Homemade Pizza with Garden Salad
1h
30min
5
520
Chef's Note
For the best crust, allow your dough to come to room temperature before stretching. If you're short on time, you can use store-bought pizza dough, but the homemade version really makes a difference in flavor and texture. For an extra crispy bottom crust, preheat your baking sheet in the oven before adding the pizza.
Tags
Ingredients
3 cups all-purpose flour
2.25 teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1.5 cups tomato sauce
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon red pepper flakes
3 cups mozzarella cheese
0.5 cup parmesan cheese
2 medium bell peppers
1 medium red onion
8 ounces mushrooms
8 cups mixed salad greens
1 pint cherry tomatoes
1 medium cucumber
3 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon dijon mustard
2 tablespoons cornmeal
Instructions
- 1
In a large bowl, dissolve 2.25 teaspoons of active dry yeast and 1 teaspoon of sugar in 1 cup of warm water (about 110°F). Let stand for 10 minutes until foamy.
- 2
Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1.5 cups of flour to the yeast mixture. Stir until smooth.
- 3
Gradually add the remaining 1.5 cups of flour to form a soft dough. Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.
- 4
Place the dough in an oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for 45 minutes, or until doubled in size.
- 5
While the dough rises, prepare the sauce by mincing 3 cloves of garlic and mixing with 1.5 cups of tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 0.5 teaspoon red pepper flakes. Set aside.
- 6
Prepare the pizza toppings: slice 2 bell peppers, 1 red onion, and 8 ounces of mushrooms. Shred 3 cups of mozzarella cheese and grate 0.5 cup of parmesan cheese.
- 7
For the salad, wash and dry 8 cups of mixed greens. Halve 1 pint of cherry tomatoes and slice 1 medium cucumber.
- 8
Make the salad dressing by whisking together 3 tablespoons of balsamic vinegar, 4 tablespoons of extra virgin olive oil, 1 teaspoon of honey, and 1 teaspoon of dijon mustard. Season with salt and pepper to taste.
- 9
Preheat the oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating.
- 10
Punch down the risen dough and divide it into two equal portions (you'll make two pizzas to serve 5 people).
- 11
On a floured surface, roll each portion into a 12-inch circle. Sprinkle a baking sheet or pizza peel with 1 tablespoon of cornmeal and transfer the dough.
- 12
Spread half of the prepared sauce over each pizza dough, leaving a 1/2-inch border. Top with half of the vegetables and cheeses.
- 13
Bake each pizza for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
- 14
While the second pizza bakes, toss the salad ingredients with the dressing.
- 15
Slice the pizzas and serve hot with the garden salad on the side.
Nutrition Information (per serving)
520
22g
58g
23g
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