Easy Homemade Pizza & Quick Pizza Dough

February 12, 2018

Many think I’m getting all domestic because I’m pregnant, but honestly one of my favorite things to make whether with a bun in the oven or not is making pizza. And this time, after I discovering my mom’s obsession with pepperoni pizza, I am super excited to say she came over and at the tender age of 65, she makes her first pizza with her daughter and from the picture, I think it’s quite a success!

My recipes are below:

10-minute pizza dough (10-min to make, 1 hour rise time) from Martha Stewart. Make it, let it rise or store in refrigerator. This makes 2 pounds of dough. 

 Ingredients
  1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
  3. To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Easy Pizza ‘Sauce’

I’ve been obsessed with making bruschetta for a while, and have perfected my little recipe. Then one day I decided to throw it on my Trader Joe’s pizza dough and the heavens opened up. And that’s been my go-to. But now that I’m making my own pizza dough – nothing compares! Here’s my simple bruschetta recipe. If you have a food processor, it takes 2 minutes. If you slice each tomato by hand, well, it depends on the size of the tomato.

  • 2 pounds cherry plum tomatoes (I like to buy them a day or two early and have them sit on counter to ripen just a bit more)
  • 3 garlic cloves
  • about 10 fresh basil leaves
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Mince garlic.
  3. julienne basil leaves. *if using a food processor, just toss garlic and basil leaves in machine. Pulse until minced.
  4. Slice up all the cherry plum tomatoes. If using a food processor, pulse the tomatoes a few times with garlic and basil. Boom you’re done.
  5. Put all ingredients in colander and strain tomato juice (save this btw. Makes a great dipping sauce or add it to scrambled eggs for a tomato/herb flavor)
  6. Put your tasty bruschetta mix on pizza with your favorite cheese and other toppings. I usually use Trader Joe’s 4-cheese blend. When I don’t I just top pizza with mozzarella and asiago blend.
  7. Bake in oven for about 12-15 minutes or until cheese is beautiful and bubbly.

 

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