Homemade pizza has kind of become a weekly tradition at our house… and by that I mean that our teen asks for it at least twice a week. This time however I wanted to try something different then the usual Pepperoni Pizza, that’s just getting boring. We make it from scratch each time, but it’s not as hard as you think as the pizza dough comes together in less then 10 minutes and doesn’t need to rise! That and the fact that it is the best crust I’ve come across makes it a quick, easy and tasty choice for dinner. Who needs over-priced, sub-par, delivery pizza when you can make this in less time then it would take for them to get to your doorstep?!
For the pizza pictured: we used 1 lightly seasoned chicken breast that had been sautéed and cubed along with a 14oz. can of artichoke hearts that we drained and flaked.
No-Rise Pizza Crust Recipe (makes one 14″ pizza):
- 1 (.25 oz) packet of active dry yeast
- 1 teaspoon white sugar
- 1 cup very warm water
- 2 cups white flour
- 1/2 cup wheat flour (for a more tender/softer crust, use all white flour)
- 1 teaspoon salt
- 2 tsp italian seasoning (optional)
- 2 tsp garlic powder (optional)
- Pre-heat oven to 450 degrees, have a pizza stone ready.
- Combine first 3 ingredients into a mixing bowl, swirl a few times to help the yeast distribute and dissolve, then set aside to “proof”.
- In another bowl combine the remaining ingredients and mix well. Wait 5 minutes then add it to the water and yeast bowl once the yeast as “domed”. If you don’t see a dome or your yeast puffing up a bit, wait a couple more minutes.
- Stir the flour and water together with a wooden spoon as best as you can then pour it onto a lightly floured surface. Don’t worry if it looks extremely dry, it will all come together in the next step.
- Knead the dough for about 1- 2 minutes, or until it feels smooth and slightly elastic. Set aside to rest for 5 minutes (it will get softer and “rise” in short time) and then roll it out, I actually do this right on the stone itself and go to the edges.
- Bake the crust PLAIN for 7 minutes, then remove the stone from the oven. The crust is now ready to be “dressed” with your favorite toppings. Put pizza back in the oven and cook until cheese is melted.
- TIP: If you are using a pizza stone and prefer a crisper bottom crust, slide the pizza off the stone for the last 5 minutes of baking.
White Pizza Sauce (enough for one 14″ pizza):
- 2 Tbls butter
- 2 garlic cloves, minced or pressed
- 2 Tbls white flour
- 2 Tbls fresh basil (I used dried as that’s what we had on hand)
- 3/4 cup milk
- 1/2 cup shredded Parmesan cheese
- salt and pepper to taste
- Melt butter in a sauce pot over medium heat, then add in the garlic. Allow that to cook for a minute then add in the flour and stir well; let that cook for a minute also.
- Slowly add in about half the milk and allow the mixture to heat up again and get thick, then add in the rest of the milk.
- At this point you should have a nice and thick white sauce for your pizza. If it seems too thick add in a little more milk, if it seems to thin continue to cook it for another minute or so.
- Add in the basil, shredded cheese and salt and pepper to taste. It is now ready to be spread on the pizza.