A girlfriend and I took a gourmet pizza-making class last week at The Kitchen Studio (another new resolution this year–start cooking food I like to eat!). We both thought it would be fun to start a homemade pizza tradition on Friday nights with our families. I’ve already made this recipe twice, and it’s unbelievable! Not only that, but you don’t feel greasy and heavy after eating a few slices (okay, more than half). But more than that, this doesn’t take long to make, it’s only a few ingredients, and the entire process is an entertaining, engaging family activity that results in a delicious meal. Win, win, super win.
- 1 tsp sugar, 2 1/4 tsp yeast, 1 c warm water, 2 1/14 c flour, 1/4 tsp salt, 1 tbs cornmeal, cooking spray, arugula, olive oil, goat cheese (or a vegan or nut cheese of your choice), 1 onion
I made the dough in the morning with my son before work (it took about 15 minutes), and we had the pizza that night for dinner. When initially dissolving your yeast, check to make sure the yeast bubbles (see photo above), which means it’s working. Apparently, yeast has to be refrigerated, which I never knew.
- Dissolve sugar and yeast in warm water in large bowl and let stand for 5 minutes.
- Add 1 c flour and 1/4 tsp salt to yeast and mix well. Add 1 c flour, stirring well.
- Place dough onto lightly floured surface and knead until smooth and elastic about 10 minutes. (Add additional flour to keep from sticking.)
- Place dough in a large bowl that has been coated with cooking spray, turning dough to coat.
- Cover and let rise 45 minutes or until doubled. Punch dough down, cover, and let rest 5 minutes. Roll dough into 14×12 rectancle (or cut into 4 pieces for 4 small pizzas).
- Turn cookie sheet upside down, coat with cooking spray and cornmeal. (Unless you have a pizza stone, then no cookie sheet needed.)
- Heat oven to highest temp ~500 degrees
- Place dough on cookie sheet and lightly coat with olive oil
I also added some Italian dried herbs to my dough, inspired by an herbed biscuits recipe we made a few days before to accompany a vegetarian stew.
My acorn-sized helper. He is available for kneading assistance at a moderate cost. Smiles for free.Add goat cheese and carmelized onions to the pizze. For the olive oil layer, I used a Rosemary-infused olive oil that we received as a gift from a friend. To carmelize the onions, I added oil and butter to a hot pan, heaped in 1 onion sliced, a few pinches of salt and sugar, a drizzle of balsamic vinegar, and let them cook off for 15 minutes until they were a burnt golden hue; however, you can let them carmelize for up to an hour if you have the time! For more detailed instructions on this, click here.Add arugula to the pizza, a drizzle of balsamic glaze, and serve.