A few weeks ago, I gave one of my little PowerPoints to some parents at a community center. It was the usual 30-minute presentation, “Eight Rules for Family Dinner,” distilling all the usual DALSian principles (Deconstruct, Shop Once a Week, Plead Ignorance, etc) alongside colorful photos of meatballs and detox soups. As I wrapped up, a woman in the second row who had been nodding and smiling during my talk, raised her hand.
“Have your kids started travel sports yet?”
Was I imagining that her eyes squinted as she asked? Was it weird that I felt like the swordsman in Indiana Jones, the one who confronts Indie with his fancy sword moves, only to be dispatched by Indie with a single gunshot? Here at this talk, I had the distinct feeling that I was staring at a veteran who knew something I didn’t know, and was thinking to herself “Wow, this woman has no idea what she’s in for.”
The good news is that I could at least answer that my daughters had indeed started travel sports — in fact we were about two years into it. The bad news was that I had just started receiving the schedules for spring activities and it seemed as though every single one of them was conspiring to blow up family dinner as we knew it. It’s true what those parental sages warned: the older your kids get, the later their practices finish. It’s also true that more and more parenting seems to be happening in the Mazda in between ballet and lacrosse.
This spring, except for Fridays, we are not home from sports activities any earlier than 7:0o. Three nights a week, the girls are not home until 7:30. So in other words: Every day is now Tumultuous Tuesday, which means that if I want dinner to keep happening as religiously as it has been all these years, I have to be super-organized about things.
Or! If I have a pizza dough in the fridge, I don’t have to think about dinner at all until the minute I walk in the house.
At 6:00 the other night, I dropped the girls off at a field that was 10 minutes away from my house. Once home, I spied the pizza dough then started weeding through the disparate ingredients populating our unorganized fridge. I laid everything out (see below) and made my decision: Half the pie would be Asparagus and Leek, Half the pie would be Tomato & Cheese, which was probably the side the girls would favor. I’d pile on the entire bunch of asparagus (even if the spears never became gooey-ed up in cheese) so they could have their asparagus on the side.
By the time the pizza was assembled, it had been decided over a flurry of texts that Andy would pick up the girls at 7:15, on his way home from work. But because part of me has never quite graduated from competitive sports myself, I looked at the clock: 6:30. I would’ve totally been able to bake that pizza (another 15-20 minutes), pull it out of the oven, pick up the girls in time, drop off their friend who needed a ride home, then arrive home with dinner ready to rock.
Only three more months of this to go.
Pizza: 1/2 Asparagus & Leek, 1/2 Tomato Cheese
1 22-ounce storebought pizza dough
1 8-ounce ball fresh mozzarella, sliced into rounds
1/2 cup pizza sauce (I used 1/2 can of Don Pepino; if you have homemade, congrats!)
1 bunch fresh asparagus, trimmed of woody ends
1/2 leek, trimmed (see photo for reference) and chopped
salt and pepper
few shakes red pepper flakes, to taste
1-2 kumato tomato* (totally optional!), chopped
Freshly grated Parm to taste
Preheat oven to 500°F. Press dough out to all corners of a large baking sheet that has been lightly brushed with olive oil. (FYI: It’s easier to stretch the dough when it’s room temperature, if at all possible.) Top one side with fresh mozzarella. Top the other half with pizza sauce under the mozzarella. In a medium bowl, toss asparagus and leeks with olive oil, salt, pepper, and red pepper flakes. Pile vegetables on the side of pizza with the cheese only. (Again, I don’t mind asparagus overflow here because I just pick off those roasted spears and give them to the kids as a vegetable side.) Add fresh tomatoes wherever you think it won’t offend people. (I went right down the middle.)
Top the entire thing with freshly grated Parm.
Bake for 15-20 minutes, or until crust is golden and cheese is bubbly. Garnish with chives. Unless you aren’t crazy about chives on top of leeks. (I personally love the double onion effect.)
*I am too lazy to look up what this thing actually is, but Andy always throws them into the cart at Trader Joe’s and they taste really good for out-of-season tomatoes.
A note about pizza for kids: While I love a good fresh round of melted mozzarella on my pie, I find it’s easier for young kids to eat melted cheese when it’s been sliced and chopped into smaller pieces. That way, when it melts, it doesn’t slide off the pizza in one large piece, taking all the sauce with it. (Fascinating, right? What would you ever do without me?)