It’s pizza for lunch at my house today! Above is my grown-up pizza with caramelized onions, black olives, and a drizzle of olive oil. It was delicious but too sparse on the toppings. It was more of a gourmet flatbread than a pizza, and I found myself wishing I had some sort of sauce to dip it in.
Here is my 5 year old’s masterpiece. Lots of pizza sauce, lots of olives, and a light sprinkling of Daiya mozzarella shreds. He even rolled out his own crust!
Here’s my go-to crust recipe. It’s half and half white and whole wheat. I’ve done all whole wheat flour before and it works fine, but I prefer a slightly lighter, crusty-chewy texture for pizza.
Bread Machine Pizza Crust:
- 2/3 cup warm water
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1 tsp active dry yeast
Add water, salt, and oil to the bread machine. Sprinkle flours over the top without mixing in. Make a little well in the center of the flour and sprinkle in the yeast. Set bread machine to dough setting (mine has a specific “pizza dough” setting) and relax while it does the rest!
Pizza Sauce is from Vegan with a Vengeance. Super duper simple recipe and it always makes enough for at least three large pizzas, so I use 1/3 of it and freeze the rest in two small containers. In fact, today I just thawed out one of those containers to use for these mini-pizzas!
To caramelize onions, thinly slice up an onion and then cook it slowly in oil for about 3o minutes. I like to add a sprinkle of salt and sugar just to make it super savory.
I baked all of these pizzas at 425 degrees F for about 15 minutes, brushing the bottom of the crusts with olive oil so that they wouldn’t stick. Served them with cups of pineapple tidbits for a 100% kid-friendly lunch.
What is your favorite kind of pizza?