The kid can be a picky eater, but when it’s pizza time… all she wants is CHEESE!
She will (and does!) pick all other ingredients and put them aside!
Because I was feeling a bit lazy and because the kid kept asking for it, we had pizza night. For her… cheese pizza. For me… Hawaiian!
The best pizza crust recipe (for me) is the Olive Oil Dough from Artisan Pizza and Flatbread in 5 minutes a Day by Jeff Hertzberg and Zoe Francois. But I halve the recipe since I don’t have a container that’s big enough.
1-3/4 cups lukewarm water
1/8 cup olive oil
1/2 tablespoon instant yeast
1/2 tablespoon Himalayan pink salt
1 tablespoon sugar
3-3/4 cups bread flour
Just stir everything together and then leave it at room temperature for a couple of hours. Then stick it in the fridge overnight. The next day, pinch off some dough and roll out as thin (or thick) as you like. We like ours super-thin, about 9-1/2 inches in diameter. (Then again, an off-the-shelf frozen pizza crust works just as well, too.)
Put some fresh diced tomatoes (or by all means use the ones from a can, just remember to drain them… or go ahead and spread on some ready made pizza sauce, that’s fine too!) then pile on the cheese! In our case we already had cheddar, parmesan, and toast cheese so we just had to get some mozzarella (I saw an all-in-one pack of shredded pizza cheese and was so tempted to buy it; and I’m sure I would have if we didn’t already have other cheeses at home!)
Anyway, bake the pizza at the highest setting (as possible – ours was about 475*F) of the oven for about 10 to 15 minutes… then enjoy!!!
(for the Hawaiian just put sliced ham and pineapple chunks!)