Two Pizza Recipes-One Ball of Dough!

by Catherine Ipcizade | More from this Blogger

27 Sep 2006 10:55 AM

These recipes are awesome together if you're having people over or want to satisfy your family's diverse tastes. If you'd like, you can make a double batch of one though-just divide the dough in half and buy twice the ingredients for whichever pizza you choose.

For the dough you'll need:

1 package yeast

1 tsp. sugar

¾ cup warm (110 degrees) water

1 Tablespoon olive oil

1 ¾ cup all-purpose flour

1 teaspoon salt

Additional flour for board

Additional oil for oiling the bowl

To make the dough:

In a bowl, combine the yeast packet, sugar, warm water, and olive oil. Whisk together and allow to sit for a few minutes.

In a separate bowl, combine the flour and salt. Add the yeast mixture to the dry mixture, gently mixing it in with a spoon. Flour your counter or cutting board and knead the dough for approximately 3-5 minutes, until the gluten develops and the dough becomes elastic.

Pour about 2 Tablespoons of olive oil in a bowl and place the dough in the bowl, rolling it around to coat it with olive oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1-2 hours until it has risen and doubled in size. Punch it down in the bowl with your fist then let it sit for a few more minutes before using.

For the first pizza: Mushroom Sopressata Pizza

You'll need (for the sauce):

2 (26-ounce) cans crushed tomatoes

1 tsp. sugar

2 pinches salt

1 tsp. dried oregano

2 cloves fresh garlic, diced

¼ cup olive oil

*Combine all ingredients and stir together.

To make the pizza:

Sautee 1 pound of mushrooms in ¼ cup olive oil. Set aside.

Divide the ball of dough in half and place the other half back in the bowl. Roll out half the dough into a circle (approximately 12 inches). Top with desired amount of sauce, then top the pizza (in this order) with:

2 cups shredded mozzarella cheese

The sautéed mushrooms

½ to ¾ cut diced sopressata (cured and dried sausage)

½ teaspoon red pepper flakes

Bake in a preheated 500-degree oven for 12-15 minutes.

For the second pizza: Grilled Veggie Pizza

Roll out the ball of dough into a 14-inch long by 7-inch wide oval. Brush with olive oil an grill for 2-4 minutes per side, making sure to oil the second side before you flip it over.

Remove the dough from the grill and top with:

¼ cup basil leaves

1 cup grape or cherry tomatoes, cut in half

1 jar marinated artichokes (small sized jar)

¼ to ½ cup Parmesan cheese, shaved

Pinch of salt

1-2 Tablespoons olive oil

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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