Easiest Pizza Dough Recipe I've EVER Tried with Garlic Spread and Goat Cheese
Okay. So if anyone knows how awful making any type of dough is, that's me. I hate making dough. I'm bad at making pie crust, pizza crust and bread in general, from scratch. But when I stumbled upon (literally, I was on StumbleUpon when this happened) this recipe I just had to try it. The recipe is both for "the easiest dough ever" and for a pizza topping variation. Both are very simple and delicious.
Here are the ingredients for the dough (and I've left a link at the bottom, if you'd like to check out the original blogs):
1 packet yeast (2 1/4 teaspoons)
1 cup warm water
2 1/2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons olive oil
And the ingredients for the toppings:
1 recipe Easiest Pizza Dough In The World
1 head garlic
salt & pepper
oregano basil (fresh or dried) pizza sauce (optional)
I started by preparing the garlic paste, which is something really simple, but absolutely amazing. Especially if you love garlic as much as I do.
Preheat your oven (or toaster oven, which is what I use for small things like this)
First, take a full head of garlic, peel any extra paper off and cut the top of it off leaving some of the garlic exposed. Lay it on a sheet of aluminum foil, drizzle some olive oil on it and sprinkle with some salt and pepper. Once you've done that, take the sides of the aluminum and pull them up to make a little pouch thing for the garlic. Make sure it's secure and then stick it in the oven, you don't need a tray or anything, and let it roast for about 20-30 minutes.
While I waited for my garlic to become amazing, I started on the pizza dough. I was skeptical as to how good it would be, especially since it was so easy. But it met all of my expectations. This recipe can make a pretty big pizza, probably a large if you want to relate it to a Papa John's Pizza, or something. But I cut my dough in half to make two different kinds.
Anyway, take the yeast and warm water and put it all in a pretty big bowl and stir until the yeast is dissolved. Add your flour, honey, salt and olive oil and mix it into the yeast mixture with a wooden spoon until it's pretty well incorporated. You'll also want to knead it a little bit with your hands just until the dough is smooth and completely together.
Let it sit in the bowl, with a towel or plastic wrap over it for about 10 minutes minimum.
I left the bowl on top of my toaster oven while it rested so it would have enough warmth, since I most dough is supposed to rise in a warm area.
I have recently discovered goat cheese (chevre) on a pizza and it is probably the best cheese I have ever had for a topping. There is just something about the flavor and texture that I really love. But, I'm pretty die hard cheese lover, so that may explain it. If you've never had it before, or don't think you'd like it too much, you can always stick with good ole mozzarella. Nothin' wrong with that! Besides, goat cheese can get a little pricey.
4.99 for a 4oz package! At Jewel, at least.
If you're sticking with the chevre, you can either let it soften at room temperature for about an hour, if you want to just pull it apart and plop it on top of the crust, or you can keep it in the fridge until you're ready to use it and just slice it up. Up to you!
You can now roll out your dough, however you want. Like I said, I cut mine in half for two smaller pizzas, but it's up to you how you do it. I really love thin crust pizza .I've had the pizza in Italy, and that thin crust is always what I crave now. I mean, it was paper thin.
I tried to get my dough as thin as I could, and I'm not sure if you can tell from the first picture at the top, but the goat cheese pizza had a little thicker crust than the other regular cheese, which was almost exactly what I had in Italy! Yum!
Make sure to sprinkle some cornmeal on your pizza pan or what you'll be using to bake the pizza on, because it is a pretty sticky dough.
You can now preheat your regular oven, unless you plan to use your toaster oven to 400 degrees.
Once you've got your dough ready, it's time to work on that delicious garlic paste.
Take the pouch out of the oven and grab a (preferable non wooden) cutting board and a knife. Once the garlic has cooled enough to handle, lay it on it's side and take non cutting edge of the knife and push down on the bottom of head of garlic to push out the contents. It sounds confusing, and kind of difficult, but trust me, garlic is so soft at this point that it should slide right out in one fell swoop. Once you've gotten all the garlic out, use the knife to mash the garlic against the cutting board to create a paste.
You will probably be marveling at how amazingly mouthwatering this smells, but do your best not to devour it all then and there!
Now you'll want to take a rubber spatula, and gather up all the garlic and spread it directly on the dough. I found that one head of garlic didn't produce quite enough paste for me and the layer was very thin on my pizza. But, like i said I LOVE GARLIC. so, if you're not as much a fan as I am, one head should be perfect!
I then added a very thin layer of pizza sauce, which you can do, or avoid all together. I actually would add more next time, but that's just me. Then I shredded my goat cheese on top, sprinkled with dried oregano and basil (though I bet fresh basil would taste beautiful on this), and my pizza was ready to go!
Since I was babysitting while making this pizza, decided to make a simple cheese pizza that they wouldn't mind eating. They are very picky 8 year olds. I added the rest of my pizza sauce, and Monterey Jack cheese (it's all I had) to the top and popped them both into the oven!
If your crust is thin like mine, I would suggest only baking for about 20 or so minutes, because otherwise it gets really hard and kind of like a cracker, but if you're dough is thicker, 25-30 should work. Just keep an eye on it.
Once it's done, let it cool for a few minutes and slice.
There you go! Let me know how you guys liked it all if you try it!
:) Happy cooking!
- Little Space: Roasted Garlic Pizza
This is where I originally got the recipe and the idea for the roasted garlic.
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