One Hour Pizza

Okay, so I admit that pizza isn’t exactly what comes to mind when you think of eating healthy.  It also doesn’t quite fit in with local farms or CSA shares, right?

Not exactly, but kind of…

I used CSA onions and garlic in the sauce, then topped the pizza with some CSA fresh parsley.  When the tomatoes start coming in, they’ll be great in the sauce or for toppings, as will fresh bell peppers!  Wilted kale, sauteed onions, fresh basil, sauteed fennel, and artichoke hearts are all items I’ve received in past CSA boxes that would work as pizza toppings.

Crust Ingredients:

  • 3 cups flour
  • 1 pack (2.25 teaspoons) active dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water (110 F)

Sauce Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves diced garlic
  • 1/2 small onion
  • 1 can tomatoes, drained
  • 1/2 teaspoon EACH basil, oregano, thyme, parsley, sugar
  • salt & pepper to taste

What I Did:

  • Mix the dry ingredients for the crust well, then add the warm water and mix until you are able to handle the dough easily.  Here’s where having a stand mixer comes in handy:  I put in the dough hook and let it knead for about 10 minutes.  No need to do this, it will just turn out better if you do.  If you don’t have an awesome stand mixer like mine, pick up your dough, grease the mixing bowl, put the dough back in, and cover it.
  • While dough is kneading/sitting, dice onions and saute them with the olive oil in a medium/large skillet over medium heat.  Add the garlic about half way through.
  • Put your drained canned tomatoes into a food processor or blender, add the spices, then the onion & garlic.  Blend & put back in the skillet over low heat.
  • Preheat your oven to 375 F.
  • Now clean up your mess and prepare your other toppings.  I used some grated fresh mozzarella, all natural Canadian Bacon, parmesan cheese, and fresh parsley.
  • Spread out your pizza dough over a pizza pan or large air bake cookie sheet.  This is fun!  I even did that two-fists-in-the-dough thing for a few seconds before I figured I shouldn’t press my luck.  Dropping dough = bad.
  • Top with sauce & your toppings of choice.
  • Bake for about 20-25 minutes.

If you do all this efficiently, it should only take you about an hour.  If you have the time, set aside an extra hour to knead your dough (10-12 minutes) and allow it to rise, meanwhile allowing your sauce to simmer.  I didn’t have extra time.  I was hungry.

For only spending one hour on this, it turned out AMAZING!

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