I will take a homemade pizza over delivery any night. While homemade does require some planning on my end, I am usually much happier with the end product. There are a few pizza places in town we will order from (one is sit down, one is local delivery) but a majority of the pizza we eat is homemade. Since I usually make more than one pizza crust at a time we invite friends over for dinner on pizza nights. The pizza I make the most is below. I like that it’s different that your typical pepperoni.
While I usually plan the type of pizza I am going to make and buy the ingredients that way, there are times when I make pizza to use up leftovers. Our household favorite leftovers pizza uses the chicken and the veggie salad from chicken souvlaki. I have been known to makes extra chicken souvlaki just for this purpose! Throw all the leftovers on the dough (no need for red sauce) and top with mozzarella and feta.
My pizza dough recipe comes from the always handy Joy of Cooking. I just thrown everything into my stand mixer and let it do all the work. I begin with three cups of flour and add more as needed. I buy my yeast in the glass jars at the grocery store because I enjoy making yeast breads. It’s much more economical for me to buy yeast this way as opposed to the packets. If you aren’t a huge baker, buy the packets so your yeast doesn’t go bad. I like to add a teaspoon of dried herbs to the dough. I usually add basil but depending on the type of pizza I am making I will also use Herbs de Provence or oregano.
1 1⁄3 c. warm (105° to 115°F) water
1 package (2 1⁄4 teaspoons) active dry yeast
1 package (2 1⁄4 teaspoons) active dry yeast
3 c. flour
2 T. olive oil
1 T. salt
Dissolve yeast in water and wait until it becomes frothy. Combine all ingredients the bowl of a heavy-duty mixer. Mix for about 5 minutes (10 minutes by hand) with the dough hook on low to medium speed until the dough is smooth and elastic. Add up to an additional cup of flour as needed. Cover the bowl clean cloth and let rise in a warm place until doubled in bulk, one to two hours. Preheat the oven to 475°F. Grease 2 baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or baker’s peels dusted with cornmeal. Lift the edges and pinch to form a lip. Top with desired toppings and bake for 20 minutes or until the crust is golden.
2 T. olive oil
1 T. salt
Dissolve yeast in water and wait until it becomes frothy. Combine all ingredients the bowl of a heavy-duty mixer. Mix for about 5 minutes (10 minutes by hand) with the dough hook on low to medium speed until the dough is smooth and elastic. Add up to an additional cup of flour as needed. Cover the bowl clean cloth and let rise in a warm place until doubled in bulk, one to two hours. Preheat the oven to 475°F. Grease 2 baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or baker’s peels dusted with cornmeal. Lift the edges and pinch to form a lip. Top with desired toppings and bake for 20 minutes or until the crust is golden.
Adapted from Joy Of Cooking - Irma S. Rombauer, Marion Rombauer Becker
This recipe is for one pizza according to the serving size. Since I’m making pizza to share, I like to quadruple this recipe. It sounds like a lot when I say it, but in the end it makes the most sense. If I don’t have tomato sauce, tomato puree is a great substitution. I do make sure to use chicken sausage, but I don’t always use the basil variety. Our grocery store stocks lots of different flavors, don’t be afraid to experiment. Jarred roasted red peppers are a time saver and I think just as good.
1 teaspoon olive oil1/4 tablespoons minced garlic
1/4 cup organic tomato sauce
1/8 teaspoon salt
Pinch pepper
1 link precooked chicken basil sausage
Salt, to taste
Pepper, to taste
1/2 red bell pepper or jarred roasted red pepper
4 ounces prepared pizza dough
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped scallion, white and green parts
1 teaspoon coarsely chopped fresh basil
Preheat the oven to 450 degrees.
For the tomato sauce, heat oil in a small saucepan over medium heat, add garlic and cook for 1 minute. Add tomato sauce, salt and pepper, and simmer for 4 to 5 minutes.
Preheat a gas grill or stovetop grill pan over medium-high heat. Place chicken basil sausage and bell pepper on the grill. Grill the sausage until cooked through, about 2 minutes each side; set aside. Continue grilling the pepper, turning, until the skin is blackened, 10 to 15 minutes.
Place pepper in a bowl, cover with plastic wrap, and let stand until cool enough to handle. Peel, stem and seed the pepper; cut or tear half the pepper into large dice, reserving the other half of the roasted pepper for another dish. When chicken sausage is done, slice thinly and set aside.
Spray an aluminum pizza pan with nonfat cooking spray. On a lightly floured surface, use your hands to stretch the pizza dough into a thin round, about 8 inches. Place it in the prepared pan. Spread the dough with the tomato sauce. Sprinkle with half of the cheese. Arrange the sliced chicken sausage on top, and scatter the pepper over. Sprinkle with the remaining cheese.
Bake until the edges are crisp and lightly browned, and the cheese is melted, about 10 to 12 minutes. Remove from oven, and sprinkle with scallions and basil, if using. Let pizza stand about 2 to 3 minutes before eating.
Bake until the edges are crisp and lightly browned, and the cheese is melted, about 10 to 12 minutes. Remove from oven, and sprinkle with scallions and basil, if using. Let pizza stand about 2 to 3 minutes before eating.
Cook Yourself Thin: Skinny Meals You Can Make in Minutes – Lifetime Television
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