How have I not shared my pizza crust recipe before? Being the smashing good wife I strive to be, I make pizza once or twice a month. Just knowing the pizza is coming puts my husband in a smiling ear to ear, song singing, what can I do around the house to help- kind of husband. Hey, a mama has to have her ways to kick someone into gear every now and then. Good food always works.
This particular pizza is our summer fave, picture taken last summer. Crust from the recipe below; sauce from the garden (must blog); breaded eggplant, fresh tomato and roasted summer squash...all from the garden; with fresh mozzarella. Oh, it's delicious! But really, any way you top this crust would be yum.
Today, Pizza one will be topped with tomato sauce, shredded mozzarella, pineapple, turkey bacon, onions and peppers. Pizza two will be topped with artichoke pesto, shredded mozzarella and sun dried tomatoes.Who's coming for dinner?
Pizza Crust (no source, this is another Jackie original)
1 1/2 cup warm water with 1 packet of yeast and a tsp sugar dissolved in.
1 tsp salt
2 T olive oil
1 T garlic powder
1 1/2 cup whole wheat flour
2- 3 1/2 cups all purpose flour (depending on humidity)
Mix all, kneading in flour until there's a soft, but not sticky dough.
Let rise in warm place (I preheat oven to 170, then shut off, but leave light on).
Punch down. Divide in half. Oil and sprinkle cornmeal on pizza stones. Roll out to make two crusts. Immediately top with toppings and bake at 425 for 17ish minutes.