Thursday, September 29, 2011

That's Amore!

You know, when the moon hits your eye like a big pizza pie!

I’m in love with the Pioneer Woman’s pizza dough recipe. It’s so easy and quick, and I’ve had great results every time.

Pioneer Woman's Pizza Dough 


* 1 teaspoon Active Dry Or Instant Yeast
* 4 cups All-purpose Flour
* 1 teaspoon Kosher Salt
* 1/3 cup Extra Virgin Olive Oil
* _____


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

My notes on her dough recipe: I usually add some fresh chopped rosemary or dried oregano to the dough when I’m mixing the dry ingredients. Take the dough out of the fridge about an hour before you want to use it to let it come to room temperature before trying to stretch it out. The stretching can be slow going, but just be patient and careful and use lots of olive oil on your hands and baking sheets. I like to sprinkle sesame seeds on the edge of the crust before I bake the pies à la Outback, our favorite pizza resto in Taos. I stretch the dough out onto the pans and then pop them in the oven to cook partially while the oven pre-heats and I prepare the other ingredients.

We’ve been making pizza a lot lately, and it’s always a hit when we have dinner guests.

Here are two I made last weekend with our garden harvest:

Tomato, Spinach and Onion Pizza

1 ½ cups chopped fresh spinach
¼ cup minced onion
2-3 garlic cloves, minced
1 32-ouce can of whole tomatoes
1-2 fresh heirloom tomatoes, thinly sliced
8 oz (or more or less depending on your preferences) of part-skim mozzarella* sliced into thin rounds

Drain tomatoes and pour into a deep bowl. Puree with an immersion blender (or in a food processor or blender). Pour the tomatoes into a strainer to remove and discard excess liquid. Pour back and forth between the bowl and the strainer several times to remove as much liquid as possible. Divide the tomato puree in two. Use half for this pizza and half for the next.

Combine the tomato puree with the minced garlic. Spread evenly on the pizza crust. Spread the minced onion evenly and top with the spinach. Place the mozzarella evenly on the pizza pie. Top with the sliced heirloom tomatoes.

* I am normally an advocate for full fat cheese, but I’ve found that the part-skim melts better.

Bell Pepper, Cherry Tomato, Green Chile Pizza

¼ cup minced onion
½ of the tomato puree from the recipe above
1 sweet bell pepper – any color or combo – diced
½ cup (or more) of roasted, peeled, chopped New Mexico green chile
Half pint of cherry tomatoes, cut in half
8 oz (or more or less depending on your preferences) of part-skim mozzarella sliced into thin rounds

Spread the tomato puree evenly on the pizza crust. Sprinkle on the minced onion and spread evenly. Place the mozzarella evenly on the pizza pie. Sprinkle the pepper, chile and tomatoes evenly.

Bake both pizzas for 10-12 minutes at 500 degrees.


  1. Ooh, I've been meaning to find a new pizza crust recipe. I'll have to give this a shot!

  2. Perfect timing, we just got our grill fixed (YAY!) and we love to make grilled pizza. I've been using the foccacia recipe from Alice Water's Simple Foods for my crust but I'd like to try a more traditional crust. Your pizzas look delicious!

  3. Let me know what you think. I like this recipe because you can make it a few days ahead of time and just pop it in the fridge - no need to worry about how long it is rising and the temperature. If you eat meat, the PW's bbq chicken pizza recipe is realy good and easy too.

    Kelsey - I've never tried grilling pizza. It sounds intimidating - doesn't the dough droop between the grates of the grill? Let me know if this crust recipe works well for that.


Hey, thank you!

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