Tag Archives: pizza

Zucchini Pizza

Apparently pizza is now my go to dish for when I have friends over. Homemade pizza is impressive but easy to make, can be topped with whatever you feel like, and only takes 10 minutes in the oven. If I’m feeling ambitious, I set out a bunch of sauces, cheeses, and toppings, and it becomes a make your own pizza fest. This weekend, we kept it simple and topped it with the last of last year’s marinara, local mozzarella, oregano from my garden, and thinly sliced zucchini from the farm. I was surprised by how much I liked the zucchini, it didn’t get mushy and instead added a bit of crunch and a really fresh flavor. This crust recipe is adapted from my boyfriend, Mark Bittman, and resembles the crust from an upscale pizzeria. It makes 2 pizzas and serves 4 to 6 officially, though with 4 people I only had 1 slice leftover.
Basic Pizza Dough

  • 3 cups all purpose or bread flour
  • 1 1/2 tsp yeast
  • 2 tsp salt
  • 2 tbsp vegetable oil
  • 1 cup warm water
  • additional vegetable oil or cornmeal
  • additional flour

Mix first four ingredients. Stir in water until a slightly stick ball forms. (This would be a great place to use a mixer or food processor) Set in a lightly greased bowl and cover with a kitchen towel. Allow to rest until doubled in size, ~1 to 2 hours. Divide dough into 2 even parts, flatten into discs, put on wooden cutting board sprinkled with flour and cover with the kitchen towel. Allow to rest for ~20 minutes, and preheat the oven to 500 F. If using a pizza stone, sprinkle with cornmeal, if using a cookie sheet sprinkle with cornmeal or coat with oil (I like the cornmeal better). Roll out one crust at a time, using more flour if needed to prevent sticking. Transfer the first crust, top as desired, then bake for 10 minutes.

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The Staying In Experiment

One of my good friends and I have a biweekly night out. We pick up some magazines, go to a coffee shop, order ridiculous drinks, and sit there flipping through the magazines, comparing articles and catching up. We were pretty proud of ourselves for our under $10 apiece evening out. However, that does add up.

In the spirit of the New Year, where I’m trying to save more and she’s trying to eat healthier, I offered to host an evening in. I picked up a head of lettuce, then whisked up some vinagrette and made a homemade pizza with ingredients I already had on hand. My cost? $1.99. She went to our library, which has a used magazine section for $0.25 each. She picked up a few back issues for $1.00 and brought some fancy salad toppings she had sitting in her pantry. We ate a lovely pizza, flipped through magazines, ripping out articles we liked (diet plans for her, budget suggestions for me!) for a whopping total of $2.99. Next time, she’s offered to cook, and I’ll bring a cheesy¬† movie for us to mock.

As for the pizza, I have to share my crust recipe with you. I got it off Andrea Meyer’s blog years ago and it works consistently for me. Since last night was just 2 of us, I cut the recipe in half, making 1 thin crust. I then topped it with low sugar fig preserves, 1/4 cup of blue cheese, and half of an onion, cut into strips and caramelized.

Quick and Easy Whole Wheat Pizza Crust

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/8 tsp instant yeast OR 1/2 packet quick rise yeast
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 6 tbsp (1/4 cup plus 2 tbsp) HOT water
  • 1/2 tbsp olive or vegetable oil + more for coating
  • coarse cornmeal

Combine flours, yeast, salt & sugar. Mix in water and 1/2 tbsp oil to form a soft dough. If it’s too sticky, add a little more flour; too dry, a little more water. Knead for 3 to 5 minutes or process in food processor or mixer for 1 minutes. Turn out onto floured cutting board, coat with a little more oil, then cover in plastic wrap. Allow to rest for 10 to 20 minutes.

Preheat oven to 500 F. Roll out dough into 12 to 13 inch circle, or 9×13 rectangle (better for cookie sheet baking). Sprinkle cornmeal on pizza stone or cookie sheet, place dough on top, then add toppings.

Bake on lower rack for 10 to 15 minutes, or until crust is brown and cheese (if used) is bubbling.

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