I love pizza but I love making it myself even more because I can decide exactly what I want on it and how much. Pizza is usually so unhealthy because it’s loaded with cheese and greasy toppings but I find that home-made pizza can be made with some great ingredients without feeling sick after you’ve had one or two (or three) slices. My favorite topping include roasted garlic, basil, pesto, carmelized onions, prosciutto, buffalo mozzarella, parmesan… I could go on and on. Basially, it’s a great vehicle for red sauce, cheese and any other combination of toppings. This particular pizza in the picture is topped with red sauce, mozzarella, roasted garlic, pepper, broccoli and zucchini. Here’s a really simple recipe for home-made dough and sauce. Both recipes include less than three ingredients, most of which are basic pantry staples. Both are from a January 1998 issue of Gourmet magazine which can be found on Epicurious.com.
Yield: Makes enough for two 9 inch pizzas
3/4 cup warm water (105- 145 degrees F)
1 1/2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
-I used 1 cup all-purpose and 1 cup whole wheat flour which gave the crust a heartier, denser flavor
1 teaspoon salt
1. In a measuring up, stir together water and yeast until is is dissolved. In a large bowl, whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface, knead dough until smooth and elastic, about 10 minutes.
2. Oil a large bowl with olive oil and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. On a lightly floured surface, flatten dough with your hands. Cut dough in half and form into 2 balls. Dust tops of balls with flour and cover. Let dough rise in a warm place until doubled in bulk, about 1 hour.
Yield: Makes about 2 1/2 cups
1 28 oz. can crushed tomatoes in puree
3 tablespoons olive oil
In a large saucepan, bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, about 30-45 minutes. Season sauce with salt and cool to room temperature.