My daughter is getting so incredibly picky when it comes to her food. I’m thinking I may have to bite the bullet and try some tough love. But to temper it a little, I’ve make a homemade version of her favourite meal – mini pizzas. Steve and I have been trying out pizza dough recipes all winter but nothing has really wowed us. The one I made last week is from Ricardo Magazine and I really like it! The dough wasn’t too tough to knead and after rising and I could stretch it out quite well. When cooked, it’s kind of crackly on the outside and chewy on the inside. Very satisfying! I doubled this recipe and made a small pizza for myself, a large par-baked dough for later this week, and I still got 7 mini pizza crusts out of it as well. Instead of plain pizza sauce I took a page out of “Deceptively Delicious”s playbook and substituted 1/3 of the sauce with squash and corn baby food! I could not taste and difference at all, and it got the Miss M. stamp of approval as well!
Pizza for Four
(Makes 4 small, 2 medium, or 1 large pizza)
2 1/4 cups (560 ml ) all-purpose flour
4 teaspoons (20 ml) sugar
1 teaspoon (5 ml) instant dry yeast
1 teaspoon (5 ml) salt
1 cup (250 ml) warm water
In a large bowl, with a wooden spoon or in a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add water and stir until it forms a soft ball. Knead dough for about 5 minutes on a floured work surface or in the stand mixer, until smooth.
Form dough into a ball and place back in the cleaned and lightly oiled bowl. Cover with a damp cloth and let rise in a warm and humid place for at least one hour (ideally 2 hours), or until dough has doubled in volume.
Preheat oven to 450F degrees. Roll and stretch out dough and place on a pizza pan. Spread with sauce and toppings and bake at 450 for about 10 minutes or until crust has lightly browned and cheese is bubbly.