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.
3 1/2 cups of bread flour
1 1/2 teaspoon sea salt
1 1/4 lukewarm water
1/4 oz active dry yeast
1 1/2 teaspoon sugar
1/8 cup extra virgin olive oil
Add flour and salt into a food processor and pulse to combine. 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).
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 🙂
Roll out dough to circular shape about the size of a 12″ skillet.
1 can diced tomatoes
1-2 cloves of garlic
pinch of salt and pepper
Open the can of diced tomatoes and drain off a little bit of the juice to keep the sauce from becoming too watery. 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!
Mozzarella (I love getting mozarella “pearls”, personally)
I personally like to keep it simple here but you can play around! I’ve added kalamato olives, thin sliced shallots, thin sliced bell peppers, a pinch of crushed red pepper — and its all been wonderful! Experiment around, play with what is in your fridge, and find the combos you love most.
Preheat the oven to 450 degrees.
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! 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 have it on hand! Spoon on your pizza sauce to the level of sauciness you like. Then add your toppings! Cook for about 6-8 minutes, then do a quick little light drizzle of olive oil around the crust and transfer into the oven. Cook until the crust turns golden / brown, about another 8-10 minutes.
Once its done, give it a couple 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!