Who doesn’t like pizza? By making it yourself, you not only can make a better and healthier version, but also save money by making a batch of dough and freezing some for later.
I love having the dough for this pizza crust in my freezer. It will thaw on the counter in about 4 hours but if you think ahead, take it out the night before and put it in the fridge. Then lightly flour a work surface, and roll out your thawed dough. Your ready to go!
My favorite pizza is my salad pizza recipe. I have been making this pizza for years and it is one of my husband’s favorites. Simply make the pizza dough, pre bake it, then add some shredded mozzarella. Back in the oven it goes until completely baked. Toss some arugula with a little lemon juice, good quality extra virgin olive oil, cherry or tear drop tomatoes and some fresh Parmesan and you have a terrific salad to put right on top of the pizza! An instant hit. Bon appetit!
My Favorite Pizza
Makes enough for 2 medium pizza crusts
- 2 1/4 teaspoons (1 package) dry active yeast
- 1 cup warm water (110 – 115 degrees – use a thermometer to check if you are unsure of the temperature)
- 1 teaspoon honey
- 3 cups of all purpose flour, plus a little more as needed for your work area
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Enough for one small to medium sized pizza
- 2 1/2 cups grated Mozzarella cheese
- 2 tablespoons extra virgin olive oil, approximately, for brushing on to the pizza crust
- cornmeal for dusting work area
- 4 cups of baby arugula
- zest of one lemon
- juice of one lemon
- 2 tablespoons extra virgin olive oil
- 1 cup of halved cherry or tear drop tomatoes
- 1/3 cup freshly grated Parmesan or Asiago cheese
- Grind of black pepper
To make the dough Place the water in a small bowl. Sprinkle yeast over the water along with the honey. Stir gently. Set aside for about 15 minutes. The mixture should get bubbly as it is “proofing.”
In the bowl of your food processor fitted with a steel blade, place the 3 cups of flour along with the salt.
Add the olive oil along with the yeast/water mixture. Pulse to combine. The dough should create a soft “ball”. If it seems sticky, simply add a little more flour.
Place on a work area lightly dusted with flour, Knead the dough for about 8 to 10 minutes or until smooth.
Place the dough in a bowl that has been lightly sprayed with food spray (such as PAM) or lightly coated with olive oil. Cover with plastic wrap and place in a warm area to rise. Let it rise until double in bulk, about 2 hours. Punch the dough down and divide into 2 balls. Place them in a zip lock bag and freeze, or, if using right away. place on a flour dusted work surface.
To bake the pizza and make the pizza salad
Preheat the oven to 425 degrees. If you have a pizza stone, you may prepare the pizza on it. If not, you can put it on a parchment lined cookie sheet pan.
Dust your work surface with cornmeal. Place one of the pizza rounds on the work area. Using a rolling pin, roll out the dough into a thin circle. Use the rolling pin to lift up the crust and place on either the pizza stone or the baking sheet (“roll” the dough around the rolling pin then unroll it onto the pan)
Brush the pizza crust with enough extra virgin olive oil to just cover. Bake in the preheated oven for 12 to15 minutes, or until the crust starts to bubble and get lightly browned. Remove from oven and sprinkle with the mozzarella cheese. Place back into the oven and bake until the cheese is browned, about another 12 to 15 minutes.
While the pizza is cooking, place the arugula in bowl. Place lemon zest, lemon juice, tomatoes, a couple of grinds of black pepper and the olive oil over the arugula. Put half of the Parmesan cheese over the arugula and toss to lightly combine.
Place the arugula salad on the finished pizza. Sprinkle remaining Parmesan cheese over the pizza and serve.