I told myself the next time I made a pizza I would make the crust myself. I've never worked with yeast before, but it was really pretty easy. There are many variations of a basic pizza crust, so I decided to go with one of the many dough recipes from from my favorite blog, A Year in the Kitchen.
Usually when make our pizzas, we tend to use toppings such as artichoke hearts, banana peppers, sun dried tomatoes and/or whatever fresh veggies we have on hand. But on the rare occasions we order out from our favorite NY style pizza shop, we prefer to keep it simple. Sage's favorite is sausage and mushroom. I don't like pork sausage so we only have it put on half. Since he is an all around great guy and an amazing husband and father, I decided that this week I am going to cook meals that are favorites of his.
For this pizza I planned on using an Italian-style chicken sausage, but the store was out, so I used a sundried tomato which was awesome! I chose to add bell peppers because I love how they go with sausage, and for the sauce I tried something new. Typically we use a few spoonfuls of jarred pasta sauce and then it goes to the back of the fridge. I make my own sauces for pasta, so I rarely get around to using any more of it. Unfortunately I've tossed out countless nearly-full jars of sauce. On the same blog, I read a tip about using tomato paste instead. I love tomato paste and never have a problem using it up in time. Sage looked at me like I was crazy when he saw me spreading it on, but he admitted afterwards he loved what it brought to the pizza (a richer tomato flavor and a tanginess.) But he also thought I was silly for making homemade pizza dough- and he loved that too!
1/2 recipe of pizza dough (or premade crust)
about 3 tbsp tomato paste
1/2 red pepper, sliced
2 chicken sausages, sliced (I used sundried tomato)
2/3 cup part-skim mozzarella, divided
1/2 cup sliced mushrooms
1 tsp Italian Seasoning, Pizza Seasoning or your own blend of spices (I used 1/4 tsp each of fennel seeds, crushed red pepper, garlic powder and oregano)
Whole-Wheat pizza dough (from A Year in the Kitchen)
1 packet active dry yeast
1 tbsp. organic brown sugar (or honey)
1 cup warm water
1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour
1. Add water, yeast and sugar to a stand mixer's bowl bowl. Let it sit for 10 minutes, yeast will bubble. Turn mixer on low, using the dough hook and add in the flours. If the dough is too sticky, add another 1/4 c. all purpose flour. Let it knead for 5 minutes.
2. Cover with a damp towel and let it sit for 1 hour. Punch down, cover, and proof for another 30 minutes.
3. Divide in half, wrap half the dough and refrigerate.
To prepare pizza:
1. Preheat oven to 425, preheating pan as well.
2. Either roll out or using fingers, press gently into desired shape on a floured surface. Place on preheated inverted baking sheet. Bake for 5 minutes.
3. Meanwhile, heat skillet on medium. Spray with cooking spray and add peppers and sausage. Cook for 5 minutes, turning halfway through. Remove from heat.
4. Spread thin layer of tomato paste on parbaked crust. Top with 1/3 mozarella cheese. Layer peppers, sausage and mushoroms evenly. Add remaining cheese and spinkle with seasonings.
5. Bake for 10, or until crust is golden brown and crisp, and cheese is melted.
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