Light and Crispy Pizza Dough (30-Minute Rise, No Long Wait)

This light and crispy pizza dough features a quick 30-minute rise and simple ingredients for easy homemade pizza night. Inspired by King Arthur Baking Company, this reliable dough bakes up perfectly in your home oven. 

Light and Crispy Pizza Dough (30-Minute Rise, No Long Wait)

Making homemade pizza dough makes pizza night a little more special, and it just plain tastes better. There’s something so satisfying about starting with simple ingredients and turning them into a crust that’s crisp, light, and full of flavor. Over the years, I’ve grown to really love making my own dough, and most of the time I rely on my bread machine to do the heavy lifting.

But recently, while browsing recipes on King Arthur Baking Company, I came across this light and crispy pizza dough and immediately paused when I saw the rise time.

Thirty minutes.

No overnight rest. No multi-hour wait. Just a short rise and you’re ready to move on.

That’s when I thought, I can absolutely do this by hand.

So I grabbed my bag of King Arthur 00 flour, pulled out my mixing bowl, and decided to give it a try. From the very first batch, I was hooked. The dough was smooth, easy to work with, and baked up beautifully — light, crisp, and exactly what I want in a homemade pizza crust.

If you love making pizza at home and want a dependable dough that doesn’t require hours of waiting, this recipe is one you’ll come back to again and again.

Enjoy!

-- Ingredients

This dough is made with simple pantry staples, but each one plays an important role in creating that light, crisp texture.

You don’t need anything complicated — just good-quality basics and a little time.

• Lukewarm Water - Activates the yeast and helps create a soft, workable dough.

• Olive Oil - Adds flavor and keeps the crust tender inside while crisping outside.

• Table Salt - Balances flavor and strengthens the dough structure.

• King Arthur 00 Flour or All-Purpose Flour - 00 flour creates a lighter, more traditional pizza texture, while all-purpose works beautifully if that’s what you have.

• Instant Yeast - Gives the dough its quick, reliable rise.

• Baking Powder - A small boost that helps create extra lightness in the finished crust.

-- Let’s Make It Together

Let’s walk through this together — it’s easier than you think.

Start by measuring your flour carefully. If you’re not weighing it, spoon it lightly into your measuring cup and level it off. This keeps the dough from becoming too dense.

In a large bowl, combine the flour, yeast, baking powder, and salt. Add the lukewarm water and olive oil, then mix until everything comes together into a soft dough.

Turn the dough out onto a lightly floured surface and knead for a few minutes, until it feels smooth and elastic. It should be soft but not sticky.

Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for about 30 minutes, or refrigerate for a longer rise if needed.

Once risen, roll the dough into a 12-inch circle. Transfer it to parchment paper or a lightly oiled pan and let it rest for about 20 minutes while the oven preheats to 450°F.

Add your favorite toppings and bake until the edges are crisp and the cheese is bubbling.

For best results, transfer the pizza to a wire rack after baking so the bottom stays crisp.

-- Perfecting the Cooking Process

The key to getting a truly light and crispy crust is letting the dough relax before baking. That 20-minute rest after rolling allows the gluten to loosen and the dough to finish rising, which helps it bake up airy instead of dense. Skipping this step often leads to tough or uneven crust, so giving the dough this short break makes a noticeable difference in the final texture.

-- Add Your Touch

Once you’ve made this dough a few times, it’s easy to customize it to fit your style.

You can brush the crust lightly with olive oil and garlic before adding toppings, sprinkle on Italian seasoning, or finish with flaky salt after baking.

Try different cheeses, sauces, or even a white pizza base. This dough works beautifully for classic pepperoni, veggie-loaded pies, or simple margherita-style pizzas.

Make it yours — that’s part of the fun of homemade pizza.

Set The Mood

Do you want to create a certain atmosphere to you dinner?  How about what drinks and sides to serve?  I've got some great tips for you below that allow you to "Set the Mood" for a great pizza dinner.  Check them out now!

If you loved this light and crispy pizza dough, you might also enjoy:

• Grilled Margherita Pizza with Homemade Sauce

• The Best Pizza Dough

• New York Style Sausage and Mushroom Pizza

• Gilled Veggie Naan Pizza

Homemade pizza is one of those things that never gets old, and this dough makes it easy to bring it into your regular routine. I hope this recipe becomes one you reach for again and again.

If you try it, I’d love to hear how you topped yours.

