Our Favourite Homemade Pizza {Two Ways}

Today Miss G and I made one of our favourite weekend dinners… Homemade pizza.  Though I do find it takes a little advanced planning to make pizza from scratch, making the dough just after breakfast and letting it sit on the counter all day until we’re ready to make dinner in the evening is easy enough for us.  Plus, this recipe makes two BIG thin-crust pizzas, which allows for a few (or at least a couple) of good meals {even when your husband scarfs down 12 pieces in one sitting… hi babe! ☺}

IMG 9925Here are the ingredients for our go to dough, adapted from the lovely Pioneer Woman’s recipe…  Wholewheat flour, dry active yeast, table salt, olive oil, and warm water.

IMG 9926First, sprinkle the yeast over the warm water and set it aside.

IMG 9928Next, add the flour…

IMG 9929And the salt to the bowl of your electric mixer. (This could be done by hand too, of course.)

IMG 9930Put the paddle attachment on your machine…

IMG 9931And give the dry ingredients a quick mix.

IMG 9933Next, measure out the olive oil…

IMG 9934And slowly pour it into the bowl while mixing.

IMG 9938Next, give the yeast and water a quick stir…

IMG 9939And with the mixer on, slowly add the yeast water to the flour/salt/oil mixture.  Mix on low until the dough starts to come together in a sticky mass.

IMG 9945Prepare a separate large mixing bowl by drizzling it with olive oil.

IMG 9946Use your hands to pull the edges of the dough downwards and shape it into a ball.  Place your dough in the bowl and gently toss it to coat it in olive oil.

IMG 9947Now cover your bowl tightly with plastic wrap.  It can be put in the fridge and stored for 3 or 4 days, or it can be used later on in the day. If we’re making pizza the same night, we just leave ours on the counter. 

IMG 9949Now, for my favourite… A very simple roasted veggie pizza.  Chop up a bunch of vegetables of your choice (these are my favourites), drizzle them with a little bit of olive oil, and put them in a 400 oven for about 10 minutes.

Pizza PrepWhile they roast, grate some cheese (we use fresh mozzarella or, like tonight, an all-natural extra sharp cheddar) and slice some fresh mushrooms.

IMG 9950Take your veggies out of the oven when they’re slightly soft and just beginning to turn golden in some spots.

IMG 9955With your toppings ready, it’s time to retrieve the dough you made earlier in the day.  By now, it should be well over double its original size and soft and spongy to the touch.

IMG 9957Prepare a baking pan by lining it with parchment paper and sprinkling on little cornmeal (this is completely optional, but it does add a nice texture).

IMG 9958Using 1/2 of the dough, press it down into a thin rectangular shape.  Don’t worry too much about holes – just patch them up as you go along.

IMG 9963For this pizza, we often use a fresh pesto sauce, which is really yummy.  Equally delicious, however, is just a drizzle of olive oil and a tiny sprinkle of sea salt.

IMG 9965Next, arrange the veggies on the dough {stuffing as many of the red peppers into your mouth as possible, if you’re like Gracen}.

IMG 9967Top with cheese (adding some feta into the mix is really good too!} and pop it into the oven.

IMG 9971Remove when the cheese is bubbly and the crust is golden brown and let cool for a few minutes.

IMG 9953Now onto the one Brad prefers… A BBQ chicken pizza. Tonight we used roasted chicken breasts cut into small chunks, raw diced orange pepper and sweet onion, and some white kernel corn (adding jalapeños is really tasty too).

IMG 9968Prepare your pan and dough the same way as before, then spread a thin layer of BBQ sauce onto the  uncooked crust (this is one of Miss G’s favourite jobs).

IMG 9969Add the toppings…

IMG 9970Cover with cheese…

IMG 9972And bake ’til golden.

Voila!  Dinner is done.  Serve on its own, or with a fresh salad.
Wholewheat Pizza 
  • 1 teaspoon of active dry yeast
  • 1 1/2 cups of warm water (not hot, but not lukewarm)
  • 4 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • 1/3 cup of olive oil
Sprinkle yeast over warm water.
Mix flour and salt together.  Add olive oil while mixing.   Give the yeast/water mixture a quick stir and add it to the mixture while stirring also.  The mixture will be sticky and wet, which is perfect.  
Prepare a separate mixing bowl by drizzling it with olive oil. Using your hands, shape the dough into a ball by gently working the edges downwards and underneath. Gently toss the dough in the bowl to coat in olive oil, then cover tightly with plastic wrap.  Store dough in fridge for up to 4 days, or leave on counter if using later in the day.  
When ready, prepare a baking sheet by lining it with parchment paper and sprinkling it with cornmeal.  Flatten the dough on the pan, top with sauce and toppings, and bake for 10 – 15 minutes in a 450 degree oven. Remove from oven when the cheese is bubbly and the crust is golden.  Cut into squares and serve.
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