Here is the first recipe post for my October Unprocessed challenge.
For the dough:
1 packet active dry yeast
3/4 c warm water
1 Tbsp sugar
1/8 c olive oil, plus more for greasing the baking sheet
1 tsp salt
1 c white flour, plus extra for rolling out the dough
1 c wheat flour
Preheat oven to the lowest temperature possible, and then turn it off. Pour the warm water into a bowl and sprinkle the packet of yeast on top. Let stand for 5 minutes, until it becomes foamy. Mix in sugar, oil, and salt. Add flour and mix until a sticky dough forms. Oil a glass bowl, place dough ball inside. Let the dough rise for an hour in the oven, until it doubles in size. Oil the cookie sheet and sprinkle corn meal on top.
I will throw this dough together right when I get home in the evening, and let the dough rise while I do other evening things (unpack my backpack, answer emails, relax, etc.). Sometimes I double this, and then freeze half in a plastic bag after letting it rise.
When the dough has risen, knead it once or twice in the oiled bowl. Then transfer to a floured surface and roll it out (using a rolling pin, or other cylindrical implement) to the size of the cookie sheet. Place on cookie sheet and roll the crust. Then add toppings.
For the toppings:
Pizza sauce (or leftover pasta sauce)
oregano or italian spice mix
collard greens, bell peppers, broccoli, and mushrooms, cut into small pieces (or whatever toppings you prefer)
turkey sausage, pre-cooked and crumbled (if you aren’t using meat sauce)
Pour the tomato sauce on the crust, spread with a spoon. Sprinkle on spices. Remove the stems from the collard greens and shred or cut them finely. Steam or stir-fry other veggies till they are about halfway cooked, drain. Sprinkle all toppings on top of the sauce. Add cheese over toppings. Bake at 425 F for 15-20 minutes, or until cheese browns and crust gets crispy.
Let cool and enjoy with some cider or other appropriate fall drink!
I’ll end up eating a third to a half of the pizza (if I’m extra hungry). The rest I cut into squares, refrigerate, and eat for lunch the next day. And hopefully the day after that.