Well, school has started back up and meal planning gets a little tougher when I've got my nose in books all day. The best post-study meals (aka dinner every night) are:
-healthy
-quick
-delicious
-healthy
-quick
-delicious
Enter homemade pizza. So here's the thing - I love homemade pizza, but it can be a bit tricky. I have to tell you all something, something that makes those objections to cooking because your kitchen is "too small" or your appliances aren't very good all just complete hog wash. Our current apartment doesn't have a finished kitchen. In fact, my "kitchen" is merely a storage/utility area in a basement, complete with the A/C and heating unit, and a big ol' water heater. My stove? Two transportable electric burners. My oven? A toaster oven. Not a big, fancy, you-can-roast-a-chicken toaster oven, but a I-can-just-fit-an-8x8-brownie-pan-in-here toaster oven. The recipes I've shared with you so far? All done in a TOASTER OVEN.
With that new knowledge, my struggle with homemade pizza might become a bit clearer. First of all, most pizza recipes require an oven temp of 500* F (my little toaster that could only goes to about 450*). Second, there is no way anything resembling a pizza stone or pizza pan is going to fit into that baby. So, while I still make mini homemade pizzas, when I found this other recipe, this recipe that promised all the goodness of pizza without the frustration of a not-quite-done dough because my oven just doesn't get hot enough or cook evenly enough or really supposed to cook anything more than like a pop tart, I knew I had to share it with you. Have no fear, this recipe will work amazingly in a normal, big-kid oven, and if you're new to the pizza making scene, it might be the perfect transition!
This recipe is actually 3 recipes in one; a great pizza dough recipe, a simple, awesome sauce recipe, and a ridiculously awesome Pizza Bite recipe!
Pizza Bites
makes somewhere between 16 and 20ish
Pizza Bites
½ batch pizza dough (enough for 1 pizza) *see below
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni
For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese (optional)
Other filling options:
diced bell pepper
chopped olives
chopped mushrooms
sun dried tomatoes
*Dipping Sauce (see below)
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.
**You can use this dough and sauce for any other pizza combo that you can think of. Just see what happens. We like to throw a ton of veggies (including asparagus) on with just a sprinkling of cheese sometimes. Mix up the cheeses; you can come up with an almost infinite number of awesome variations.
Pizza Dough
makes enough for two, good-sized pizzas or 4 small ones (or 2 batches of Pizza Bites!)
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast (or a little more if using active dry yeast)
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) flour, plus more for dusting (I used mostly whole wheat pastry flour and some all-purpose)
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes (it will get all foamy). Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with flour or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use. (I almost always make the whole batch and then just freeze half of it. You just need to let it sit out and come to room temp and then you can use it as usual!)
Pizza Sauce
enough for one good-sized pizza; you can freeze the left-overs easily
4 tomatoes
1 to 2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine
1/2 teaspoon sugar
3/4 teaspoon salt
Quarter the tomatoes, after removing the brown end-y pieces. Blend in a blender until the consistency you like.
Pour olive oil into sauce pan and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the tomatoes in the pot, along with the wine, sugar and salt.
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.
**For a nutritional boost, I love to add pumpkin puree to this. I usually add a 1/4 - 1/2 cup. This sauce can also be frozen with great success and then just pulled out and thawed when you need it. If you add oregano, thyme, and basil, you can turn this sauce easily into a nice pasta/spaghetti sauce.
With that new knowledge, my struggle with homemade pizza might become a bit clearer. First of all, most pizza recipes require an oven temp of 500* F (my little toaster that could only goes to about 450*). Second, there is no way anything resembling a pizza stone or pizza pan is going to fit into that baby. So, while I still make mini homemade pizzas, when I found this other recipe, this recipe that promised all the goodness of pizza without the frustration of a not-quite-done dough because my oven just doesn't get hot enough or cook evenly enough or really supposed to cook anything more than like a pop tart, I knew I had to share it with you. Have no fear, this recipe will work amazingly in a normal, big-kid oven, and if you're new to the pizza making scene, it might be the perfect transition!
This recipe is actually 3 recipes in one; a great pizza dough recipe, a simple, awesome sauce recipe, and a ridiculously awesome Pizza Bite recipe!
Pizza Bites
makes somewhere between 16 and 20ish
Pizza Bites
½ batch pizza dough (enough for 1 pizza) *see below
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni
For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese (optional)
Other filling options:
diced bell pepper
chopped olives
chopped mushrooms
sun dried tomatoes
*Dipping Sauce (see below)
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.
**You can use this dough and sauce for any other pizza combo that you can think of. Just see what happens. We like to throw a ton of veggies (including asparagus) on with just a sprinkling of cheese sometimes. Mix up the cheeses; you can come up with an almost infinite number of awesome variations.
Pizza Dough
makes enough for two, good-sized pizzas or 4 small ones (or 2 batches of Pizza Bites!)
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast (or a little more if using active dry yeast)
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) flour, plus more for dusting (I used mostly whole wheat pastry flour and some all-purpose)
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes (it will get all foamy). Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with flour or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use. (I almost always make the whole batch and then just freeze half of it. You just need to let it sit out and come to room temp and then you can use it as usual!)
Pizza Sauce
enough for one good-sized pizza; you can freeze the left-overs easily
4 tomatoes
1 to 2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine
1/2 teaspoon sugar
3/4 teaspoon salt
Quarter the tomatoes, after removing the brown end-y pieces. Blend in a blender until the consistency you like.
Pour olive oil into sauce pan and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the tomatoes in the pot, along with the wine, sugar and salt.
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary.
**For a nutritional boost, I love to add pumpkin puree to this. I usually add a 1/4 - 1/2 cup. This sauce can also be frozen with great success and then just pulled out and thawed when you need it. If you add oregano, thyme, and basil, you can turn this sauce easily into a nice pasta/spaghetti sauce.