When I was diagnosed with a food allergy to tomatoes, I thought my life would never include pizza again. It was a sad day in the jennirific world, but luckily it was a short lived break up. Discovering a wide variety of ways to concoct alternative pizza creations impossible to eat from a box put Pizza Night right back in the weekly rotation!
To get the Jennirific Pizza Party rolling, let’s start with the all important crust. This dough acts as a vehicle to the flavors of the toppings; great dough equals a great slice. If you are super cool and have a stand mixer, please utilize it and know the whole time that I am green with envy 😉
- 1 Tbsp Dry Active Yeast
- 1 Tsp Sugar
- 1 Cup Warm Water
- 3 Cup Flour
- 1 Tsp Salt
- 2 Tsp Olive Oil
Pizza Dough? Check! Grab a cookie sheet, pizza pan, or any large flat pan you’ve got handy and gently stretch the dough until you achieve the thinness desired. Try not to go super thin, or cheese and toppings may not be able to fully melt before the crust is ready.
Now we’re ready to unleash creativity and make some delicious pizza not available on the menu at the local pizza joint or in the grocery store. Black and Bleu (steak, onion, bleu cheese), Vegetable Primavera, and Spinanch Nut with goat cheese; the combinations are endless.
I just adore grilled pizza, but if you are using an oven preheat it to at least 425°. Cook crust about 5 mins, then remove from oven and spread toppings. Cook 15 mins or until bubbly and golden.
Heat your grill to roughly 250° Using a delicate hand, place your stretched dough on the grill surface.
Cook 1st side until firm rotating if necessary to ensure even cooking, maybe 5 minutes depending on your grill and temperature.
Remove dough and add sauce, toppings of choice, and cheese to grill marked side.
Return to grill and finish cooking until bottom is crisp and cheese is melted. Enjoy!
No fancy equipment, no worries. check out painless pizza making at smitten kitchen and be happy 🙂