I follow one pizza dough recipe for all kinds of pizzas. This is Tyler Florence’s pizza dough recipe posted on Food Network website.
Note: Instead of 3 cups of all purpose flour, I take 1 cup of whole wheat flour + 2 cups of all purpose flour. If you don’t have time to ferment your pizza dough, just bring store bought one. I like to make mine, so that I can control the ingredients used in the pizza base.
Authentically pizza has three elements: Pizza base, sauce, and the toppings.
I prepare three kinds of pizzas. 1. Regular marinara sauce, 2. Basil pesto, and 3. no sauce at all.
1. Regular Marinara Sauce
Ingredients: 1 Canned Crushed Tomatoes, 2 tablespoon of Olive oil, 1 clove of garlic, 1 small onion, herbs such as basil, oregano, and parsley, salt and pepper.
Directions: Take a pan, add olive oil, onions, garlic, a pinch of salt and saute the onions till they soften. Don’t burn them up. Add canned tomatoes (pureed/crushed), herbs, and salt and pepper according to taste. This is the simplest version of marinara sauce.
2. Basil pesto:
Use store bought or make yours at home. I bring store bought from the grocery’s olive bar.
3 cloves of garlic
2 cups of fresh basil leaves
3 tablespoons pine nuts (or walnuts)
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese (grated)
Salt and black pepper
Directions: Put all the ingredients in a mixture except olive oil. I use my food processor for this sauce, because you need to pour olive oil while grinding it. Food processor’s feeding tube helps you do that without any mess.
3. No Sauce Pizza.
This is a good option, if you don’t have time to make your sauce at home. Its a quick fix meal especially for your weekdays. I use all the toppings I can for this pizza. The key is take your pizza base, add mozzarella cheese or any melting cheese before adding your toppings. This will provide an opportunity for your veggies to get roasted in the oven and the cheese will act as your sauce. For this pizza marinate your veggies with olive oil, garlic powder, pepper flakes, salt, and crushed black pepper.
Toppings: I use almost anything and everything available in my kitchen cabinat. Like: Mushrooms, bell peppers, tomatoes, onions, broccoli, garlic scapes, marinated artichokes, olives, pineapple, roasted eggplants, jalapenos, zucchinis, parmigiano-reggiano cheese. If any of your family member doesn’t like any one veggie this is the opportunity for you to slide in the veggie below the cheese. Who in the world can reject any delicious pizza right? Try it at home.
I usually take 2 hours to prepare any pizza. Infact, I get time to go to gym in between fermenting and baking my pizza. You don’t have to skip your regular workouts. Shred calories to add have one more slice of pizza. Convenient and easy!! Isn’t? 🙂