Veggie Pizza with Homemade Crust

I have made Pioneer Woman's pizza crust before and I love it.  This time, it was even better because I now have a pizza stone which perfectly bakes it. 

CRUSTIngredients:

FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

 

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I made the crust over the weekend and put it in the freezer until I needed it.  I pulled it out in the morning before work and it was ready to be baked when I got home. 

 

Then, I started with a base recipe from PW as well... her "Favorite Pizza".  I switched it up a little though.

 

ON THE PIZZA:

Half of a large zucchini, cut into slices and then into fourths

1 pint cherry tomatoes, cut in half

1 teaspoon minced garlic (about 2 cloves)

1/2 cup jarred artichoke hearts, drained and chopped (in oil and seasoned)

Fresh mozzarella cheese, sliced thin (buy it from Costco and it's already sliced perfectly)

1 tablespoon pine nuts

 

First:

Preheat the broiler.  Toss chopped zucchini in a little bit of salt and a little bit of olive oil.  Mix together well and then put under the broiler for about 4 minutes.  Then add the halved tomatoes, mixed with the minced garlic.  Broil them for another 4 minutes.

 

Second:

Preheat the oven to 500 degrees

Spread out your pizza dough on your pizza stone until it's very thin, then cover with a little bit of olive oil and a little salt.

Cover in mozzarella slices

Top with the roasted veggies, pine nuts and chopped artichoke hearts

 

Bake for 10-12 minutes.

 

This was seriously, seriously good.  Like, the best pizza I've ever made and better than a lot of restaurant/fast food pizzas I've had.  YUM! 

 

"Chubby's" Pizza

I had frozen some dough from THIS recipe a couple weeks ago.  I also had some Mexican food leftover from a restaurant we like called Chubby's (beans, chile verde).  I thought it was a good idea to make a pizza with the leftovers.






Dough
1 cup of refried beans
3/4 cup chile verde
1-2 cups shredded yogurt chipotle cheese
Lettuce
Tomatoes, Diced
Avocado, Diced

Just layer the beans, chile verde and cheese onto the dough and baked for 15 minutes at 500 degrees.  Then top with lettuce, tomato and avocado.  This turned out so delicious!  I loved it.

Pizza Crust & Caprese Pizza

Last night I made homemade pizza. I started with Pioneer Woman's Pizza Crust.


CRUST
Ingredients:

FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Then I put on:

Pizza sauce

Fresh mozzarella slices

tomatoes

fresh basil leaves

It was yummy!  I can't seem to make the crust bake in the middle though.  It was really dough-y.  If anyone reads this and knows a trick, will you let me know?  It happens every time I bake pizza.

Whatever-I-Had Pizza

Pizzas are so easy to make because you can use whatever you have lying around the kitchen.  This was a very fast meal to make & sometimes that's just how meals have to be.

Last night I used:

Store-bought Pillsbury pizza dough - sprayed with olive oil on a greased baking sheet
Goat Cheese
Salt
Pepper
Dried Basil
Canned shredded chicken

I baked this for 15 minutes at 400 degrees.  Then I added:

Baby Spinach
Red Grapes - halved

It turned out delicious and took about 20-25 minutes total.
I love the versatility of pizza!