My Super Easy Homemade Pizza Recipe

Pizza and pastas are my love language…I can eat them morning, noon, and night. So when I hacked this recipe from a random episode of a Jamie Oliver quick meals show I stumbled across, I gave it a whirl and it is now a weekly staple here at our house!

I shared a snapshot over on my IG and then got tons of requests to share, so I’ll chronicle it here for you all to enjoy.

This pizza is fully homemade, and from start to finish takes less than 30 minutes! It’s a fabulously satisfying, fun to assemble, and honestly hits your table faster than you can order delivery.

My Super Easy Homemade Pizza

The perfect weeknight treat that's so easy to make, you'll ditch frozen pizzas forever.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4 (makes 2 large pizzas - dough can be halved and frozen)

Equipment

• food processor
• blender
• skillet

Ingredients

  

The Crust

• 3-1/2 cups quick rising flour or bread flour
• 1-1/2 teaspoons sea salt
• 1-1/4 cup lukewarm water (do not exceed 110 degrees)
• 1/4 oz active dry yeast
• 1-1/2 teaspoons sugar
• 1/8 cup extra virgin olive oil

Sauce

• 1 14.5 oz can diced tomatoes
• 1-2 cloves of garlic (depending on preference)
• small handful fresh basil leaves
• pinch of salt and pepper

Toppings

• fresh mozzarella
• basil
• tomatoes
• anything else you'd like! (mushrooms, olives, pepperoncini, etc.)

Notes

Making the crust:

1. Add flour and salt into a food processor and pulse to combine.
2. Add lukewarm water, yeast, sugar, and olive oil, then process until a dough has formed (this will full form and pull all the flour off the sides of the processor).
3. Dust a counter or surface with more flour. If you only want to make one pizza, you can half the dough to save for later. (I usually wrap it up and put it in the freezer to use another time 🙂). One pizza is enough to be a meal for two.
4. Roll out dough to circular shape about the size of a 12″ skillet.

Making the sauce:

1. Open the can of diced tomatoes and drain off most of the juice to keep the sauce from becoming too watery.
2. Using the same food processor or a small blender (we use our Magic Bullet for ease), pulse 1-2 cloves of garlic, the can of tomatoes, a small handful of basil leaves, and a pinch of salt and pepper to taste until combined.

I like to keep this a little bit chunky but you can also blend to a smooth puree if you prefer — totally up to your preference!

Putting it all together:

1. Preheat the oven to 450 degrees.
2. Add olive oil to your oven-safe skillet and heat to med-high. Once heated up nicely, transfer your rolled out dough and plop it in!
3. Fold over the edges as needed to make it fit and create your crust. Then use your fingers to push the dough down into the pan (these little finger impressions will perfectly cup in some of the sauce for ultimate yumminess). If you have on hand, I like to press in some rosemary into the crust, but no biggie if you don’t.
4. Spoon on your pizza sauce to the level of sauciness you like.
5. Add your toppings.
6. Cook for about 6-8 minutes, then do a quick little light drizzle of olive oil around the crust and transfer into the oven.
7. Cook in oven until the crust turns golden / brown, about another 8-10 minutes.
8. Remove from oven and give your pizza a few minutes to cool, then it should slide right out of then pan. I’ll usually drop some more fresh sliced basil leaves and fresh pepper on there to polish off the presentation.
   Then all that is left is to enjoy!

 

---

 

based off of jamie oliver's original recipe

Keyword pizza, weeknight meal