Homemade Pizza

On our second try with homemade pizza, we did better than the first. It will still need some tweaking, but all in all, I would eat this meal again.

Ingredients:
Store Brand Pizza Dough (the kind where you just add hot water)
For the Margherita half
Olive Oil
Fresh Whole Milk Mozzarella (we found one you can unroll! How awesome is that?)
Roma Tomatoes (I used two)
Basil (I took a sprig from the garden)
For the regular pizza half
Small Wedge of cheddar cheese (I used a Baby Bel that needed to be eaten)
Onion
Green Pepper
Pasta Sauce (I used the Bertolli Tomato & Basil)
The rest of the Whole Milk Mozzarella

Directions:
Mix the pizza dough as directed. Using floured hands push dough out onto a lightly greased (I used olive oil for this) pan. I then filled in all the holes and tried to even it out. For the Margherita half, I brushed the dough with the rest of the olive oil. On the regular half, I brushed the dough with the pizza sauce. Then add 2/3 of the mozzarella, enough to cover most of the crust. Put in the oven (at the pizza dough packaged directions). The key here is to keep an eye on it. All the cheese was melted at about 15 minutes for me. I then added the toppings (except the basil) and covered with the left over cheese and baked until the cheese was all melted. Once I took it out of the oven, I added the basil and let it cool.

My Opinion:
In the future, I would add some spices to the crust. At least garlic and oregano. I would also bake the crust alone, plain, until lightly browned before adding the toppings. It was a little chewier than I like this time. Additionally, I would reserve a little more cheese to help the toppings stay in place.

Advertisements

2 thoughts on “Homemade Pizza

  1. Fantastic Aurora! I love making homemade pizza. Ours tend to be a bit more traditional with toppings, but that’s because I’m old school like that.

    A suggestion for the dough. I like to use frozen bread dough. Just set it out to thaw in the morning, and by the time you’re ready to cook it, it’s ready to go. I also use olive oil; I find it adds a cripness to the crust that would otherwise not be there.

Leave a Reply