Hubby and I are all about traditions. That is why we made Thursday nights-Pizza night! I’ll admit it has taken a lot of trial and error (especially finding a good crust) but I think we finally have it down!
Last night we made our version of Pineapple and Pepperoni Pizza.
Here is what we did!
First- The Crust:
1 pkg active dry yeast (2 tsp.)
1 cup warm water
1 tsp white sugar
2 1/2 cups flour
2 Tbls. olive oil
1 tsp salt
Place water, yeast and sugar, into a medium bowl and let dissolve until creamy-(10 min) Since I’m using my Kitchen Aid anyway, I just used that bowl.
Stir in flour, olive oil and salt. Mix until well blended.
Grease another bowl with 1 Tablespoon of olive oil. Form dough into a ball and place in bowl. Cover with Saran wrap. ** Tip- I also cover with a thick towel to avoid drafts.) Place in a warm location. Let sit until double in size. (1 hour) ***If you don’t have time to raise the dough, that’s okay. The crust will just be a bit more denser.
While dough is rising- I cut up the toppings and preheat the oven to 425.
1 cup of pineapple-diced ( I use fresh)
1 cup of spinach (fresh again-this time I cut into strips)
1 cup of red onion (sliced thin)
Thinly sliced pepperoni (I buy this in my local groceries deli section)
You can use any sauce that you like, but if you have the time and want homemade- I recommend Giada’s Marina Sauce
. It’s amazing and you can make it ahead and refrigerate or freeze!
Lightly grease a pizza pan. Roll out dough-pinching the edges to hold in all the ‘yummy’ toppings! **Tip-I like my crust on the crispy side. So, I place the (crust only) in the oven for 8 min.
While the crust is baking, I shred up my cheeses. For this pizza I used:
1 1/2 cups mozzarella
1 cup provolone
Remove crust from oven and layer on the toppings! Bake for an additional 12-15 minutes.
Here is the Delicious result!
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