I-Made-It-Myself Pizza

I-Made-It-Myself Pizza
Photo: Andy Lyons
Prep Time:
20 mins
Stand Time:
10 mins
Bake Time:
20 mins
Total Time:
20 mins
Servings:
6

Ingredients

  • 2 cup white whole wheat flour or all-purpose flour

  • 1 pizza crust yeast* or quick-rise active dry yeast

  • 1 ½ teaspoon sugar

  • ¾ teaspoon salt

  • 1 cup warm water (120°F to 130°F)

  • 3 tablespoon vegetable oil or olive oil

  • ½ cup whole wheat flour

  • 1 cup Baby Tomato Ketchup or Creamy Garden Spread (see recipes below)

  • 1 cup toppers, such as chopped sweet pepper, chopped fresh spinach, thinly sliced tomatoes, sautéed onions sautéed zucchini, and or Mini Turkey Meatballs (see recipe center)

  • 1 cup shredded mozzarella cheese, 1/2 cup grated cheese, or 4 oz. fresh mozzarella cheese, sliced

Baby Tomato Ketchup

  • 3 cup grape tomatoes

  • ¼ cup finely chopped onion

  • 1 tablespoon cider vinegar

  • 2 teaspoon packed brown sugar

  • 1 teaspoon grated fresh ginger

Creamy Garden Spread

  • 2 ounce plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below)

  • ¾ cup shredded carrot

  • 1 teaspoon finely shredded lemon peel

  • 1 tablespoon snipped fresh flat-leaf (Italian) parsley

  • ¼ cup crumbled feta cheese

  • ¼ teaspoon salt

Directions

  1. In large mixing bowl combine 1 1/4 cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, then stir vigorously for 1 minute. Stir in whole wheat flour and 1/2 cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes. Preheat oven to 425°F.

  3. Press or roll out dough to form 3 oval pizza crusts (about 12x6-inches). Grease two large baking sheets. Transfer dough to baking sheets. Prick crusts with the tines of a fork. Bake crusts 8 minutes or until light brown.

  4. Spread baked crust with sauce. Add Toppers and Cheese. Bake for 12 to 14 minutes more or until bubbly.

Baby Tomato Ketchup

  1. Preheat oven to 400°F. Place tomatoes, onion, vinegar, brown sugar, and ginger in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth. Makes 1 1/4 cups ketchup.

Creamy Garden Spread

  1. In a small bowl combine yogurt, carrot, lemon peel, parsley, feta cheese, if using and salt. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving. Use this as a pizza topper, sandwich spread, or a veggie dip.

Teaching Notes:

If you like, divide this dough in six portions for small individual-size pizzas, and let kids join in the fun and shape their own crusts. A lightly floured surface and floured fingers help to control the shape of the dough. Take care, though, too much flour can make the crust dry. Bake the individual-size pizzas as directed above.

*

Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking isle.

Teaching Notes:

Roasting the tomatoes brings out their natural sweetness in this homemade ketchup, which is lower in sodium and sugar than purchased ketchup. If you don't have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.

Yogurt Cheese:

Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.