Before You Start

Before you begin, here are a few quick tips to set you up for success:

• Can I make this dough ahead? Yes — let it rise in the refrigerator for up to 24 hours, then bring to room temperature before using.

• Do I need 00 flour? No — all-purpose flour works well if that’s what you have.

• Why add baking powder? It helps create extra lightness in a short-rise dough.

• Can I double the recipe? Yes — simply double all ingredients and divide the dough into portions.

• What if my dough feels sticky? Add a small amount of flour while kneading until it’s smooth.

• How do I store leftovers? Store baked pizza in an airtight container in the refrigerator for up to 3 days.

 

 

 

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Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

 

Grilled Chicken Avocado Caprese Salad is a fresh, satisfying 30-minute meal made with juicy chicken, creamy avocado, mozzarella, tomatoes, and balsamic dressing. Built using my simple 5-Step Healthy Salad Formula for flavor, balance, and staying power.

Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

Some of my favorite salads start out the same way: I'm busy but need to make dinner, I don’t want anything complicated, and I’m standing in front of the fridge hoping something clicks.

That’s exactly how this Grilled Chicken Avocado Caprese Salad came to be.

I had chicken breasts, a perfectly ripe avocado on the counter, and a container of mini mozzarella balls that needed to be used. Add in fresh tomatoes, basil, and a drizzle of balsamic, and suddenly this “quick dinner idea” turned into a fresh, satisfying meal that felt both light and comforting.

Even better? It fits perfectly into my 5-Step Healthy Salad Formula — the simple system I use to build great salads.  See below for a deeper dive on how this salad fits my formula.

And the best part?  The dinner comes together in about 30 minutes — making it perfect for busy weeknights, quick lunches, or anytime you want something fresh without sacrificing flavor.

If you’re looking for a tasty, no-fuss salad that feels restaurant-worthy but fits real life, this one deserves a spot in your rotation.

Enjoy!

-- Ingredients

You don’t need anything fancy here — just good-quality basics and a few fresh elements that bring everything to life.

• Boneless, skinless chicken breasts - The chicken adds heartiness and turns this salad into a true meal.

• Italian seasoning - A simple blend that adds savory depth without overpowering the other ingredients.

• Freshly ground black pepper

• Balsamic dressing - This pulls double duty — it marinates the chicken and finishes the salad with tangy-sweet flavor.

• Romaine lettuce - romaine gives the salad structure and holds up well under dressing.

• Avocado

• Mini mozzarella balls

• Cherry or grape tomatoes

• Fresh basil - basil is what gives this salad its signature Caprese finish.

How This Salad Fits My 5-Part Formula

One of the reasons I love this Grilled Chicken Avocado Caprese Salad is that it naturally checks every box in my 5-step formula — without feeling forced or overcomplicated.

It starts with crisp romaine, which gives the salad a sturdy, refreshing base that can actually hold up to warm grilled chicken and juicy toppings. From there, the tomatoes, that also have a pop of crunch, and the basil bring in bright color and freshness, making every bite feel vibrant and balanced.

The grilled chicken adds the protein that turns this from “just a salad” into a real, satisfying meal. Pair that with creamy avocado and soft mozzarella, and you get a mix of textures that keeps things interesting from the first bite to the last.

Finally, the balsamic dressing pulls everything together. It adds just enough tang and sweetness to balance the richness of the chicken, cheese, and avocado without overpowering the fresh ingredients.

Once you understand this structure — greens, crunch, color, protein, and dressing — you can start building salads like this on repeat, using whatever you have on hand. This recipe is just one example of how simple, intentional choices can turn everyday ingredients into something crave-worthy.

-- Let’s Make It Together

1. Marinate the Chicken - Place chicken between plastic wrap and pound to about ½-inch thickness. Season with Italian seasoning, salt, and pepper. Pour balsamic dressing over chicken and let marinate for at least 15 minutes.

2. Grill the Chicken - Heat a grill pan over medium-high heat. Cook chicken about 5 minutes per side, until golden and cooked through. Transfer to a cutting board and rest briefly before slicing.

