Homemade pizza is quick and easy with this simplified recipe. While the dough is rising, prepare the sauce and vegetables. Using fast rising yeast, the pizza will be ready in little over an hour.
Oil 2 pizza pans or cookie trays with 1 tsp olive oil each.
Before beginning, see “NOTES ON YEAST” in the SPICE BAZAAR COOKBOOK. (Pg. 119)
Prepare Pizza Dough: Mix yeast, 3 cups flour, salt and sugar in a large bowl. Add the olive oil and water and beat until smooth. Gradually add more flour until dough is too stiff to stir. Turn dough out onto a lightly floured table. Knead until smooth and elastic, about 5 to 7 minutes. Dust with more flour as needed to keep the dough from sticking. The kneading can also be done in an electric mixer using the dough hook attachment. Knead on low speed for 3 to 4 minutes. Place the dough in an oiled bowl and turn dough to coat both sides. Cover with a cloth and then with a thick towel. Let it rise in a warm place 25 to 35 minutes, until doubled in size. When dough is almost ready, preheat oven to 500 degrees (a very hot oven works best).
Shape Pizza Dough: Place half of the dough on each baking sheet and press out to a 12 inch circle. Pinch up the edges to make a rim. Bake 10 minutes, until lightly browned.
Prepare Sauce and Assemble Pizza: Mix sauce ingredients in a small saucepan and simmer for 1 to 2 minutes. Spread half of the sauce on each of the two lightly browned crusts. Place mozzarella on top of the sauce and then distribute the toppings over the cheese. Bake 10 to 15 minutes more until the cheese is melted and the crust is well browned.
- 1 Pkg fast rising (rapid rise) dry yeast
- 4 c Flour
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Olive Oil
- 1 1/4 c very warm water (115 to 120 degrees)
- 16 oz Tomato Sauce
- 1/4 c grated Parmesan Cheese
- 4 tsp Hellenic Herb Blend
- 12 oz Mozzarella Cheese, grated
- 2 Small Zucchini or crooked neck Squash, thinly sliced
- 12 oz marinated Artichoke Hearts
- 1 c thinly sliced Onion
- 1 c thinly sliced Mushrooms
- 1 Medium Green Bell Pepper, thinly sliced
- 1 Medium Red Pepper, thinly sliced
- 1/4 c Pine Nuts
- 1/4 c Capers