Wish You Were Here Pizza

There are few foods as versatile as pizza. You can be as inventive as your taste buds and what’s in your pantry allow. This recipe includes a classic yeast-raised dough you make from scratch with a few simple ingredients. Aside from being inexpensive, it’s also intensely satisfying to make the dough yourself, and doing so gives you total kitchen bragging rights.

Pizza Alfredo with Black Olives and Spinach

This recipe includes a basic tomato-based sauce but you can use anything you like, from a cream-based Alfredo to a chunky well-seasoned salsa. Hate sauce? Try spreading a basil or sundried tomato pesto over the dough.

Prep Time: 30-60 minutes
Baking Time: 20 minutes
Total Ingredients Cost: $4-$10
Yields: 2 large Pizzas

Pizza Dough
Pizza Dough

Combine in a large bowl:
1 cup lukewarm (tepid) Water
1 pkg (1 tablespoon) yeast
1 tablespoon natural sugar
Dissolve and let rise approximately 10 minutes. When dissolved, add:
1 1/2 teaspoons sea salt
2 tablespoons vegetable or olive oil
1 1/4 cups unbleached flour
Beat until smooth, turn onto lightly floured surface, then gradually knead in 2 cups additional flour, or enough to make a stiff dough.

On lightly floured surface, knead dough until elastic, about 5 minutes. Form into ball and set into lightely greased bowl. Cover with a clean light cloth and let rise till double – about 45 minutes. Form into 2 balls. Pat out the dough, and stretch each ball flat so it fills the greased pizza pan. Let rise 10 minutes.

Basic Tomato Sauce

Combine in a saucepan:
1 small onion, chopped fine
5-7 medium size garlic cloves, minced
2 1/2 cups canned tomatoes or 2 cups tomato sauce or 3 cups fresh tomatoes, chopped
1 bay leaf
1 teaspoon salt
1 teaspoon oregano
2 Tablespoons basil
2 Tablespoons cracked black peppercorns
Bring to boil, crushing whole tomatoes. Cover and cook slowly for 30 minutes until sauce is slightly thick. Discard bay leaf. If desired, spread small amount of basil pesto over raw dough before spooning on the sauce. Layer on  your choice of toppings.

Toppings

You can place any kind of veg on your pizza. For those that take longer to cook, slice them thin, then roast, braise, steam or saute them slightly before adding to the pizza. You can use green and red peppers, asparagus, cauliflower, broccoli, garlic, shallots, mushrooms, zucchini, spinach, crab meat, olives, or whatever’s in your pantry!

Cheese (Optional)

Use whatever cheese you have on hand. Shred, crumble or cut it into thin slices and sprinkle or place over the top of each pizza to taste.
Feta – goes great with spinach
Mozzarella – nice stringy texture
Parmesan – sharp flavour
Swiss – nutty flavour
Sharp Cheddar – tangy flavour, melts nicely

Bake

Set pizza trays in pre-heated 420 degree oven. Bake for 20-25 minutes, till crust is golden brown. Slice and serve. Pizza can be wrapped and frozen, then reheated as desired.


Copyright © L.D’anna  2017. All rights reserved.