Pizza is the perfect food. I’ve had this conversation so many times I’ve lost count. Every time the topic of pizza comes up my roommate and I have at least a five-minute conversation about how it is perfect. It fits in your hand comfortably, it can be eaten warm or cold—depending on the weather—and it can contain all of the food groups if you want it to.
As good as Cellar pizza is, it can get a bit spendy to eat there every time pizza sounds good, which for me is about once a week. The good news is, homemade pizza is so easy. It just takes a little bit of planning. This weekend my friend and I made perfect pizza. It was so perfect I’m not sure I can replicate it, but I’m going to try. Here’s what we used:
Trader Joe’s whole wheat pizza dough*
Creamy parmesan-basil sauce**
Spinach
Zucchini
Onion
Artichoke hearts
Sun dried tomatoes
Goat cheese
Follow the directions on the dough, and then roll it out to your preferred size and crust-thickness. Sauté onions in about a tablespoon of olive oil for four or five minutes. Add zucchini and cook until all vegetables are browned.
Finally, add spinach and cook down. Spread your sauce on the dough, and then cover with your sautéed vegetables, artichoke hearts, sun-dried tomatoes and goat cheese. If you’re using Trader Joe’s dough, cook at 550 degrees F for 8-11 minutes, or until done. Otherwise, follow the directions for the dough recipe you’re using. Happy eating!
Making your own pizza dough is very simple. This recipe is from The Food Network.
3 1/2 –4 C white or whole wheat flour
1 tsp sugar
1 T instant dry yeast
2 tsp kosher salt (or 1 tsp table salt)
1 1/2 C hot water (not boiling)
2 T plus 2 tsp olive oil
Combine flour, sugar, yeast and salt. Using a mixer or a spoon, stir the flour mixture while adding the hot water. Add 2 T olive oil. If the dough is too sticky, add more flour one tablespoon at a time. If it’s too dry, add more water. Turn dough out onto a lightly floured surface and knead until dough is smooth and firm. Use the remaining 2 tsp of olive oil to grease a bowl, and then place the dough in the bowl, cover with plastic wrap, and let sit in a warm place until doubled in size (about 2 hours).
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide into two pieces, and let each rest under a towel for ten minutes. Use one for your pizza tonight, and freeze the other one for next week! Cook at 450º F for about 12 minutes, or until done.
*Safeway also has pizza dough, just not whole wheat.
**I found this sauce near the pesto at Safeway and it is very tasty, but the first ingredient is cream. If you’re looking for something less fatty, or just different, pesto or marinara sauce would also work well.
If you have any questions regarding the recipes or any further suggestions for future recipes please do not hesitate to contact Sophie Pattison at trailae@pugetsound.edu.
