The Kitchen Sink Pizza

I was scrounging around my fridge tonight trying to decide what to eat and noticing I have quite a few leftovers still from the previous nights…and no hubby to eat them for lunch.  After having eaten them in their original form the last couple of nights I decided to mix it up.  What is something that is easy to make and what can I throw leftovers on?  Pizza of course!!!

Now over the last year I have tried a lot of different pizza doughs and after many disasters (Pizza dough disaster of November 2010 my hubby would call it) I finally found one that is super easy to make and is oh so very yummy.

This is a basic pizza dough I found years and years ago from the Food Network and decided that it is the one I will be using from now on.  Ok now on to the recipe.

Recipe:  Kitchen Sink Pizza

  • One recipe Pizza dough (split into two)
  • Toppings from leftovers in the fridge
  • 1 or 2 cups (depending on how cheesy you like it) cheese (Mozzarella or Monterey Jack)
  • Red pepper flakes

Recipe:  Pizza Dough (Food Network)

  • 1 cup warm water (105 to 115 degrees)
  • 1 (1/4 oz) envelope active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • Yellow cornmeal for sprinkling

In a big bowl mix together the water (make sure it is between 105 to 115 degrees…no more and no less) yeast, honey, and a tablespoon of extra-virgin olive oil. Let it sit there for five minutes until foamy.

Next, add in the salt and 1 and 1/2 cups of flour. Mix it all with your hand.

After it is mixed add in a ¼ cup of flour and work it with your hand.

Keep adding a ¼ cup of flour until the dough is smooth and a little sticky.  You don’t have to use all the flour. I usually use about 2 and a half cups.

The recipe calls for you to now dump the dough on a floured surface, but I believe the less things I have to wash while cooking the better.  I like to wash while I cook so that I don’t get overwhelmed at the end…and this helps with that.

So just leave the dough in the large bowl and sprinkle some flour on the dough.  Set the kitchen timer for 4 minutes and go to town kneading in the bowl. When kneading just press your palm into the dough and keep turning it to reach all sides.

When the dough is still slightly sticky but smooth you are finished!

Now place the dough on the counter while you wash out the used bowl.  Place the second tablespoon of olive oil in the bowl and make sure all the sides are covered.  Then place the dough in the bowl and turn it over making sure the oil has completely covered the dough.

Place some plastic wrap tightly over the bowl and let rise for an hour and a half (or longer if you forget about it…that won’t make a difference) till it is doubled in size.  Make sure it is in a place that doesn’t get drafts and isn’t cold or it won’t rise right.

After the dough has doubled in size….

Cut it in half with a pastry scrapper (or knife…I just like to use this because I am obsessed with kitchen gadgets and have a million of them and if I don’t use them my hubby says “Don’t we have a tool for that?”)

NOTE: This recipe is suppose to be for only one pizza crust, BUT I like thin crust so I cut it into two and make one for the hubs and one for me.

Next, preheat the oven to 500 degrees.  Sprinkle a touch of corn meal on a pizza stone. Place the pizza stone in the oven to get nice and warm while you roll out the dough.

Place one of the halves on a floured surface and press out flat. You can either use your hands or a rolling pin.

After the first piece is rolled out take the stone out of the oven and gently (because it will be hot) put the dough on the stone.

Now it is time to decorate the pizza.

I take a little bit of olive oil and smooth it over the pizza dough before I put the sauce on it.  You can make your own sauce or use bottle sauce.  I usually use the Classico brand of pasta sauces for my pizza’s.  Classico doesn’t have all the extra additives in it that other pasta sauce has.  If you look at the label you can actually recognize all the ingredients.  Sorry, label reading is for another blog post.

After that, grate the cheese from a block…block cheese is another one of my shopping habits.  Grate as much or as little as you want.

I then sprinkle some red pepper flakes all over the pizza.

My topping tonight is some shredded spicy beef that was a left over from several nights ago.  But you can dump whatever you want from the leftovers in fridge on the pizza.

Now pop the pizza in the oven for10 minutes or so.  Eyeball it to see what crispness you like.
Let stand for 5 minutes or so and dig in!!

Serve with the Rainbow Salad.

Recipe: Rainbow Salad

  • Washed lettuce (romaine, spring and spinach)
  • Cut up avocado
  • Slivered Almonds
  • Cut up carrots
  • Sliced grape tomatoes
  • Handful of blueberries
  • Top with balsamic vinaigrette

Mix ingredients all together and serve.

Tips and Tricks: 

Now you might be wondering what to do with the other piece of dough if you are only making one tonight.  Here’s a tip…

Press the dough on the lightly floured surface.  Then tightly wrap the dough in saran wrap.

Next, place the dough wrapped in saran wrap in a large freezer bag.

Place the freezer bag in the freezer and make sure it is laying flat.

Use the dough within three months.  When you use it take it out of the freezer and defrost it overnight in the fridge.  When you are ready to bake…take it out of the fridge and let it rise….maybe for an hour.  Then follow as usually with making the pizza.

Hope you enjoy!!

Advertisements
This entry was posted in Cooking. Bookmark the permalink.

One Response to The Kitchen Sink Pizza

  1. Ashley says:

    Great pics! Can’t wait to read more 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s