This is my kind of pizza.
It has a thin, unimposing crust that’s soft and chewy, but also sturdy enough to hold triple its weight in toppings.
Because I love toppings.
However, I usually shy away from making pizza because I don’t want to buy entire cans of olives or pineapple since it’s a hassle to use up so much of one ingredient.
(Yep, my favorite pizza combination is black olives and pineapple. I discovered this salty sweet combo in middle school and haven’t looked back.)
Recently, I’ve cracked this problem. Salad bars! Ok, I might look a little weird buying a container of artichoke hearts, mushrooms, black olives, salmon, corn, and pieces of pineapple picked out of pineapple salsa, but it’s so worth it because now I can get the perfect amount of pizza toppings/omelette fillings.
I feel so empowered.
And now with my topping dilemma solved, I anticipate a lot more pizza in my future.
Pizza for One
Makes one small pizza–double if you’re hungry!
Making pizza to share? Check out this recipe.
Makes one 6 inch crust. Double or triple the recipe as desired.
- ¼ cup (30g) spelt or all purpose flour
- 1/8 tsp instant yeast
- 1/8 tsp sugar
- tiny pinch salt
- warm water
- ½ tsp oil
1. Combine the flour, yeast, sugar, and ¼ tsp oil, in a small bowl.
2. Add warm water, 1 tsp at a time, until the dough is moist, but not wet.
Knead the dough until smooth. The surface should be supple but not sticky.
3. Coat the dough with the remaining ¼ tsp oil, and then place covered in a bowl to rise for an hour.
4. Use the dough immediately, or place in a plastic bag in the fridge for up to 3 days.
Assembling the Pizza:
- 1 pizza dough [above]
- 2-4 tbs pizza sauce*
- 3 tbs shredded mozzarella cheese
- ½ tsp parmesan cheese
- toppings! (I added grilled pineapple, baked cauliflower, sauteed mushrooms, black olives, and artichoke hearts)
1. Roll out the dough into a circle and place on a greased pan. Cover with plastic wrap and let rest for 30 minutes.
2. Add pizza sauce on top, sprinkle with the parmesan, and add as many toppings as desired.
3. Bake at 400 degrees for 12-14 minutes (I baked mine for 14 minutes but I had a lot of toppings and pizza sauce).