Another yummy from scratch vegetarian recipe from Nikela Volunteer Colleen.
This pizza may look like it has too much sauce, but really, the cheese and sauce are in ‘perfect proportion’. The cheese and any toppings are put underneath the sauce so that they don’t burn while the pizza is cooking. This pizza is very easy to make, however the dough has to rise for a bit first. When making the dough, add the water only a little bit at a time, so that it doesn’t get too watery. You can add more flavor to the dough by adding some herbs (e.g. rosemary) prior to letting it rise.
The only part of my pizza that has a recipe is the dough; I just estimate the amounts of toppings, sauce and cheese, but you can’t really go wrong. I prefer to use plain tomato sauce (tomato passata), not the kind with chunks of veggies in it. This pizza can be personalized by adding toppings (I really like pineapple and corn), or changing the sauce to cheese ratio. Either fresh or low moisture mozzarella can be used as the cheese, they both taste great. This pizza is delicious, simple, and definitely Italian!
Pizza Dough Recipe
4 cups flour
1 heaping teaspoon sugar
2 generous teaspoons quick-rise yeast (one packet)
2 cups lukewarm water
Mix the dry ingredients, then add most of the water and see how the dough consistency is. It should be doughy not slimy, however if it is too slimy, add a bit more flour later, while rolling out the dough into the pizza pan.
Let the dough rise for at least an hour, then spread into a pizza pan, add toppings/cheese/sauce and bake at 475 for 15 – 20 minutes.
Be sure to preheat the oven before, because it needs to be super hot. A pizza stone can be very useful!
Contributed by Nikela Volunteer Colleen George