, or even a make-ahead meal that reheats beautifully. It’s also a great option for those who want to eat more plant-based without sacrificing taste. My family loves how it’s naturally rich in fiber and plant proteins, which keeps us full and satisfied without heavy processing. Plus, it’s easy to customize with different spices or veggies, so it’s always a fresh take on something familiar.
Easy Homemade Pizza Night
A simple, no-fuss pizza recipe that lets you customize toppings to your taste. Perfect for a quick weeknight dinner with friends or family.
🥘Ingredients
- 2 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- ½ cup sliced mushrooms
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
In a bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until foamy. -
2
Mix flour, olive oil, and salt in a separate bowl. Gradually add the yeast mixture, then knead for 8–10 minutes until smooth and elastic. -
3
Shape dough into a round disc, place on a floured surface, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F. Roll the dough into a 12-inch circle on a pizza pan. Spread marinara sauce evenly, then sprinkle cheese. -
5
Add toppings in layers—bell peppers, mushrooms, tomatoes—and press lightly. Bake for 15–20 minutes until the crust is golden and cheese is bubbly.
🔧Equipment
- Mixing bowl
- Kneading surface
- Rolling pin
- Pizza pan or baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Pizza Night Works
❓ Frequently Asked Questions About Pizza Night
Can I substitute any ingredients in this recipe?
Yes, you can swap the chicken breast for a firm tofu cut into similar-sized pieces, or use a pre-cooked rotisserie chicken for convenience. For the sauce, a mix of 1 tablespoon soy sauce and 1 teaspoon honey works well if you’re avoiding added sugar. Just ensure the liquid doesn’t boil away during cooking.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. It should also look opaque in the center and easily flake with a fork. Avoid overcooking—it gets dry quickly.
Can I make this recipe ahead of time?
Yes, but prep ahead carefully: Marinate the chicken and sauce separately up to 24 hours. Assemble the dish in a single layer on a tray and refrigerate. Bake as directed, but add 5–10 minutes to the cooking time to account for cold-start thawing.
What if I don’t have a baking dish?
Use a large oven-safe skillet or sheet pan. Line it with parchment paper to prevent sticking. Place the chicken and sauce in the pan, then transfer to the oven. The dish will still bake evenly, though you may need to adjust the pan’s position in the oven for consistent heat.
