Wednesday, August 03, 2011

We Love Pizza!

Every week we make homeade pizza.  We don't venture outside the box much with toppings, but we've both found combinations we like and we don't seem to tire of them.

 my pizza
Caesar salad dressing as sauce and thinly sliced tomatoes roasted for a bit before adding chicken, fresh basil leaves, fresh mozzarella and a little grated romano.

David's pizza
Basic meat lovers... with extra, extra cheese.

In case you don't have a pizza crust recipe you like, here is the one we use...

Pizza Hut Pizza Dough

2 pkgs yeast
2 tsp sugar
2/3 c warm water
2 c cold water
2 Tbls sugar
1/4 tsp garlic powder
3 Tbls oil
1 scant Tbls salt
6 1/2 c flour
1/2 tsp oregano

Mix warm water, yeast and 2 tsp sugar. Let stand 5 minutes until bubbly. In another bowl, mix cold water, 2 Tbls sugar, garlic, oil, salt, oregano and 3 c flour; beat until smooth. Add yeast mixture and remaining flour. Mix until combined then knead until elastic. Divide into thirds. Press each third onto greased pan. Let rise 5-10 minutes then add sauce and bake at 400 for 10-15 minutes. Remove and add toppings, then bake until heated through and cheese is bubbly.

I usually cut the recipe in half and divide a bit unevenly, giving David the larger part. And it's usually more than enough for one meal. I keep thinking I'm going to make a full recipe and put half of the unbaked dough in the freezer.

Also, I recently ran across this fruit tart pizza recipe in the July 2011 edition of Real Simple.  I had a pie crust on hand so I gave it a try.  It was very easy and very yummy!

Nectarine Galette

1 refrigerated rolled piecrust
3 thinly sliced nectarines or peaches
3 tablespoons turbinado sugar
2 tablespoons unsalted butter, cut up

1.Heat oven to 375° F with the rack in the lowest position.
2.Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
3.Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.

Our version with peaches and blueberries- yum!

Do you make homeade pizza?  If so, what are your favorite toppings? 


  1. Yummy! this made me wish I had ingrediants to make this for lunch :) I love making pizza but bobby isnt crazy about anything homeade, wierd, but anyway...the kids and I enjoy it! i'll be giving yours a try

  2. We love to make pizza! :D It's a Friday or Saturday night special around here! Bryan's favorite is sausage, mushroom, canadian bacon & onions. My favorite is Pesto Chicken Bacon. :D

  3. This looks so may have just inspired me for dinner tonight! (c:

  4. I think it is so cool that you make your own pizzas every week! We get take-out pizza every couple of weeks but sometimes it can be quite hit or miss (not to mention expensive). I always thought making my own base would be difficult but this looks quite easy to follow! Can't wait to give it a try!

  5. Thanks for checking out my guest post at Aubrey's blog :-)

    I love, love, LOVE pizza! My mom used to make homemade pizza, so I learned how to make it from her. I've changed it up over the years - now I make a whole wheat crust that I found at Toppings are either chorizo, green & red peppers, onions, and homemade tomato sauce OR a Thai pizza with chicken, lots of veggies, and peanut sauce.

    BTW, the texture of the baked crust comes out different after the dough has been frozen. I actually prefer the texture over the freshly-made dough.


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