Pizza for Two
Pizza for Two
3/4 cup warm water
1 envelope active dry yeast
1 tsp sugar
4 tbs olive oil
1/3 tsp salt
2 cups all-purpose flour
1/2 cup homemade sauce*
3 cups shredded cheese
All the toppings
1. In a large bowl, pour the water and sprinkle the yeast on top. Let it sit for about 5 minutes.
2. Whisk in sugar, oil, and salt.
3. Stir in the flour until it comes together in a dough ball.
4. Lightly coat the outside of the dough ball with olive oil and let sit in a warm place for an hour (it should double in size).
5. On a lightly floured surface, dump the dough out and kneed it until it has a silky texture (only about 2 minutes).
6. Divide the dough in half. Roll and place on a greased, foil lined baking sheet.
7. Top with 1/4 cup of homemade sauce and toppings of your choice (I did broccoli, wilted spinach and onion. But you could do any veggie or cooked meat that you like).
8. Cover everything with 1 1/2 cups of shredded cheese (I used part mozzarella arabi, pizza cheese, and part harissa jack [kind of like pepper jack])
9. Set oven to 450* F (230* C) and bake pizza for 10-15 minutes (the crust should be golden brown, and the cheese melted and bubbly).
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Tuesday nights are experiment for dinner night with my person (and my husband usually grabs a sandwich from the shop down the street). This past Tuesday, dinner was eggplant pizza. What is eggplant pizza you might ask? It's all the pizza topping goodness on a roasted slice of eggplant rather than a crust. When my husband heard that we were making pizza he wanted to get in on it. I knew he wouldn't be in to the eggplant part so I quickly threw a traditional crust together. It was such a hit, I made pizza again for dinner the next night.
It is so easy to make and the variety of toppings are endless.
If you aren't going to use all of the dough in one go, you can store it in the refrigerator, in a sealed container, for a day or two.
*Homemade sauce: 2 tsp oil, 4 tbs tomato paste, 1/2 tsp salt, 1 tsp ground rosemary & thyme, 1 tsp dry oregano - combine all in a small pan and cook, while string, for about a minute. Add about 2 cups water and allow to cook until it reaches the desired consistency (I like my pizza sauce to be thicker than pasta sauce).
3/4 cup warm water
1 envelope active dry yeast
1 tsp sugar
4 tbs olive oil
1/3 tsp salt
2 cups all-purpose flour
1/2 cup homemade sauce*
3 cups shredded cheese
All the toppings
1. In a large bowl, pour the water and sprinkle the yeast on top. Let it sit for about 5 minutes.
2. Whisk in sugar, oil, and salt.
3. Stir in the flour until it comes together in a dough ball.
4. Lightly coat the outside of the dough ball with olive oil and let sit in a warm place for an hour (it should double in size).
5. On a lightly floured surface, dump the dough out and kneed it until it has a silky texture (only about 2 minutes).
6. Divide the dough in half. Roll and place on a greased, foil lined baking sheet.
7. Top with 1/4 cup of homemade sauce and toppings of your choice (I did broccoli, wilted spinach and onion. But you could do any veggie or cooked meat that you like).
8. Cover everything with 1 1/2 cups of shredded cheese (I used part mozzarella arabi, pizza cheese, and part harissa jack [kind of like pepper jack])
9. Set oven to 450* F (230* C) and bake pizza for 10-15 minutes (the crust should be golden brown, and the cheese melted and bubbly).
---------------------------------------------------
Tuesday nights are experiment for dinner night with my person (and my husband usually grabs a sandwich from the shop down the street). This past Tuesday, dinner was eggplant pizza. What is eggplant pizza you might ask? It's all the pizza topping goodness on a roasted slice of eggplant rather than a crust. When my husband heard that we were making pizza he wanted to get in on it. I knew he wouldn't be in to the eggplant part so I quickly threw a traditional crust together. It was such a hit, I made pizza again for dinner the next night.
It is so easy to make and the variety of toppings are endless.
If you aren't going to use all of the dough in one go, you can store it in the refrigerator, in a sealed container, for a day or two.
*Homemade sauce: 2 tsp oil, 4 tbs tomato paste, 1/2 tsp salt, 1 tsp ground rosemary & thyme, 1 tsp dry oregano - combine all in a small pan and cook, while string, for about a minute. Add about 2 cups water and allow to cook until it reaches the desired consistency (I like my pizza sauce to be thicker than pasta sauce).
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