A post move funk, anti-cook, funk perhaps?  Lazy, maybe? Unmotivated, definitely.

Over the past few months JT, the one time contributor to the site and all around good guy, and I have had an ongoing discussion about a quick and easy bread recipe. After messing around with the recipe (well, changes here and there) I decided on this a quick and easy pizza crust.

Please note, you’ll need a pizza stone and parchment paper for this recipe.

For the crust you’ll need:

1 1/2 Cups Flour

1 Cup warm water

1 tsp yeast

1 tsp salt

1 tbsp olive oil

2 tsp marjoram

This is rather easy – mix you dries, add your oil and water, then add your marjoram and mix one again.

When fully mixed, you’ll have a very “wet” dough…and by “wet” I mean it will be very sticky and will not keep a shape or appear like normal bread or pizza dough (like the one seen here).

Cover it up and place it in the fridge for about 3 hours. Now it is time for the sauce.

Needed:

1 tbsp minced garlic

12 oz of crushed tomatoes

2 tbsp of tomato paste

2 tsp salt

4 tsp sugar

1 tsp oregano

So, add your crushed tomatoes and tomato paste to a small pot and heat over a medium flame. You’ll want to have the liquid from the crushed tomatoes to reduce by a 3rd to a half.  When this starts, add the remainder of the ingredients… and make sure to mix.

Cook for an additional 10 minutes.

Let’s fast forward and assume your dough is ready… At this point you’ll want to have your pizza stone in the oven.  Pre-heat that sucker up to 550 degrees.  Now take your parchment paper and brush it with olive oil, then spoon our your dough.

Use a spoon (oiled if the dough is sticky) to get size and shape you want it.

Here is the question you need to ask yourself at this point – do I want a crisp crust or more a moist crust as the baking process for each will be different.

If you want a crisp crust, when the oven is ready, slide the parchment paper onto your pizza stone and bake your crust until it begins to brown (usually about 5 mins or less at 550).  At this point, slide the rack out and put your sauce and toppings onto the pizza and cook for and additional 5 to 7 minutes.

Please remember to watch the pizza as it may quickly depending on the power of your oven…. just because it tells you it’s 550 degrees doesn’t mean that it was it really is in there.

I took the most crust approach for my pizza and added my sauce, toppings and placed it right into the oven for about 12 minutes.

Another thing of note – regardless of what crust type you would like, you will want to pre-cook your meat due to how short the pizza may be baking in your oven. It’s that whole safe than sorry thing.

Here is the finished product.

And your required food porn close up…

So there you go.  A quick pizza recipe full of taste and easy to make.

Related posts:

1. Homemade Veggie Pizza
2. Chicken Basil Calzones
3. Orange Chocolate Finger Cookies

Thanks to JT, I started with this dough recipe. For this you’ll need:

3 1/2 cups high gluten flour

1  cup warm water

1 tablespoon vegetable oil

1 1/2 teaspoon active dry yeast

1 1/2 teaspoon sugar

1 teaspoon salt

So, you’ll want to mix add the water, oil, yeast, salt, and sugar in a mixer with a dough fitted with dough hook until yeast has fully dissolved. Then add flour and mix on low speed until the flour and water have mixed and a stiff dough ball forms. Place in a bowl and cover… you’ll end up with something like this:

Let the dough rise in the fridge for 24 hours… and you get this…

This will allow you to make 2 twelve inch pizzas.

Toppings were…

Broccoli

Red bell peppers

Green bell peppers

Kale

Spinach

Tomatoes

Red onions

Mushrooms

The sauce consisted of:

28 oz. can pureed tomatoes

2 tsp of sugar

2 diced jalapeños

1/2 clove diced shallot

1 tbsp minced garlic

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt

At this point, you’ll want to heat your oven to 500. This will heat up while you toss your puree into a pan over a medium low heat. Make sure to stir in everything and let simmer for about 20 minutes once you are finished, you are ready to roll out your down and top.

I used mozzarella and sharp cheddar.   Tossed it in for 10 minutes….

And it was ready to go…

Some outstanding stuff, easy to make… and above all, healthy!

Related posts:

1. Quick Pizza
2. Pork Casserole with Mushrooms and Kale
3. Homemade flat bread with steak, bell peppers and garlic sauce