Introduction: Homemade Pizza
When we first made this pizza, no words could be spoken on how deliciously devilish it was with its paradise like flavors exploding in a new world of sensation in our mouths! A little to dramatic you say? Well guess what, its not. Because that's the only way we could explain just how good it was. . Forgive us for the lack of pictures of the pizza it self (Sadly we didn't think to take any until it was almost all gone!), and the lack of overall pictures. The above picture has (half) a piece of it in the corner, but you got to admit it still looks dangerously sexy even after its been chomped on lol.
It took quite a lot of experimentation to come up with this perfect little combination of flavors and ingredients. Try to use fresh local ingredients and not be greedy with the quantity or quality you use.(Every one disserves to spoil themselves and their food once in a while!)
I hope you enjoy and guarantee you wont regret it:)
Notes: This recipe is for 2 medium sized pizzas and can be adjusted in half if you just want to make one, or used to make an extra large pizza if cooking time is adjusted to taste.
Step 1: Gathering and Preping the Ingrediants.
For the Pizza toppings
- 2 cups homemade or store bought Pesto sauce
- 2 cups Artichoke hearts (Chopped)
- 2 cups Sun dried tomatoes (Chopped)
- 2 cups Spinach (Wilted)
- 6 oz. Mozzarella (Shredded)
- 8 oz. Feta cheese (Crumbled)
- 6 oz. Asaigo cheese (Shredded)
- 4 oz. Provolone (Shredded)
- Parmigianino (Grated,for sprinkling)
- Olive oil
- Fresh Basil (Finely chopped)
- 6 whole Parmesan chicken sausages (Sliced and partially cooked .)(If you cant find these, feel free to use any Greek, Italian, or Mediterranean style substitutes)
- 1/2 Cup Bell pepper (Sliced in strips)
- 1/2+ cup olives sliced( I recommended using a mixture of kalamata, green, black, and what ever other kinds you can get your hands on)Love olives much,lol
For the Pizza crust
- 1/2 Tsp. Honey
- 1 cup Warm water ((Scant)(100 is perfect))
- 1 package Active dry yeast
- 2 3/4 cups All purpose flour
- 1/2 Tsp. Salt
- 1 Tbsp. Good quality Olive oil
Step 2: First Off, the Pizza Crust Dough.
If you want to be lazy, you can skip this section and use store bought crust instead. But it defiantly wouldn't be as satisfying as making your own warm, crispy, crunchy pizza crust.(plus if you make it, it doubles as bragging point;)
For the Pizza crust gather
1/2 Tsp. Honey
1 cup Warm water ((Scant)(100 is perfect))
1 package Active dry yeast
2 3/4 cups All purpose flour
1/2 Tsp. Salt
1 Tbsp. Good quality Olive oil
Start by stirring the honey into warm water in a small bowl. Sprinkle on yeast and stir until dissolved. Let sit in draft free area for 5 minutes, or until it starts to bubble. Meanwhile, mix the flour, salt and oil in a large bowl using a wooden spoon. Pour in the yeast mixture and stir until a soft, almost sticky dough is formed. (3 to 5 minutes) Knead your dough by hand on a lightly floured surface (like counter) until smooth and elastic. If to sticky, add one Tbsp. of flour at a time until desired consistency is reached. Put into a lightly oiled bowl and leave in shaded draft-free area with a kitchen towel or some aluminum foil over the top of bowl. Let dough sit, undisturbed, for 1 hour or until it doubles in bulk. Punch dough down for 5 minutes, and knead for about 3 more minutes. Your Dough should now be ready for use.
Step 3: Finishing Up Your Pizza.
Place an oven rack on lowest area in your oven and Preheat it to 350 F.
Cut your prepared pizza dough in half and put one on an oiled pizza slate or stone, rolling it out across the entire stone with rolling pin until it slightly falls evenly off the stone all around and is evenly thin throughout . Fold the fallen edges of your crust all around the pizza to make edges of your crust . Brush the whole thing lightly with some olive oil. Do not skip this step or you'll end up with a soggy bottomed pizza.
Next add on the pesto and spread evenly with rubber spatula. Next, In this order, spread and sprinkle on half of the mozzarella, the artichoke, wilted spinach, basil, bell pepper,tomatoes, asiago cheese, and the olives. Place the sliced sausage all around in desired pattern, and top with the feta cheese, Parmesan, provolone and garlic. If desired sprinkle on cracked pepper and a pinch of salt .Finally, pop in preheated oven and Cook for 35-45 minutes , or until crust is golden brown, cheeses are bubbly, and vegetables are tender. Cool for 6 minutes, slice, serve, and enjoy immediately:)