Tag Archives: homemade pizza

Summer Pizza

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.

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Mini pizzas

I make pizza for myself just about very week. I posted “Grandma’s pizza”, a new deep-dish one I tried, about two weeks ago. That was from a recipe but I was experimenting when I decided to try making these mni pizzas.

I make my own dough with a mix of whole wheat and white flours (slightly more whole wheat) and it is SO GOOD if I may say so. Maybe sometime I’ll try to post instructions but the thing is, I’ve made hundreds – no hyperbole – of pizza doughs and some of what I do might be lost in writing. But we’ll see! I sure wish there was a magic way to give you a sample to eat through the internet.

Anyway… I made my dough (you could buy dough if you don’t want to make it) and after it had risen I divided it into 6 portions on a cookie sheet. Note the spankin’  new, shiny, baking sheet; the other week I treated myself to this “Master Chef” brand sheet ($6 from Ross). So far I like it.

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Using my fingers I spread each one out thinly.

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Usually if I open a 28oz can of crushed tomatoes for something, in this case a big pot of beans, vegetables, and rice I made earlier in the week, I leave a little behind for a pizza. I never buy pizza sauce from the store; it’s too full of junk including salt and sugar. I prefer the flavor of straight tomatoes (ALSO I don’t get super thirsty since my pizza doesn’t have all that dehydrating salt the way restaurant and takeout pizza does).

To the doughs I added a bit of canned crushed tomatoes, a tiny bit more than one square slice of mozzarella cheese divided among the circles, (I add cheese conservatively and not that I’ve ever been to Italy but I understand they go easy on it there too) ,  a lot of dried Basil, and drizzles of olive oil.

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I baked them around 12 minutes at around (the oven gauge doesn’t work right) 425°.

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SO GOOD!!! Two of these & a bowl of soup or a big salad, you got a meal

 

NOTE: I’ve been posting a lot this past week because I’ve had unfettered internet access – in case you wondered. I’ve very much enjoyed it but this pace won’t last – in case you wondered again.

“Grandma’s Pizza”

This has nothing to do with my grandma whatsoever. I saw this recipe in a bread-making book and the author allowed that she didn’t know why it had that name either. At the moment I don’t care enough to investigate (have at it if the spirit moves you.

I make pizza weekly. This was a switch up. It’s a deep dish in a 9×13 pan. It was delicious! I refrigerated half and froze half in portions. I make my own crust (this was half whole wheat and half white flour) but if that’s not for you the same idea might work by using two store-bought dough crusts combined (the ones sold in balls or tubes).

I put my dough in the pan, added 3/4 cup Furmano’s Chunky Crushed Tomatoes, a conservative amount of sliced Mozzarella, a generous helping of dried Basil, and a splash of olive oil. If you try this and freeze some as I did, I suggest using a toaster oven for re-heating; microwaves make pizza mushy and you lose that wonderful crispness.

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Raw dough

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After baking (375 degrees for about 30 minutes till golden brown)

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Pizza post

I wanted to take photos of my food for a long time. Now I can. In part I just like to look at photos of food (so much the better if I might actually get to have it), but also pictures remind me of what I cook and inspire me to make dishes again in a way written recipes alone do not. Healthy, delicious pizza is a staple very week. I make the crusts from whole wheat and white flour combined with a small amount of canola oil. The whole wheat makes it healthier and more filling. I always add a drizzle of olive oil on top. The toppings shown are meatless since I’m a mostly-vegetarian (I don’t miss it on my pizzas at all). Here’s a few samples.

Crushed tomatoes, mozzarella, grated Parmesan/Romano, olive oil and fresh oregano.

Crushed tomatoes, mozzarella, grated Parmesan/Romano, olive oil and fresh oregano.


Whole wheat pastry flour crust, diced tomatoes, black olives, onion, and just a bit of mozzarella.

Whole wheat pastry flour crust, diced tomatoes, black olives, onion, and just a bit of mozzarella.


Mushrooms, canned spinach, black olives, capers, mozzarella, olive oil

Mushrooms, canned spinach, black olives, capers, mozzarella, olive oil


Chopped clams, onion, mozzarella, grated Parmesan/Romano, olive oil, oregano

Chopped clams, onion, mozzarella, grated Parmesan/Romano, olive oil, oregano


Diced tomatoes, mozzarella, diced jalapenos, olive oil, chili powder

Diced tomatoes, mozzarella, diced jalapenos, olive oil, chili powder


Fresh spinach, onion, garlic, mozzarella, fresh oregano, olive oil

Fresh spinach, onion, garlic, mozzarella, fresh oregano, olive oil


Red onion, black olives, mozzarella, olive oil, oregano and a smidge of hot pepper flakes

Red onion, black olives, mozzarella, olive oil, oregano and a smidge of hot pepper flakes


Petite diced tomatoes, onion, black olives, 4-cheese mix (Cheddar, Monterey Jack, Asadero, Queso Quesadilla), fresh oregano, chili powder, olive oil.

Petite diced tomatoes, onion, black olives, 4-cheese mix(Cheddar, Monterey Jack, Asadero, Queso Quesadilla), fresh oregano, chili powder, olive oil.