Pizza

Yield: Two 10" Pizzas

Ingredients

Dough

420 g All Purpose Flour

2 tsp Salt

1 tsp Sugar

7 g Active Dry Yeast

315 g Water

2 Tbsp Extra Virgin Olive Oil

Red Pizza

281 g Tomato Puree

Dried Oregano, to taste

Dried Basil, to taste

Granulated Garlic, to taste

Granulated Onion, to taste

Salt and Pepper to taste

Pinch of Sugar

226 g Fresh Mozzarella, shredded

White Pizza

226 g Fresh Mozzarella, shredded

1 Small Box of Frozen Chopped Spinach, defrosted and squeezed out of any liquid

1 cup of Frozen Cut Broccoli, defrosted and squeezed out of any liquid

125 g Whole Milk Ricotta

1 Small Clove of Garlic

1 Tbsp of Olive Oil

Light Sprinkling of Salt

Instructions

Dough

1. In the bowl of a standing mixer, fitted with a dough attachment, mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all dissolved and add it to the flour mixture.

2. With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes.

3. Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll into a ball. Place each ball of dough into the oiled bowls, seam side down and brush the tops of the dough with a little oil to stop them from drying out. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place. Inside a microwave or an oven (oven turned off) works best.

4. To make the sauce simply mix together all of the sauce ingredients and adjust the seasonings to your taste. Set aside.

5. To make the pizzas, preheat the oven to 245 °C and place a pizza stone (or a large baking sheet upside down) in the oven and preheat it for 20 minutes.

6. Sprinkle some flour onto your counter, take 1 ball of dough and dredge it in the flour on all sides. Using your hands or a rolling pin, roll the dough out to a 10" circle.

7. Using a pizza peel (or a baking sheet upside down so that there are no edges) place the rolled out pizza dough on it and start topping it.

Red Pizza

1. Using a ladle add the no cook sauce and using the back of the ladle swirl it all over the top of the dough.

2. Top it with the shredded cheese and using the pizza peel slide it onto the pizza stone.

3. Cook for 20 minutes, rotating half way through to insure even cooking.

White Pizza

1. Brush the garlic oil all over the top of the dough, place the spinach and broccoli evenly all over the dough. Using a teaspoon dollop the ricotta all over the top of the veggies.

2. Sprinkle the veggies lightly with salt and top the whole thing with the shredded cheese.

3. Bake for 20 minutes rotating once half way through.

Adapted from: Laura in the Kitchen