I live in a house full of pizza-lovers. But we don’t really have the money to go out or order in (except when our lovely neighbor Sister Marla sends us a Dominos gift card!). So what do we do? Make our own! With this no-rise-necessary pizza dough recipe, it’s fun, fast and easy:
Rebecca’s Pizza Dough
1 pkg. dry yeast 1 tsp. salt
1 c. warm water 2 tsp. salad oil
1 tsp. sugar 2 1/2 c. flour
Dissolve yeast in water. Stir in sugar, salt, salad oil and flour; beat vigorously. Allow to rest at least 5 minutes. Spread on pizza pan; add sauce and desired toppings. Bake 20-25 minutes at 425 degrees.
In our pantry, the flour and yeast needed for the crust are always on hand. There’s usually also a jar of red pasta marinera or at least an assortment of canned tomatoes and tomato paste which can be combined and infused with basil and oregano to make a decent sauce.
It’s with the toppings that we get especially creative. Not only does our food budget leave little room for sausage or pepperoni or canadian bacon as protein-rich toppings, most of the time we don’t think far enough ahead to remember to buy pizza topping-type ingredients at the store before we’re halfway done kneading the dough on at 7pm on a Tuesday night.
Instead of filling our pizza with the normal fixin’s, we throw on everything we can find. Think “Beyond Veggie Supreme.”
Last week’s version, made by Carl, was covered with cilantro, chick peas, artichoke hearts, stewed red peppers, fresh cilantro, green olives, and mushrooms, all from half-empty jars and tupperware containers, the leftover ingredients from meals we ate earlier on in the week.
Some of our other favorites include: black beans, pineapple, fresh roma tomatoes, black olives, and fresh peppers. Mmm. Delich.
Tags: artichoke, black bean, chick peas, cilantro, mushrooms, olives, pineapple, pizza, pizza dough recipe, pizza lovers, recipe, red pepper, roma tomatoes, toppings, veggie supreme
