Using a no-knead dough is the perfect way to make, and enjoy, homemade pizza. Just combine the ingredients, and let the dough sit and rise overnight. It's just that simple!
INGREDIENTS FOR PIZZA
2 3/4 cups flour
½ tsp salt
½ tsp active dry yeast
1 3/4 cups warm water
½ tbsp extra virgin olive oil
½ cup pizza sauce -see recipe below
1 cup grated mozzarella cheese
3/4 cup finely grated gouda cheese
3/4 cup multi-colour cherry tomatoes cut in half
DIRECTIONS FOR PIZZA
- Using a large bowl, mix together the flour, salt, and active dry yeast using a large spoon.
- Pour in the water and the extra virgin olive oil. Quickly mix together all the ingredients.
- The mixture will be very loose.
- If needed, quickly mix the dough with your hand to fully incorporate all the ingredients, while keeping the dough in the bowl.
- Tightly cover the bowl with tin foil.
- Set aside the dough and let it sit for 15-17 hours.
- Lightly coat a cookie sheet with extra virgin olive oil, then coat with flour.
- Using a spatula, scrape out the dough from the bowl onto the cookie sheet.
- The dough will be very sticky so sprinkle some flour on top of the dough.
- Using the tips of your fingers, flatten out the dough evenly.
- Sprinkle on some more flour wherever the dough becomes sticky.
- Loosely cover with a cloth.
- Let the dough sit for 1½ hours.
- Pre-heat the oven to 400 degrees F.
- Spoon the pizza sauce onto the dough and spread it out evenly.
- Sprinkle on the mozzarella cheese and the gouda cheese.
- Spread out the tomatoes curve side down and gently press them into the dough.
- Bake for 25-30 minutes.
- Remove the pizza from the oven and place it on a wire rack.
- Let it site for a few minutes before cutting it.
INGREDIENTS FOR PIZZA SAUCE
1 (156 ml) can tomato paste
2 (255 g) containers multi-colour cherry tomatoes -cut into quarters
3 mini sweet peppers (yellow, orange, and red peppers) -one of each diced
3 tbsp pesto –see recipe below
3 scallions (white and light-green part) –thinly sliced
2 garlic cloves -finely grated
¼ cup water
Juice from half a medium lemon
Salt and black pepper to taste
Pinch of red pepper flakes
DIRECTIONS FOR PIZZA SAUCE
- Pour the tomato paste into a pan and heat on medium for a few minutes.
- Add the remaining ingredients and mix well.
- Cook on medium-low for ½ hour. Stir often.
- Remove from heat and cool completely.
- Puree.
Note: Pizza sauce can easily be frozen. Measure out a ½ cup and pour it into a small zip lock bag. This recipe will make about 2 cups. Put the small bags in a large zip lock bag and store in the freezer.
INGREDIENTS FOR PESTO
2 cups tightly pressed fresh basil
1 cup tightly pressed fresh Italian parsley
½ cup tightly pressed fresh oregano
½ cup finely grated fresh parmesan cheese
2 garlic cloves
4-5 tbsp extra virgin olive oil
DIRECTIONS FOR PESTO
- Put the basil, parsley, and oregano into a food processor and pulse until roughly chopped. - Add the parmesan cheese and the garlic. Pulse for a few seconds.
- Add the extra virgin olive oil and pulse until all the ingredients are finely chopped and well combined.
- Add an extra 1 or 2 tbsp of extra virgin olive oil for a creamier pesto.
Note: After the herbs are washed, lay them on a large cloth and let them dry completely before making the pesto.
Note: Pesto can easily be frozen and it's one of the best things to keep on hand. Just line a cookie sheet with parchment paper and scoop on tbsp size servings. Freeze the pesto, then fold each one in tin foil. Place them in a zip lock bag and store in the freezer.
Comments