No, not a typo. This is how Liam says "pizza"
I make pizza. Did you know that?
I like pizza with a good crust, a thick crust that you can eat later or give to your dog who is looking at you longingly. I like pizza with artichoke hearts, green peppers, and mushrooms. Sometimes, if I feel like being redundant I will even add tomatoes.
I make my own sauce, cuz I'm fancy like that.
Well here ya go.
Makes 2 crusts
1 package active dry yeast
1 tsp. sugar
1 1/3 c. warm water (110-125 degrees)
3 1/2 c. whole wheat bread flour
1 tsp. salt
1/2/ tsp. pepper
2 tbsp. whole flax seeds
3 tsp. olive oil
Whole Wheat Flour for kneading
Stir the Yeast into the sugar and warm water and set aside to proof until it bubbles and foams, usually about 10-12 minutes.
Stir the flour, salt, pepper, flax seeds, and 2 tsp. olive oil together, and add yeast mixture when ready. Mix well, adding flour for kneading when needed. Knead the dough for 15-20 minutes. Place dough in a lightly oiled bowl and cover with a towel. Set aside and let rise until doubled in size, about 45 minutes.
When dough is rising, you can prepare you toppings and sauce. Preheat the oven to 425 degrees.
After the dough has doubled, punch it down, and knead for a couple of minutes, adding flour as needed. Cut the dough in half (at this point, you can save one crust to freeze).
With your hands or rolling pin, shape each half of the dough to your desired thickness. Place on a lightly oiled cookie sheet or pizza pan and let it rise for 15 minutes before adding toppings.
Bake for 20-30 minutes, until the bottom of the crust is firm throughout.
Makes 3 cups
5 tbsp. olive oil
5 medium shallots, cut into quarters
6 tbsp. tomato paste
2 medium tomatoes, diced
1 1/2 tsp. dried basil
1 tsp. oregano
1/2 tsp. dried pepper flakes
1 tsp. salt
1 tsp. pepper
Toss everything into a food processor or blender, and blend until desired consistency. Use immediately for best flavor.
**Note: I did not take the pizza picure. That picture has cheese on it and it is way way better than any food picture I could take. Note: For beautiful food photography, go to Epicurious.com