I decided to make a spinach pesto pizza, so I threw 2 cups of fresh spinach in the food processor along with a handful of fresh basil, 2 small cloves of garlic, 2-3 tablespoons extra virgin olive oil, salt and pepper, and blended till mostly smooth (yields about a 1/2 cup of pesto).
Next up, potato and sage pizza. I microwaved two red potatoes for about 2 minutes, then sliced them fairly thin and picked some fresh sage.
Cherry tomato pizza with fresh basil, extra virgin olive oil and salt and pepper.
For Blake's favorite pizza I just needed about 1 small onion, very thinly sliced, 5 cloves of garlic, also thinly sliced, about 2 cups shredded cheese (I used monterey jack 'cause that's what I had on hand), some dried Mediterranean basil, and crushed red pepper flakes. Yes, yes, I know it's not vegan, but it's vegetarian and it's his favorite!
Once I had my toppings ready, I got started with the crust. I LOVE this recipe. It's really simple and turns out great. You'll need:
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 (12 oz.) beer (I used Shiner Bock)
Mix dry ingredients in a large bowl and add beer. Stir till combined. That's it!! You can either grease up your hands and press it onto cookie sheets or pizza pans, or knead with a little extra all-purpose flour and roll it out with a rolling pin. I went with that option tonight because I wanted the crusts extra thin, but I've done it both ways and it turns out great either way.
For the tomato pizza, I just drizzled the rolled out dough with olive oil, then smooshed a handful of cherry tomatoes right on top (careful not to squirt the juice all over yourself/kitchen like I did). Top with fresh basil sprigs and salt and pepper. For the pesto one, I simply slathered it with my prepared pesto. I baked them at 475 degrees for 12-15 minutes.
For the potato/sage pizza, I put the sliced potatoes right on the dough, tore on the fresh sage, drizzled with extra virgin olive oil, and sprinkled with salt and pepper.
Finally, to make Blake's favorite, I drizzled the rolled out dough with extra virgin olive oil, topped with sliced onions, sliced garlic, the shredded cheese and a sprinkling of Mediterranean basil and crushed red pepper flakes. Baked for about the same length as the others, and voila! Actually, I forgot to take a pic of the finished product and it's long gone now, so here it is before being baked!
Everything was great, but it was kind of a mess to clean up. I am therefore exhausted now, so that's gonna be it for tonight. Go make some pizza!
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