Quick and Easy Pizza Dough | cooking ala mel

Alex and I were both hungry, and I couldn’t come up with any ideas for dinner. Alex mentioned making pizza, but I was lamenting in the fact that we had no yeast, so we couldn’t exactly make a pizza dough. Alex dismissed it, saying we had flour, and we’d figure it out. Remembering I had a recipe for pizza dough that I used to use at home occasionally, we decided to make it without yeast. It was much quicker, and although you could tell that it wasn’t a yeast crust, it was still pretty tasty!

I halved the dough and made two smallish pizzas so that we could each personalize it the way we wanted.

I topped my crust with marinara, Garlic Garlic and Onion Onion seasonings and a tiny bit of Red Hot, sprinkled it with mozzarella and parmesan, and then added baby bella mushrooms, spinach, a tiny bit of broccoli, onions and pepperoni. I then sprinkled the top with a bit more parmesan for an extra boost of cheesy goodness. Alex was still creating his at this point, and I was getting pretty impatient with him due to the amount of layers he added, so I didn’t capture a picture of his before we baked it.

I love how pretty it ended up looking. Pepperoni really makes pizza look nice..

Alex topped his with marinara (although you’d never know it) with italian seasonings, a few splashes of Red Hot, parmesan, mozzarella, cheddar, baby bellas, onions, spinach, broccoli, and then MORE cheddar and mozzarella. He then sprinkled Garlic Garlic around the crust.

This was extremely filling and tasty!

No Yeast Pizza Crust

1 1/3 cups flour (I used white whole wheat)

1 t baking powder

1/2 t salt

2 T olive oil

1/2 cup milk

Preheat the oven to 400ºF. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until a soft dough forms. On a lightly floured surface, knead the dough about 10 times. Shape the dough into a ball and cover it with a bowl; let it stand for about 10 minutes. Place the dough on a cookie sheet, and flatten and roll it into a 12-inch round. Bake for about 8 minutes.

Top with your pizza ingredients and bake for another 15-20 minutes or until crust is light golden brown and cheese is bubbly/brown. Cut into wedges and serve.

For smaller pizzas, halve the dough, flatten and roll the same as you would for a large one, but reduce the baking time to 5 minutes for the initial baking and about 8-10 minutes with the toppings.

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