(Archived from Nuts & Sprinkles)
Making pizza at home from scratch is one of the easiest and most convenient recipes. Both in time & ease of following the recipe as well as throwing in leftover meat and vegetables as toppings. This is a great way of sprucing up leftovers so you don’t feel bored of eating the same food for days.
I had leftover chicken (a funky mix of roast chicken and spices/sauces that the hubbs concocted) and spinach sauteed with garlic begging me to try them on something new. So, I yanked out my pizza recipe! The reason why I love this recipe is the fact that the pizza base is a no yeast recipe, so there’s no waiting for the dough to rise etc. You can finish everything in one go from prep to finish.
This is the second time I tried this and it definitely improved in quality from the first time. But, I believe that’s because of the tomato sauce that I put together this time. I usually just throw in whatever I feel like when I’m cooking without a recipe. This time I wrote the recipe down immediately since it did complement the pizza really well. The only note/change I’d make to the recipe is baking the pizza base alone for 5-7 minutes before adding the toppings and sending it back into the oven. It’s a fun recipe, so any experiment goes! Bon Appétit!
Ingredients & directions:
For the base/crust -
- 1½ cups plain/all purpose flour
- 2 teaspoons of baking powder
- ½ tsp salt
- 2 tablespoons of olive oil
- ½ cup of water
Preheat oven to 450F.
Put the flour, baking powder and salt in a bowl. Make a well in the centre and pour in the olive oil and water. Combine well until the mixture comes together in a slightly sticky dough. Now turn the dough onto a floured surface. Knead for a minute or two, then roll out onto a pizza peel.
With a traditional dough, you can shape and stretch the crust with your hands but a no yeast pizza dough tends to be a little less elastic so you will probably find that a rolling pin comes in useful here.
Top the pizza with your usual sauce and toppings and bake at 450F/220C, preferably on a pizza stone, for about 10 minutes. A thicker crust may need a few minutes more.
For the Pizza sauce -
- 3 medium tomatoes, pureed
- ¼ tsp salt
- 1 tsp parsley or any dried herb of choice
- 1/3 tsp cayenne pepper
- ¼ tsp garlic powder
Heat pan on medium-high flame and pour the tomato puree in. Add all the other ingredients and let it cook for 10-15 minutes, till the tomatoes are cooked. You can add chicken stock/broth if the liquid dries up quickly.
For my toppings, I first slathered the pizza sauce on the base, followed by the chicken, spinach, onion slices and Mozzarella and Cheddar cheese.