Today the girls and I decided to make some pizza from scratch!
The recipe is quite simple and the toppings can be anything really.
Our pizza was a half-and-half: one half potato-onion, and the other half was tomato-onion-sausage-cheese.
- 3 1/2 C flour
- 1 tsp salt
- 2 1/4 tbsp yeast
- 1/2 C warm water
- 1 tbsp sugar
- 3 tbsp vegetable oil
- 3/4 C warm water
- In a small bowl, add yeast to 1/2 C warm water and sugar. Let rest for 10 minutes, until yeast is activated.
- In a large mixing bowl, sift together flour and salt. Make a well in the center.
- Add yeast mixture and oil to the flour. Add remaining water, 1/4 C at a time until the dough starts to come together. If dough becomes too sticky or soft, add more flour.
- Take dough out of bowl and knead for approximately 10 minutes.
- Let dough rest in an oiled bowl for approximately 1 hour until it doubles in size.
- After 1 hour, punch dough down, and spread out into a pan (I used a jelly roll pan) lined with parchment paper.
Potato Pizza Side
- 3 medium onions, sliced
- salt, oregano, rosemary, thyme, black pepper
- 4 TBSP vegetable oil
- 3 medium potatoes, thinly sliced
It’s important to cook the onions first, since they contain a lot of water that can make the pizza too soggy later on.
- Heat 2 TBPS of the oil in a pan on medium-low and cook the onions until they are translucent. Add the salt, pepper and herbs as the onions cook. Set aside to cool. (You will use the onions on the sausage pizza too.)
- Toss the sliced potatoes with 2 TBPS vegetable oil and the same spices and herbs used for the onions.
- Spread the cooled onions on the entire pizza.
- Layer the potato slices over one another so that they cover half of the pizza.
Sausage Pizza Side
- 3 Italian sausages, casings removed
- 1/2 C tomato sauce
- 2 C shredded cheese
- seasoned onions
- With fingers, break up the sausage and spread pieces of it over the onions.
- Spoon the sauce over the sausage.
- Place the shredded cheese over the sausage half.
Bake the pizza on the bottom rack of a 450 F oven for 20 minutes.
The colour of the bottom of the pizza is a good indicator to its “doneness”; it should be golden.
Let the pizza rest for 5-10 minutes before slicing, or the toppings might slide off!
Now… which one first?