I think I make this perfect pizza once a week or so. The crust has yet to fail me, so I thought I should share! I recently stopped buying pepperoni and usually top our pizzas with any and all vegetables we happen to have in the fridge. Feel free to customize this to your family’s preferences for veggies or add some meat. Some of my favorite pizza flavors are:
- BBQ chicken with cheddar cheese
- Pesto with fresh tomatoes and feta
- Pineapple, olives, mushrooms, zucchini, and sausage (a Hawaiian favorite)
- Butternut squash and kale with gouda cheese
It’s fun to buy a bunch of veggies and experiment with them to find your favorite flavors combined. I usually cook up onions and peppers before topping the pizza with them, to enhance their flavor and reduce their water content to prevent sogginess. Hope you enjoy this as much as we do!
Crust that turns out perfectly, every time!
- 2 1/4 tsp quick rise active yeast
- 1 tsp salt
- 1 tbsp sugar
- 2/3 cup warm water
- 1/4 cup canola or olive oil
- 2 cups flour
- 1/2 cup pizza or pasta sauce
- 1 1/2 cups mozzarella cheese, shredded
- 2 tsp olive oil
- 1/2 red pepper, chopped
- 1/2 onion, chopped
- 1/2 cup jarred artichokes, drained
- 1 cup spinach, chopped
Preheat oven to 400F. In the bowl of a stand mixer or a Ninja food processor, add yeast, salt, sugar, water, oil, and flour and mix until dough forms. Place dough on greased cookie sheet and press into a flattened round.
Top with pizza sauce and cheese, leaving a crust around the edges. Meanwhile, heat oil in a skillet over medium-high heat; add pepper and onion until browned and remove from heat. Sprinkle pepper and onion pieces on top of cheese. Top with artichokes and spinach. Bake for 15-20 minutes or until golden brown. Let cool slightly before cutting and serving. Enjoy!