I digress.
When people need to reassess their lifestyle and how they spend their money, they often look to the basics. Spending $20 to $30 on a delivery or take-out pizza is out of the question, so finding other ways to fill the gap become a necessity. I drummed up my old college stand-by pizza dough recipe, (or should I say "flatbread" as it is referred to now).
Toppings are entirely up to what you have in the fridge or pantry. My sister even puts broccoli on hers.
- 1 cup water
- 1 package dry active instant yeast, or about 1 tbsp.
- 1 tsp. sugar
- ½ tsp. salt
- 2½ cup flour
- 2 tbsp. olive oil
Place in bowl and allow to rise for 40 minutes.
Spread out onto pizza pan. Drizzle oil, basil, oregano, salt & pepper and Parmesan cheese over top. Bake for 20 minutes at 450°F, or until golden brown.
Add desired toppings and re-bake for 10 to 15 minutes at 450°F, then broil for 2 minutes or until cheese is bubbly.
Notes: When using vegetables with high-water content (mushrooms, peppers) keep them diced small or thin to avoid a soggy pizza. When using tomatoes, I either use pre-caramelized tomatoes, or remove the seeds altogether.
Also, nice touch if you have a pizza pan with no venting holes in it is to sprinkle a bit of cornmeal on the pan before you spread the dough out. This adds a nice tooth to the crust and helps the pizza from sticking.
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