Making Pizza

Gather 'round the TV and grab a piece of pizza.  Not a mantra the SimplyCooking® founders would normally endorse, except during a big national sporting event like the one that takes place today when the United States Men's Hockey Team faces Canada for Olympic gold.


Homemade pizza dough is easy to make and could be started just as the game begins.  Although the SimplyCooking® recipe for pizza dough calls for a two hour rise, I have made this dough many times letting it rise for 30 minutes or without allowing the dough to rise at all.  This produces a thinner, less bready pizza crust, but still quite good.  Recently I found  Fleischmann's offers yeast specifically formulated for making pizza dough.   No rise is required and a beautiful consistency of pizza crust results.  I will be using this from now on as my son declared it the best pizza crust I ever made.  He's the expert!

Homemade pizza  during the big game, that makes it a winning event no matter who wins the game.

basic pizza dough

2 1/2 cups all-purpose flour, or
          1 cup whole wheat and  1 1/2 cups all-purpose flour
1 pkg. active dry yeast
1 tsp. salt
2 Tbsp. olive oil
1 cup water, approximately

Using a food processor, combine flour, yeast and salt.  With motor running add olive oil.  Add water in a slow, steady stream; just enough until the dough pulls cleanly away from the bowl sides.  Allow dough to rest 5 minutes.  Pulse 30 times.  Place dough in a lightly oiled mixing bowl and cover with plastic wrap.  Allow to rise 2 hours.  (Optional)



artichoke hearts, sun-dried tomatoes and cheese pizza

1- 8 oz.  can tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
1 clove garlic, minced
1/2 cup sun-dried tomatoes
1 can artichoke hearts drained and squeezed dry
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 450° F.  Lightly oil a cookie sheet.  Punch down dough, and on a lightly floured surface roll out to fit pan.  Transfer to prepared pan and bake 5 minutes.  Remove from oven.

In a small bowl, combine tomato sauce with herbs and garlic.  Place sun-dried tomatoes in a small bowl and cover with hot water.  Soak for 5 minutes, drain and chop into bite-sized pieces.  Spread sauce evenly over pre-baked crust.  Tear the artichokes into pieces and distribute over the sauce along with the tomatoes.  Sprinkle with cheeses.  Bake 15 - 18 minutes, until the cheese is golden and bubbly.



caramelized onion and two cheese topping

1/4 cup olive oil
1 onion, peeled and thinly sliced
3 Tbsp. Balsamic vinegar
1/2 tsp. sugar

1 - 8oz. can tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
1 clove garlic, minced
2 cups shredded  mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 450° F.  Lightly oil a cookie sheet.  Punch down dough, and on a lightly floured surface roll out to fit pan.  Transfer to prepared pan and bake 5 minutes.  Remove from oven.

Warm olive oil in a medium size skillet. Add the onion slices, Balsamic vinegar and sugar. Slowly cook over medium-low heat for 15 to 20 minutes, until the onions are limp and extremely tender.  In a small bowl, combine tomato sauce with herbs and garlic.  Spread evening over pre-baked crust.  Distribute cooked onions evenly over the sauce. Sprinkle mozzarella cheese over onions and top with Parmesan cheese.  Bake 15 to 20 minutes or until cheese is bubbly and lightly browned.