We’ve been enjoying a lot of homemade pizza recently. The boys LOVE helping me cook. Last time I made pizza I doubled the dough so they could each make their own little pizzas (they prefer cheese pizza) and they had so much fun! I think they also tend to like it better/eat more when they help make it. 🙂 This recipe is an easy one to make, and the dough doesn’t require a lot of time for rising! Simple and delicious!
Makes 1 large pizza (8 slices)
1 T. yeast
1 cup warm water
3 cups flour (plus more for surfaces and adding later)
2 T. olive oil
1 t. sugar
1 t. salt
2 t. oregano, or Italian seasoning
2 T. olive oil
1 small onion, peeled and diced
2 T. garlic, pressed
1 (4oz.) can mushrooms, drained
3 canned artichoke hearts, separated into small pieces
2 cups cooked chicken, shredded
spaghetti sauce (I use Hunt’s traditional)
3-4 cups mozzarella cheese, shredded
1 roma tomato, sliced
sliced olives, optional (not pictured)
Directions for pizza crust:
Mix yeast with warm water. Let sit 5 min. Add other dough ingredients. Mix with spoon, then knead by hand (or with bread dough mixer) for about 5 min., adding flour as needed until not sticky. Sprinkle flour on clean surface and roll out dough to slightly larger than the size of pizza pan. Lightly sprinkle stone or pizza pan with flour and transfer crust to pan (transfer is easiest if you fold rolled out dough on itself, then unfold onto pan). Tuck edges of dough under then poke entire base of crust all over with fork (to keep it from bubbling up).
Directions for topping:
Spread decent amount of sauce over entire base of crust. Sauté onion, garlic, mushrooms and artichokes in olive oil, then add cooked chicken for last 5 min. Spread on top of sauce. Cover with cheese and top with tomato slices and olives (if desired). Bake at 425 degrees for 15-20 min. Let sit for 5-10 min. before serving.
Crust recipe adapted from https://www.geniuskitchen.com/recipe/easy-no-rise-pizza-crust-169571
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.