Evil but home-made

There is only one thing in this world (foodwise) that my husband likes more than pasta, and that is pizza. I never considered it healthy food but if it is home-made, than why not?

Since I had some yeast left since my last Christmas pirozhki making, I decided to try and use it for pizza. It turned out to be an easy and fast work in the dough, and for topping I followed my all the time favorite ‘whatever in the fridge’ rule. As a result last Wednesday Dave was enjoying his salami pizza.

Sharing my experience and recipe of this fast and easy dinner pizza.

Salami pizza
Ingredients:

Dough

• 1 pack yeast (I used Bread World)
• 2 - 2 ½ cup of all purpose flour
• 1 ½ tbs sugar
• ¾ tsp salt
• ⅔ cup very warm water
• 3 tbs olive oil

Topping

• 4 tbs tomato paste
• 3.5 oz (100) g salami
• 3.5 oz (100) g shredded cheese
• 1 bell pepper finely chopped
• ½ onion finely chopped

ready to go to the oven

Directions:

1. Make your yeast active: stir yeast into ¼ cup of very warm water, add 1 tsp sugar and leave for 10 min in a warm place. If yeast doubles in volume it means it is active. (Note: This is the directions for Bread World yeast, if you are using a different brand follow the instructions on the package). 
2. Mix the active yeast, 1 cup flour, salt, sugar and water in a mixing bowl. Mix well. Stir the rest of water and olive oil. Make the dough (it should feel ‘live’ and non-stick from the bowl). 
3. Rest the dough for some 10-15 min. 
4. Meanwhile, preheat the oven to 425 F (220 C). 
5. Prepare topping: chop vegetables and meat if needed. 
6. Pat dough with floured hands to fill pizza pan. 
7. Spread with pizza sauce. Top with vegetables, salami and cheese. 
8. Bake on lowest rack for 15 minutes, until cheese is bubbly and crust is browned.

ready to be consumed

As a starter I served simple mixed vegetable salad and it make a nice and easy to cook weekday night meal.