Handmade Pizza
By Jenny and Rosie
Serves: 6-8
Ingredients
For Sauce:
2 Tbsp (30 mL) Oil
1 large Onion, finely chopped
3 Cups (750 mL) Finely chopped vegetables or fruits (ex: mushrooms, carrots, zucchini, peppers, leeks or apples)
4 cloves Garlic, minced
1 Tbsp (15 mL) Dried oregano
2 tsp (10 mL) Sugar
2 tsp (10 mL) Salt
1 × (540 mL) can Crushed tomatoes, or 2 Cups (500 mL) tomato purée
For Dough:
1 ½ Cups (375 mL) Warm water
1 Tbsp (15 mL) Active dry or instant yeast
1 tsp (5 mL) Salt
1 Tbsp (15 mL) Oil, plus more for greasing pans
1 Cup (250 mL) Unbleached all-purpose flour
2 Cups (500 mL) Whole wheat flour
2 Tbsp (30 mL) Flax flour (optional)
3 Cups (750 mL) Mozzarella cheese, shredded
Directions
Note: Wash all produce well. Freeze any leftover sauce in 1 Cup (250 mL) portions for next pizza night!
Heat oil over medium heat in a heavy-bottomed pot. Add onion, veggies and garlic and cook until softened and beginning to brown, about 20 minutes.
Add sugar, salt and oregano, and stir for another minute before adding crushed tomatoes.
Simmer for at least 10 minutes, then cool slightly and blend until smooth with an immersion blender (or carefully in a blender in small batches).
Meanwhile, sprinkle yeast over water in a large bowl. After 5 minutes, add 1 tsp (5 mL) of salt and the flours. Stir with a large spoon or with hands for 2 minutes until the flour is incorporated. The dough will be very sticky. Drizzle dough with 1 Tbsp (15 mL) of oil.
Cover the bowl and let the dough rise until doubled in volume, 45 minutes to 1 hour. Preheat the oven to 400°F (200℃).
Pour 2 or 3 Tbsp (30-45 mL) oil onto the centre of a cookie sheet with sides. Ease the dough onto the oil. With oiled fingers, gently spread the dough into a large oval. Let rest for 5 minutes, then evenly push the dough to fill the pan.
Top with 1 Cup (250 mL) of sauce, desired toppings and 3 Cups (750 mL) of shredded mozzarella. Bake 10 minutes, rotate the pan and bake for 5-10 minutes more, until the crust is browned and cheese is bubbling.
