This pizza is seriously the easiest thing you've ever made. You can make it in advance, let it sit in the fridge, stick it in the freezer, whatever.
I haven't made the version that's in these photos for a while, but no matter - it's super versatile.
We almost always make this pizza with:
- fresh mozzarella
- feta cheese
- fresh garlic
- baby portabello mushrooms
- fresh spinach
..but it's super versatile. My suggestion is to keep 'wet' ingredients to a minimum: tomatoes, onions, peppers, etc. Since it's such a thin crust it can get soggy. Carrie suggested caramelized onions one night we made this and it was awesome.I'm actualy more of a thick crust pizza girl but this pizza is seriously deee-lish. It's basically PW's pizza recipe, I just like to use a mix of whole wheat as well as AP flour.
If you have time, roasted eggplant is really yummy. Just slice into 1/4" slices, drizzle w/ some olive oil and roast at 425 degrees for about 25 minutes until they're nice and caramelized.
I think I may have drooled on my keyboard a little there.
I hope you make this soon. Then don't blame me for putting it into your repertoire. It's been in heavy rotation at my house since PW posted it in February.
makes 2 balls of dough, each enough to fit a half sheet pan
adapted from The Pioneer Woman's favorite pizza dough
2 c. AP flour
2 c. whole wheat flour
1/3 c. extra virgin olive oil
1 tsp. kosher salt
1.5 c. extra warm water (about 110 degrees or so)
1.5 tsp. dry active yeast (can use 1 tsp. if using all AP flour)
1 tbsp. cornmeal for sprinkling on bottom
Dissolve yeast in water and set aside. In a stand mixer, mix flours and salt. While the mixer is going on low speed, drizzle in olive oil. Then stir water/yeast mixture and pour into mixer on low speed. After all is poured, continue to mix for a few minutes. If the dough looks too wet, sprinkle in 1 tbsp. of flour at a time.
Note: PW suggests using the paddle but I find using the dough hook works fine too, just requires a little more flour. Keep some on the side and sprinkle in 1 tbsp. at a time until the dough comes together in a ball.
If your making for the week: divide the dough in half and drizzle with about 1 tbsp. olive oil, rub to coat. Place in separate containers (I use clean 32 oz. containers that my cottage cheese or sour cream came in from Costco). I usually just put the top on, put it in the fridge and wait at least one day for it to rise slowly as PW suggests.
If you're making day-of: just leave it on the counter or some warm, non drafty place to rise for at least an hour.
If you want to use one and store the other for later, just wrap tightly w/ plastic wrap and place in the freezer until the day-of. Take it out in the a.m. and put on the counter at least 6 hrs. before baking.
When you're ready to bake, preheat oven to 500 degrees. Flatten out the dough onto a half sheet pan (don't use non-stick pan, the oven temp is too hot so that coating would burn right off). Flattened dough should be about 1/4" thick. Instead of more olive oil, sprinkle cornmeal liberally on the bottom of the dough for easy removal and added texture.
1 1/4 c. fresh mozzerella
2 cloves garlic, minced
3 tbsp. crumbled feta cheese
4-5 thin slices proscuitto
3/4 c. sliced baby bella mushrooms
2 c. fresh baby spinach
1 tbsp. olive oil
fresh basil for garnish
Add toppings (I like to put toppings on in this order from the mozzarella to spinach. Bake at 500 degrees for about 20 minutes until cheese is golden and bubbly. Garnish w/ red pepper flakes.