3. Prep the Salad Base - While the chicken cooks, slice romaine, tomatoes, avocado, mozzarella, and basil.

4. Assemble - Divide lettuce among bowls. Top with avocado, mozzarella, tomatoes, and basil. Add sliced chicken.

5. Finish - Drizzle with remaining balsamic dressing and serve immediately.

-- Add Your Touch

This salad is easy to customize:

• No grill? Use a skillet or air fryer

• Extra crunch: Add toasted pine nuts or croutons

• More greens: Mix in spinach or arugula

• Dairy-free: Leave out cheese or use plant-based mozzarella

If you loved this Grilled Chicken Avocado Caprese Salad, you might also enjoy:

• How to Build a Healthy Salad Without a Recipe (My 5-Part Formula)

• Southwest Chicken Salad Bowls

• Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes)

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Before You Start

Before you jump in, here are a few quick tips to help everything go smoothly:

• Can I prep this ahead? Yes — grill the chicken up to 2 days in advance and store it separately in an airtight container.

• How do I keep the avocado from browning? Toss slices lightly with lemon juice and add them right before serving.

• Can I use a regular pan instead of a grill pan? Absolutely — a cast iron or nonstick skillet works just as well.

• How long do leftovers keep? Fully assembled salads are best within 24 hours. If stored separately, the chicken and vegetables will keep for up to 3 days.

• Any shortcuts to save time? Use pre-washed romaine and mini mozzarella balls to cut down on prep.

• Can I swap the tomatoes? Yes — grape, cherry, or even diced Roma tomatoes all work well here.

 

 

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

One-Pot Vegetable Tortellini Soup is a cozy, hearty weeknight dinner made with tender tortellini, colorful vegetables, and savory broth — ready in just 30 minutes. Perfect for busy nights and chilly evenings.

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

I love a weeknight meal that is uncomplicated.   I certainly don’t want three pans in the sink, a long prep list, or a recipe that feels like a project. I just want something warm, comforting, and reliable — the kind of meal that makes the evening feel cozy the minute it starts simmering on the stove.

This is the soup I reach for on those nights.

Take a package of tortellini, a helpful bag of frozen vegetables, and a handful of pantry staples you turn into a soul-satisfying dinner. You'll only need one pot, and about thirty minutes later, there’s a big pot of cozy soup on the stove — fragrant with herbs, dotted with tender pasta, and full of color.

It’s not fancy. It’s not fussy. It’s the kind of recipe you make once and then keep in your back pocket for the rest of winter — and honestly, long after.

This One-Pot Vegetable Tortellini Soup has become one of those dependable favorites in my kitchen. It’s quick enough for busy weeknights, comforting enough for cold evenings, and simple enough that you’ll find yourself making it again and again.

Enjoy!

Ingredients

Here’s what you’ll need to make this cozy one-pot soup:

• Olive oil
• Yellow onion
• Celery
• Garlic
• Diced tomatoes (with juices)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Bay leaves
• Dried parsley
• Dried rosemary
• Italian seasoning
• Low-sodium chicken broth
• Better Than Bouillon (chicken flavor)
• Salt and freshly ground black pepper
• Refrigerated cheese tortellini

Optional Topping

• Freshly grated Parmesan cheese

Equipment

• Dutch Oven - I love this smaller version for quick soups.

-- Let’s Make It Together

Let’s walk through this together — it’s simple, flexible, and very forgiving.

Start by heating olive oil in a large pot over medium heat. Add the onion and celery and cook until softened and fragrant, about 3–5 minutes. Stir in the garlic and cook just until fragrant.

Next, add the diced tomatoes (with their juices), bay leaves, dried parsley, rosemary, Italian seasoning, broth, and Better Than Bouillon (this add more depth to the chicken broth). Season lightly with salt and pepper and bring everything to a gentle boil.

Once simmering, add the frozen vegetables and let them cook for a few minutes until tender.

Stir in the tortellini and cook just until they float to the top and are tender. This only takes a few minutes, so keep an eye on them.

Taste the soup and adjust seasoning if needed. Remove the bay leaves, ladle into bowls, and finish with Parmesan if you like.

-- Perfecting the Cooking Process

The key to making this soup taste slow-simmered — even though it’s fast — is layering flavor early. Taking a few minutes to sauté the onion and celery until they soften and sweeten, then blooming the garlic and herbs in the pot before adding liquid, builds a rich foundation for the broth. That simple step is what gives this soup its deep, comforting flavor without needing hours on the stove.

-- Add Your Touch

This soup is easy to personalize depending on what you have on hand.

You can add a handful of fresh spinach at the end, stir in cooked shredded chicken, swap in vegetable broth, or sprinkle in red pepper flakes for a little heat. If you love extra herbs, fresh basil or parsley is lovely on top.

