This is the current state of affairs in our kitchen.
My Dad is in the process of replacing the floor. Which means the work station is pushed to the left, groceries are piled to the right, and who knows where any of the various pots and pans are now located.
So, amidst all of this craziness, lunch and dinner prep has been…well…interesting. We’ve been mostly sticking to things that require little mixing and blending, like salads or soups or things like that.
There’s also been pizza.
Homemade pizza is probably the best thing ever invented.
Think about it. Whole wheat crust. Tomatoes, onions, broccoli, olives, more onions (because that’s how we roll around here.) And cheese. This is a completely balanced meal and it could not be easier to make.
When I have the time (and…ahem…space), I like to make a slow rising crust that develops into this warm, doughy bite of heaven. But when things get a little crazy and cramped, this pizza recipe will do just fine. No rising, no waiting, no fussing.
- 1 package active dry yeast
- 1 c. warm water
- 1 tsp sugar
- 1/2 tsp salt
- 2 T. olive oil
- 2-1/2 c. whole wheat flour
- additional toppings: favorite sauce (I use canned diced tomatoes, drained, with lots of garlic powder, fresh basil and oregano added in), low-fat cheese and veggies of your choice
- Dissolve yeast in warm water. Stir in remaining ingredients until stiff ball forms. Let rest about 5 minutes.
- Spread dough out on sprayed cookie sheet. Add sauce and veggies. Top with cheese.
- Cook at 425 for 18 minutes or until hot and bubbly. Enjoy!