Here in Atlanta, when there’s an inch of snow on the ground – or even a prediction of snow – everything closes. So no school today for the kiddos, offices are closed, no one is on the streets, and it’s really kind of cozy.
My response is to make pizza. It makes sense, really. What doesn’t make sense is why Publix was sold out of bananas in the pre-storm shopping madness. Are bananas survival food? I think whole wheat, homemade pizza loaded with veggies is real survival food.
This one’s got mushrooms, fresh dill, squash, onions and yellow bell pepper.
Here’s the recipe if you want to give it a try:
Easy Pizza Dough
*1 pkg or 1 Tbsp dry yeast
1 1/2 Tbsp sugar
1 cup water
2 1/2 cups flour (you can use white whole wheat)
1 1/2 Tbsp oil
1 tsp salt
liberal shakes of onion powder, garlic powder and oregano
*Just for the record, the small square packets of yeast contain about 2 1/4 tsp. I just find it easier to measure out 1 Tbsp so that’s what I do and it comes out fine.
Dissolve yeast in water with sugar. Meanwhile, mix flour, salt, seasonings and oil. Add to yeast mixture, mix well with wooden spoon and/or hands, cover with a towel and let rise 10 minutes.
Meanwhile, set oven to 400 and place pizza stone in oven (if you don’t have one, turn oven a little higher). When dough has risen, break off a piece depending on size desired – this recipe makes one large or a few personal sized pizzas.
Spread dough onto parchment paper or foil (admission – I have no idea how to throw pizza in the air), spread with marinara, sprinkle with cheese and desired toppings. If you like spicy pizza, spray lightly with Pam and season with more garlic and onion powder, cayenne pepper or red pepper flakes, and oregano. Bake for 12-15 minutes or until golden and bubbly.