Summer is arriving and the quarantine is on! Looking for a fun stay-at-home activity that's delicious too? Look no further! Upgrade from the store-bought soggy pizza dough and make it from scratch. This mouthwatering pizza concoction is everything we love the most: cheesy, garlic-y, and most importantly features our olive oil and fresh herbs! Recipe in collaboration with the talented NattEats.
Ingredients:
PIZZA DOUGH
- 2 1/2 cup all-purpose, whole wheat or pizza flour
- 2 1/4 tsp instant yeast
- 1 tbsp sweetener such as raw sugar, honey, agave, etc.
- 2 tbsp O-Live & Co. Extra Virgin Olive Oil
- 1 cup very warm water (between 105-110F)
- 1 tsp pink Himalayan salt
PIZZA SAUCE
- 1/3 cup O-Live & Co. Extra Virgin Olive Oil
- 1/4 cup chopped fresh herbs such as thyme, lemon thyme, oregano and basil
- 4 garlic cloves, minced
- 1/2 tsp pink Himalayan salt
PIZZA TOPPINGS
- fresh mozzarella cheese
- ricotta cheese (optional)
- fresh herbs for serving
Directions:
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In a mixing bowl, add flour, instant yeast, sugar and salt. Mix to combine.
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Then, add oil and water. Mix with a spatula or using a mixer with a dough hook on a low speed until dough comes together. If the dough doesn't stick together, add more water. If it's too wet, add a bit more flour.
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Knead for a few minutes on a lightly floured surface or continue with the dough hook. Your dough should be smooth and elastic. Poke it with your finger and it should slowly bounce back. Shape into a ball, place in a greased bowl and lightly grease the top of the dough. Cover and let it sit in a warm place for minimum of one hour. The dough should double in size. (Pro tip: lightly heat up an oven, turn it off and place the bowl inside).
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Meanwhile, prepare the pizza sauce. In a small bowl, whisk together the olive oil, chopped herbs, garlic and salt. Set aside.
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Preheat oven to 450 degrees Fahrenheit.
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For two pizzas, lightly grease two 12 inch round pans. For one lightly grease a larger pan.
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Transfer the dough onto a lightly floured surface, knead a few times. For two pizzas, cut the dough in half. Otherwise, leave as one to make one large.
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Using lightly floured hands gently stretch each half into a disc. Place on prepared pan(s). Top with olive oil sauce, dollops of ricotta and fresh mozzarella. Bake for 12-14 minutes.