Jul 21 2009
We try and have pizza night on a couple of Fridays a month. I usually try and make everything from scratch, and why not? Its easy to make and I can control what goes into it! Pizzas do not have to be round, I use a baking sheet to bake mine.
2 tsp Olive Oil
1 shallot finely chopped
2 cloves garlic, crushed
2 cups crushed tomatoes
1/4 tsp pepper flakes
1/4 tsp dried Oregano
1/4 tsp dried Thyme
Salt & Pepper
In a sauce pan, heat the oil on medium heat. Add the garlic and pepper flakes and allow the flavors to infuse into the oil. Add the shallots and cook on low heat until they are softened. Add the Crushed tomatoes, salt, pepper, oregano and thyme. Cook on medium low heat for about 15-20 minutes.
This recipe produces sauce enough for two pizzas. Make one and store the remaining in the freezer for the next pizza night. You can leave out the pepper flakes if you do not like your pizza to be spicy.
2 and 1/2 Cups Bread flour
1 Cup Whole Wheat Pastry flour
1 and 1/4 cups water
2 Tbsp Olive Oil
1 packet dry yeast
2 Tbsp Sugar
1 and 1/2 tsp Salt
The pizza dough before rising.
The pizza dough after rising.
Add the sugar to the water and heat to about 120 degrees C. Add the yeast and allow to stand for about 10 minutes. If the yeast doesn’t froth at the top, the yeast is probably old and you need to start again. In a large mixing bowl add the whole wheat pastry flour and 1 cup of the bread flour. Add the yeast mixture and start mixing the dough. Keep adding the bread flour 1/4 cup at a time till the dough comes together and is not very sticky. Knead the dough on a floured surface for about 10 minutes. Form the dough into a ball. In another bowl add some oil, place the dough in the bowl, coating it with the oil. Store in a warm place covered with a moist cloth.
After about an hour the dough will be doubled in size.
1 medium onion chopped length wise
1/2 red bell pepper cut into strips
1/2 green bell pepper cut into strips
1/4 cup vermouth
2 tsp olive oil
1/2 tsp oregano
1/2 tsp thyme
1 grilled chicken breast cut into cubes
1/4 cup grated parmesan cheese
In a saute pan heat the oil. Add the onions and bell peppers and saute on medium high heat for about 5 minutes. Add salt, oregano and thyme and cook for another minute. Add the vermouth and de-glaze the pan. Cook until the liquid is evaporated.
I use a cookie sheet to make my pizza. Oil the cookie sheet and spread the dough. Spread about 1/2 cup of the pizza sauce leaving about an inch border around the dough. Add the cooked onions and peppers and the chicken. Sprinkle the Parmesan cheese and drizzle some olive oil on the top. Bake in a preheated oven at 400 degrees F for about 20 minutes. Allow to cool for about 5 minutes before slicing.
Since I do not use a lot of cheese in my pizzas, I cook the onions and peppers before adding them to the pizza. If you do not mind the cheese, you can assemble the pizza with the raw onions and peppers and they will cook as the pizza bakes. You can top the pizza in many different ways. Let me know what your favorite toppings are. Enjoy!!