Magnolia Table with Joanna Gaines: Season 5, Episode 5

by Magnolia
Published on March 4, 2022

Pizza Night

Pizza night with Chip and the kids is like a fun family art project—some of us stick to tried and true classics, while the more adventurous of the bunch opt for new and unexpected creations. We make our own dough, bake each individual pizza in a cast iron skillet, then pull them out so all of us can layer on our own toppings of choice before they go into the oven. You can customize however you want, including using store-bought dough if you’re short on time. But these homemade pizza nights remind me that perfection is never really the goal—what’s always more memorable is the fun we had together.

For today’s two pizzas, I opted for ingredients that feel a little lighter and fresher, but are still full of flavor. First is a Basil Pesto Chicken Pizza, with pesto made from fresh basil I pulled from the garden. The second pizza is my personal favorite: Arugula and Prosciutto, with a ricotta cheese base and lots of tasty toppings. A classic Caesar Salad always feels right paired with pizza, so I’m making this one with fresh romaine hearts and homemade dressing. For dessert, I’m creating a rich Brownie Pie topped with whipped cream.

And just like that, pizza night has begun. See you in the kitchen!

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Basil Pesto Chicken and Arugula & Prosciutto Cast Iron Pizza
made with Homemade Pizza Dough

from Magnolia Table, Volume 2 Cookbook

homemade pizza dough baked in a cast iron skillet layered with fresh toppings

Caesar Salad

romaine hearts layered with crunchy croutons, creamy dressing, shaved parmesan, and freshly ground black pepper

Brownie Pie

from Magnolia Table Cookbook

rich brownies with chocolate chips and nuts baked into a flaky pie crust

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