Make it yours — that’s part of the charm.

If you love simple, comforting meals like this, you might also enjoy my Cozy Pinto Bean Soup or Baked Ranch Chicken for Two. Both are easy, dependable recipes that fit perfectly into busy weeknights.

These are the kinds of dishes I turn to when I want dinner to feel good — not stressful — and I hope they become favorites in your kitchen too.

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Before You Start

Can I make this ahead?
Yes, but the tortellini will soften over time. Add extra broth when reheating.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
It’s best enjoyed fresh, but you can freeze it. Just know the pasta may soften after thawing.

Can I make this vegetarian?
Yes — use vegetable broth and vegetable bouillon.

What if my soup gets too thick?
Simply stir in more warm broth until it reaches your preferred consistency.

 

 

 

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

 

A cozy, flavorful garlic herb chicken bowl made with tender chicken, roasted squash, and fluffy basmati rice. An easy weeknight dinner inspired by a Williams Sonoma seasoning gift.

Garlic Herb Chicken Bowl (An Easy Weeknight Dinner)

A few weeks ago, I received Williams Sonoma's Garlic Herb Rub as a gift. One of those thoughtful little things that immediately makes you want to walk into the kitchen and try it. I didn’t have a recipe in mind. No grocery list. No Pinterest search. Just chicken in the fridge, summer squash on the counter, and a new seasoning I was excited to open, plus a very hungry husband!

So I started cooking.

I tossed the chicken in that garlic herb blend, roasted some squash using the same blend, cooked rice with green beans tucked right in, and finished everything with a little garlic butter in the pan. By the time I sat down to eat, I knew this was one of those accidental dinners I’d be making again — the kind that feels both fresh and comforting at the same time.

It was bright, savory, cozy, and somehow felt special… even though it came together on a regular weeknight.

This Garlic Herb Chicken Bowl was born from a gift, a whim, and what I already had on hand — and it’s now one of my favorite easy dinners to come out of my kitchen.

Enjoy!

Ingredients

For the Garlic Herb Chicken Bowls

• Boneless, skinless chicken breasts

• Garlic herb seasoning blend - I used this one (on sale now! and has no chemicals or additives)

• Olive oil

• Butter

• Fresh garlic

For the Roasted Squash

• Summer squash

• Olive oil

• Garlic herb seasoning - I used this one (on sale now! and has no chemicals or additives)

 For the Rice & Green Beans

• Basmati rice

• French green beans

Optional for Serving

• Lemon wedges

• Fresh parsley

• Extra garlic butter drizzle

 

-- Let’s Make It Together

Start by getting everything prepped — slice the squash, trim the green beans, and cut the chicken into bite-sized pieces. Once that’s done, the whole meal comes together quickly.

Toss the squash with olive oil and garlic herb seasoning, then roast it until tender and lightly golden. While it’s in the oven, cook the basmati rice with the green beans right in the pot — they’ll steam perfectly as the rice cooks.

Next, season the chicken and sauté it in a hot skillet until golden and cooked through. Finish it with a little butter and fresh garlic, letting everything melt together into a light, flavorful sauce.

To serve, layer the rice and green beans into bowls, top with the garlic herb chicken and roasted squash, and drizzle with any extra pan sauce. A squeeze of lemon at the end makes everything pop.

Dinner is ready — cozy, fresh, and full of flavor.

-- Perfecting the Cooking Process

The key to this bowl is layered seasoning. Seasoning the chicken and squash separately builds flavor at every stage, and finishing the chicken with garlic butter ties everything together. Don’t rush the browning — those golden edges are what give the bowl its deep, savory base.

-- Add Your Touch

• Add feta for a Mediterranean twist

• Swap quinoa for rice

• Add roasted red peppers

• Drizzle with tzatziki or garlic yogurt sauce

• Finish with chili oil for heat

-- For 2 Servings (Quick Guide)

Use:

• ¾ lb chicken
• ¾ cup rice
• 1 1/2 cup squash
• ¾ cup green beans
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1¼ Tbsp seasoning

Same method.

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Before You Start

Can I use frozen or canned green beans?
Yes — thaw (if necessary) and drain first.

Can I meal prep this?
Absolutely. Keeps well 3–4 days refrigerated.

Can I use thighs instead?
Yes — they’re extra juicy.