last tuesday night, i made pizza for dinner. i am not sure why i never got around to blogging about it, but it was too tasty (and too easy!) not to show you guys.
i had actually never made pizza from scratch until last tuesday. sure, i had purchased pre-made crust or used a pita as a crust.. but never had i made my own dough, rolled it out, topped it and baked it.
i am never going back to pre-bought again. this was a cinch.
i have used biz’s recipe for no rise pizza dough in the past when making calzones, but never actually for pizza. i love the flavor and simplicity of this dough, so it was a no-brainer when deciding what dough recipe to use.
for the crust:
recipe from my bizzy kitchen
- 2 cups + 1/2-3/4 cup whole wheat flour
- 1 t sea salt
- 1 package dry active yeast
- 1 cup warm (110°) water
- 1 T olive oil
to make the dough, simply combine 2 cups flour and the salt in a food processor and pulse a few times. in a small bowl, combine water and yeast. let sit for a few minutes while it gets bubbly, then add the olive oil. add the water mixture to the flour and turn on your food processor. add more flour, a bit at a time, until the dough stops sticking to the sides. once you have enough flour in there, let it run for a few minutes.
the result? two nice balls of dough that will make two thin whole wheat pizza crusts.
the best part about making pizza is that the crust is a blank canvas and you can put whatever you feel like on top.
my favorite pizza toppings are bell peppers and mushrooms, but marshall hates mushrooms, so i compromised.
the toppings for my pizza included:
- marinara sauce
- shredded chicken
- caramelized onions
- green bell peppers
- diced tomatoes
- pizza seasoning
i have to share my new way to perfectly poach chicken! i read it in the latest issue of cooking light magazine.
usually when i poach chicken, i just put the chicken straight into the water and boil it until it is cooked through. this new method ensures that the chicken stays ultra-moist (hate that word) and you won’t end up with dry or rubbery chicken.
simply roll out some plastic wrap and place your chicken on top..
roll up each breast nice and tight and secure the ends. just like an oversized chicken tootsie roll.
plop the chicken into a pot of water and bring to a boil.. let boil for about 10 minutes and then check the chicken with a meat thermometer (or just cut one open and take a peek) to make sure it is done. if your chicken breasts are big, you may need to boil them for longer.
the result? perfectly poached chicken!
sorry if that photo skeeves some of you non-chicken-eaters out.
moving on! i caramelized the onions in a skillet on low heat for a long period of time. all i used was the onion and a bit of olive oil spray. that is all you need! and a lot of time. the key to a good caramelized onion is time.
meanwhile, i diced the peppers..
rolled out the dough..
i did a square pizza because the pizza stone is square and i am OCD about a few things, this being one of them, apparently.
next, i sauced up the dough.
shredded the chicken..
chicken went on the pizza..
i figured this was the perfect time to use my pizza seasoning that came with my crate + barrel spice rack!
a layer of cheese was next..
then the onions, peppers and (canned) diced tomatoes..
and another layer of cheese..
into the 450° oven it went for about 20 minutes!
voila. perfect thin crust pizza.
i had a couple slices (1/4 of the pizza) with a side salad.
the dressing was TJ’s creamy feta.. um, hello amazing. i drizzled it on top before marshall tasted it and told me that there was no way it could be healthy. i looked at the stats and, ha, sure enough.. 110 calories and 11 grams of fat per serving. oh well, no big deal. i enjoyed every last bite.
speaking of creamy dressings..i used to dip my pizza in a vat of ranch dressing. it was more like “do you want some pizza with your ranch?”
i was obsessed with ranch dressing. my sister even bought me a year’s supply of homemade ranch dressing once for my birthday. i used it on everything!
anyway. the pizza turned out perfect! marshall and i both agreed that it was even better than the calzones i usually make.
oh! and the next day, i ate the two leftover slices with cottage cheese piled on top. it was like lasagna pizza. so good.
before i go, i want to announce the winner of the polka dog bakery giveaway…
congrats, mara! i am sure your pups will love the treats.
ok.. i gotta go.. we have a ton to do today and i am still in my PJs. at noon.
1. what sauce and toppings do you like on your pizza?
2. thin crust or thick crust? or stuffed crust?
xo. janetha g.