Some days nothing sounds good. Not more turkey, not roasted veggies, not leftover soup from earlier this week, not even eggs (and goodness knows we love eggs in this house). When those days come around, there’s only one solution: Make pizza. Pizza always sounds good.
We threw this together tonight in under 30 minutes, ate it with a salad, and had a long and drawn-out discussion about how it’s really not that much harder to make a real pizza than it is to make a frozen one. Let me tell you–there’s always some kind of scintillating conversation going on around our dinner table.
Right now, many of you are probably rolling in leftovers and can’t bear another bite of stuffing. So I urge you, brethren, make yourself a pizza.
makes 1 medium (13-inch) pizza
We don’t use yeast anymore, so this is a yeast-free crust that counts on lots of yummy add-ins to make up for its non-yeastiness. But truly, we don’t miss the yeast. Nor do we miss meat on our pizza, we realized tonight. (P.S. This pizza–unlike my last one–did not have a bug on it.)
2 cups white spelt flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon garlic, minced
1/4 cup raw cheese, shredded (we used a raw Swiss-made Gruyere from Trader Joe’s)
just over 2/3 cup water
organic tomato sauce
red onion, chopped
bell pepper, chopped
3/4 cup raw Gruyere, shredded
Preheat the oven to 425 degrees Fahrenheit. Drizzle a small bit of olive oil on a pizza pan or stone.
In a KitchenAid mixer or large bowl, mix together the flour, salt, baking powder, oregano, basil, and cheese. Add the water and beat or knead until it forms a ball (about 2 minutes). Stretch the dough to fit your pan, drizzle a bit more olive oil over the dough.
Bake for 5 minutes, then remove from the oven and add toppings: Spread the tomato sauce over the pizza, sprinkle with herbs and garlic. Layer other toppings over the sauce, ending with the cheese.
Bake for 15-18 minutes or until cheese is melted and golden and onions begin to roast on the edges.