Add it to your family's menu every week. And why not? Homemade, from-scratch pizza, delivers in flavor and nutrition, far exceeding anything you can buy in the frozen section of the grocery store or order from a restaurant. You'll save $$ too, when you make it right in your own kitchen.
What's a good pizza without a good crust? I've made more crusts than I can count, trying to find one that I like. Here is my own personal recipe which I hope will be as successful in your kitchen as it has been in mine.
I've discovered it also takes more than a good crust recipe and so I've described in detail how to make a great crust, from the choice of a baking stone to the "special techniques," resulting in a pizza that delivers.
You'll find several pizza recipe options on my website that use this basic crust. The toppings on this recipe makes it the Cheeseburger Pizza version. A fun pizza, enjoyed by young and old! Just like a cheeseburger – but in a pizza! Try it....you'll like it!
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
A delicious pizza, loaded with veggies and great flavor! Even your meat-lover pizzas will be surprised at how satisfying this pizza is. Change it out with other veggies, as the growing season progresses.
Yield: Makes one - 14" Pizza
Shown: Pampered Chef 15" White Large Round Stone
Dianna's Quick 'n Easy Crust:
2 1/2 cups (300 gm) all purpose flour or your favorite whole grain, such as einkorn or spelt
3/4 cup kefir or buttermilk (6 oz)
3 TBSP (42 gm) extra virgin olive oil
1 tsp baking powder (level, not heaped)
1 tsp pink Himalayan salt
Pizza Crust Directions:
Preheat the baking stone by placing in the oven on lowest rack (approximately 4" - 5" from the bottom of the oven) and setting oven to 425 degrees. Preheat the stone approximately 20 minutes. While the stone is preheating, mix up the pizza dough as follows:
Add all ingredients together in order listed to a 2-quart bowl and mix with a Danish Dough Hook or bamboo stirring spoon. If dough becomes too thick to stir, dump onto a clean counter and knead the remaining flour in. Knead dough for 1-2 minutes until smooth, then cover with a damp towel and allow to rest for 10 minutes. (Use this time to wash the veggies and prep for cutting.)
On a lightly floured clean counter or on the counter or a pastry mat, roll out the dough to a full 14" diameter, using a rolling pin or the baker's roller, dusting lightly with flour to keep from sticking. Remove the hot baking stone from the oven and place on a trivet to protect surface, as it will be very hot. Sprinkle the stone lightly with coarsely ground old fashioned oats (I do this in the blender, but you could use a food chopper if you don't have a blender). This will keep your crust from sticking to the stone and also help in creating a crispy and delicious crust!
Fold the pizza dough in quarters and place on the hot baking stone, then unfold so that it is the full circle. Prick the dough generously with a fork or a meat tenderizer tool, which works perfectly and creates a beautiful pattern to your crust! These tiny holes allow steam to escape and keep your pizza crust from puffing up during the baking. It also tenderizes the dough and allows the garlic olive oil to penetrate into the crust.
Place the stone again on the lowest rack. Bake for 7 minutes, check and add 2-3 minutes more if necessary. Ovens vary, so it is important to check and keep an eye on your crust. This is the prebake, so it is not necessary for the crust to completely bake.
While the crust is baking, prepare the toppings:
Cheeseburger Pizza Toppings
3/4 cup (scant) ketchup + 1 ½ TBSP prepared mustard (not dry)
Using a wire whisk or spoon and a small bowl or measuring cup, whisk or stir together the ketchup and mustard. Set aside.
Olive oil for brushing the crust
Sauce (recipe above)
8 oz lean hamburger, browned (add 1-2 TBSP olive oil if desired with very lean burger)
½ cup chopped onion
3 small Roma tomatoes, thinly sliced (or < 1 cup grape tomatoes, thinly sliced)
16 dill pickle slices (or as desired), approximately 1/4” thick – patted dry with a cloth or paper towel
2 cups (8 oz) shredded cheddar cheese
Prebake the pizza crust, as instructed in the pizza crust directions.
Brush crust with olive oil.
Spread sauce over the surface of the pizza, to within ½ inch of edges of the crust.
Layer the ground beef, onions, tomato and pickles.
Top with cheese.
Return the pizza to the lowest rack of the oven and, or until bubbly and just beginning to golden. Don't overbake!
Allow the pizza to cool 5 minutes on a cooling rack while you wait for the family to come to the table.
Serve with a green salad -- or just as is!
This pizza feeds 3 very hungry adults (with no added salad), or more, depending on the size of the appetites and if you add a salad or not.
This will become a basic go-to pizza recipe that you can vary by adding cooked chicken (8 oz) or switching out the veggies, i.e., small broccoli florets, spring onion, or adding black olives, etc. Don't have mozzarella cheese? Substitute with a quality cheddar cheese. This is my favorite (Sierra Nevada) or this (Organic Valley).
Treat your family to homemade pizza tonight!