It’s been a long time since I put up any food/cooking posts and two years since I last did a homemade pizza post. I make pizza from scratch every week. It’s fantastic.😊 On a whim I’m calling this one I made for lunch today Summer Pizza; it’s got summer ingredients and a bit of heat. I won’t go through the whole step-by-step on how I made this but I’ll tell you what’s on it. I know not everybody wants to use the oven at the end of July but I don’t mind; it’s only on about 15 minutes & I get a feast for my trouble.
I make a combined whole wheat flour & white flour dough, roughly 2/3 to 1/3, with yeast, water & a very modest amount of canola oil. That’s it. It’s in the 90’s outside today and not much cooler in the kitchen, so that dough rose fast!
Toppings: a dash of olive oil, a few small pieces of sliced, sharp cheddar cheese, fresh chopped tomatoes, thin sliced red onion, halved black olives, fresh Basil, diced jalapenos, and salt-free Chili powder. The only salt is whatever salt is in the cheese but it’s not needed.
The key when making a pizza with wet ingredients like chopped tomatoes, is to bake the crust with the olive oil on it for about 5 minutes before adding the vegetables. This forms a “base” so that the moisture doesn’t penetrate the crust & make it soggy. You just have to remember not to bake it the full amount of time after adding toppings (about 10 minutes).
Was it good? OH-MY-GOD.