Last night, I wanted to make Growandcook’s cauliflower soup for dinner.
Micah said he wanted something heartier than soup.
I said I could make grilled cheese sandwiches to go with it.
Micah said he wanted something heartier than soup and sandwiches.
I said I could save the soup recipe for later and make some nice, hearty pasta with arugula, goat cheese, and tomatoes.
Micah thought about it for a minute, agreed that pasta would be okay…but then said, “Just make the soup. I’ll eat something else if I’m still hungry.”
At this point, I was already a bit hangry (hungry+angry, see previous post about this here), and no matter how whole-heck-of-a-lot-much I love Micah, one thing that drives me absolutely bonkers is when he disagrees with me until I change my mind…and then decides to change his.
“So what are you in the mood for, anyway?”
“I don’t know. Pizza or something?”
Eureka! This conversation might’ve only taken you a minute to read, but I’m transcribing the condensed version. The actual exchange took at least five or six excruciating minutes.
My normal recipe for pizza dough (and bread, and dinner rolls, and calzones) takes a good three to four hours, as do many yeasty-dough-type procedures with mixing, rising, shaping, rising, and (finally) baking. No way in hell was that going to work.
So, my good friend Google helped me find many, many recipes with titles that combined the words “quick” and “pizza dough.” Some that required instant yeast (which I don’t keep around), and several that weren’t as expedient as advertised. Then, I found this little gem at Oven Love and decided to give it a shot.
The verdict? Although not quite as chewy-crispy-crusty as the long-rising recipe I know and love, this pizza was freaking awesome. And just as quick and easy as Natalie promised it would be.
If you ever need to make a pizza from scratch in an hour or less, I highly recommend this recipe. Or even if you’ve got all the time in the world and just want to make a pizza really fast….well, this recipe rocks.
What’s in it:
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm (105-115°F) water
- 1 cup whole wheat flour
- 1-1/2 cups all-purpose flour
- 3 tablespoons olive oil, separated
- 4 ounces fresh arugula (we used whole leaves, but would chop it next time for easier biting)
- 4 ounces cherry tomatoes, halved or quartered depending on how big they are
- 6 ounces goat cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat your oven to 450°F. Grease a pizza pan.
- Put the yeast, sugar, and water in a large bowl (if you have a stand mixer, use the bowl for that).
- Add the flour, salt, and 2 tablespoons of olive oil. Mix until the dough comes together, then knead for 5 minutes (by way of your stand mixer’s dough hook, or by hand on a lightly floured surface).
- Press the dough onto your greased pizza pan, spreading it all the way to the edges.
- Brush with the 3rd tablespoon of olive oil.
- If you like a not-so-crispy crust:
- Go ahead and add your toppings (arugula, tomatoes, goat cheese) and sprinkle with salt and pepper.
- Bake for about 15 minutes.
- If you like a crispy crust:
- Slide your pizza pan in the oven and bake for 8-10 minutes.
- Remove the partially baked crust to a cutting board.
- Top with the arugula, tomatoes, and goat cheese. Sprinkle with salt and pepper.
- Bake for 8-10 more minutes directly on the oven rack.
- Stuff your face with piping hot, delicious pizza!
The last step: give your husband a big hug and apologize for being so cranky earlier about cooking dinner. And plan to cook the cauliflower soup the day after tomorrow, because tomorrow night, you’ll want to eat the rest of this pizza.