Tuesday, February 8, 2011
Friday evening I stopped off at the grocery store after work and found myself aimlessly wandering around trying to decide what to have for dinner. I kept going back and forth and all the while had my blog on my mind. I kept asking, “what could I make that would be appealing to the eye for the blog?” and “what would be perfect for Friday night?” I came across these amazing looking bell peppers and thought “I love peppers on Pizza” and then “who doesn’t love homemade pizza?” Bingo!
So Paul and I spent the evening in the kitchen. It’s such a great place to share and I thoroughly loved getting to kick off my weekend with two of my loves: cooking & Paul! I took a quick and easy dough recipe from my Better Homes & Gardens Cookbook while Paul took to the cutting board. This recipe was super quick and easy but produced a wonderful thin and crispy crust, just the way I love it!
We paired our pizza with one of our favorite bottles of Merlot, Robert Mondavi Private Selections, and the combination summed up a pretty perfect Friday nigh!t
- 2 1/2 cups all-purpose flour
- 1 package dry active yeast
- 1/2 tsp. salt
- 1 cup warm water
- 2 Tbs. oil
- Olive oil and Parmesan cheese for seasoning crust (optional)
- pizza sauce
- your choice of toppings (we chose feta cheese, black olives, red and green bell peppers, yellow onion, oregano (Paul gets the credit for the oregano!), pepperoni, crushed red pepper flake and mozzarella cheese)
Combine 1 1/4 cup flour, yeast and salt in bowl of a stand mixer; add water and oil.
Beat on low speed for 30 seconds then on high speed for 3 minutes.
Using a wooden spoon, incorporate as much of the additional flour as possible.
Turn dough out onto a floured surface and knead, adding more flour as needed, until a moderately stiff dough forms. The dough will be smooth and elastic. (This will take 7-8 minutes.)
Divide dough in half, cover with a dry cloth and let rise 10 minutes.
Heat oven to 425 degrees.
Grease or spray two 12-inch pizza pans or cookie sheets.
Roll and/or spread dough out to desired thickness; slightly build up edges and then prick the dough liberally with a fork.
Lightly brush the crusts with olive oil and sprinkle with Parmesan cheese (optional).
Bake for approximately 10 minutes or until the crust is lightly browned.
Spread sauce and desired toppings on the crust and bake until heated through and cheese is melted and bubbly.
Adapted from Better Homes & Gardens New Cookbook