1 pocket of quick yeast
2 cups of whole wheat flour
2 tbsp of olive oil
pinch of salt
2 tbsp tomato paste
3 tbsp water
1 tbsp olive oil
1 tbsp of oregano
1 tbsp of curry powder
Our favorite toppings:
1/3 of can of pineapple chunks
1 cup Mozzarella cheese
1 sliced tomato
1 sliced jallapeno
half a crushed garlic head
Warm 2 cups of water. Pour 1 cup into a mixing bowl and swish around to warm up the bowl. Pour 1 pocket of yeast and mix with fork let it sit for few mins in a warm area. Start pouring flour slowly mixing with one hand. Add water/flour as necessary to get the soft but firm ball of dough.
Cover the bowl with towel and place in a warm place to rise. (I put mine in the sun outside)
Sauce and toppings
While the dough rising prepare the sauce and toppings. For the sauce mix all ingredients in the bowl thoroughly. Add more water, if necessary. But be careful of adding too much water not to make the sauce runny.
Putting it all together.
Preheat oven at 350F.
Cut dough in half and roll out, sprinkling additional flour to prevent sticking. I do not know how to artfully throw the dough up in the air as they do in the pizza parlors so I just roll it out on the wooden clean board (I have a specific bamboo dough board). Place the dough crust on the pizza stone, pour sauce and spread it around, put cheese and other toppings.
As you can see, you do not need a lot of sauce. If you use too much, it will make the crust soggy.
Place into the oven, putting the stone directly on the rack. Bake for 20-25 minutes. After 20 minutes, I suggest to watch it and see if additional time is necessary. The dough should look baked and the cheese starting to bubble.
Remove from the stove, let is chill for few mins. Cut and enjoy while hot!!
Let me know how you like this recipe here or on my Facebook page.
I am getting back into the groove of things, enjoying the second trimester and starting to post more recipies and diary entries.
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