So I have been getting really into baking bread recently. I clearly have a knack for the kitchen eyooo I can get married now (wink wink to my boyfriend even though he doesn’t read my blog).
My mom has been getting tired of cooking sand we were running low on proteins and simply did not want to cook. I knew we had just enough flour to make pizza dough and we had pizza sauce, cheese and pepperonis to make a delicious pizza. (I used to love buying the Trader Joe’s pizza dough but with this simple dough recipe that you can make before and store in the refrigerator why would you need to.)
So I set out the night before to make the dough for the next day’s dinner. The dough was super easy to make and all I had to do was leave it in the same bowl I mixed it in overnight. I didn’t prepare the vegetables overnight but you can certainly have them ready in a bowl to top on your pizza!
This is also a super fun activity for date night!
I didn’t shoot the whole process because I wasn’t going to make it into a blog post since I feel I’ve been doing nothing but recipes but you guys specifically asked for this so here I am!
For the Dough
♡ 2 1/2 cups of flour
♡ 1 teaspoon of salt
♡ 2 1/4 teaspoons of instant yeast
♡ 2 tablespoons of honey
♡ 2 tablespoons of avocado oil or evoo
♡ 1 cup of warm water
In a large bowl, combine water, yeast and honey. Mix then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and olive oil and set low on the stand mixer. If you don’t have a stand mixer you can use a spoon to mix until the dough comes together but is still sticky. Then using your hands, form the dough into a ball and work the additional 1/2 cup flour in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with cling wrap and place in a warm place to rise for about 1 1/2 hours.
For the Pizza
♡ Peanut sauce (I use ….)
♡ 1 cup mozzarella
♡ 2 bell peppers julienned
♡ 1 cup shredded carrots
♡ 1 cup of bean sprouts
♡ 1/2 cup of cilantro
♡ 1/2 cup of peanuts
♡ 1/2 cup of green onions sliced
♡ 1 cup of shredded chicken
Preheat the oven to 375 F. I split my dough in half because my sister likes her pizza plain and simple with cheese, pizza sauce and pepperoni. Roll out the pizza as thin as you would like. I like thin crust and rolled it about 1/4 inch thick. Spread the peanut sauce over the dough leaving about a half inch for the crust. Add the mozzarella cheese. In a bowl toss the shredded chicken in the peanut sauce and distribute evenly over the pizza, leaving any remaining pizza sauce for extra drizzle. Scatter the carrots, bean sprouts and bell peppers and more cheese if desired.
Bake at 375 F for 30-35 minutes. If you opted for a thicker crust leave for a few more minutes, Sprinkle with green onions, cilantro and peanuts. I also topped with Thai Sriracha which is sweeter and gave this pizza an added tang!
+ turmeric bread: the recipe / + rosemary focaccia: the recipe