Easy Pizza Dough

I usually like to plan meals ahead of time, but with the snow days we have had to get creative with what we have around. I found this quick pizza dough (15 minutes!) online and have made it multiple times since. It isn't quite as flavorful as dough that you let sit overnight, but with some garlic powder and chili flakes it is pretty darn good.

Crust:
1 package active dry yeast (or 2 1/4 tsp.)
1 cup warm water (110 degrees)
1 tsp. sugar
2 1/2 cups flour
2 Tbsp. olive oil
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. chili pepper flakes

Preheat the oven to 425. Mix warm water, yeast, and sugar in a bowl. Let rest for 10 minutes or until frothy. Mix in the rest of the ingredients and stir into a ball. Let rest for 5 minutes. Add a bit of olive oil and corn meal to the bottom of a baking sheet and stretch the dough out. It should make enough to fill the baking sheet.

Toppings: (the best variation we've made)
pesto
diced tomatoes
sautéed mushrooms and onions
minced garlic
chopped kalamata and/or spanish olives
sauteed greens (spinach, kale)
sausage
feta

Roasted Vegetable Vegan Pizza

Evan and I were both happily surprised at how delicious this pizza was! I'm already brainstorming the ways I can incorporate vegan parmesan into more meals. The key to this pizza (besides the parmesan) is sautéing the veggies before putting them on the pizza and loading the pizza with garlic and oregano. 

Toppings:

Tomato sauce (I used tomato basil marinara)

Mushrooms

Two small tomatoes

Two bell peppers

One onion

Artichoke hearts

Fresh basil

Garlic salt

Dried oregano

Red pepper flakes

Minced garlic

Vegan Parmesan

¾ cup raw cashews

3 Tbsp. nutritional yeast

¼ tsp. garlic powder

¾ tsp salt

Pulse ingredients in a food processer (I used my Nutribullet) and store in the fridge

Slice and sauté veggies (mushrooms, peppers, and onion) until browned. Sprinkle with garlic salt and oregano. Divide crust (I used Trader Joes Garlic and Herb pizza dough) into two pieces, roll each on a cookie sheet. A Silpat and perforated baking sheet worked perfectly. Add sauce and veggies (including artichoke, tomato, basil, and garlic), then sprinkle with vegan parmesan, red pepper flakes, and oregano. Bake at 425 for 10-20 minutes (depending on how thick the crust is).

I would make the crust a little thicker next time, but it made enough for two dinners and two lunches. Olives and pesto would make yummy additions too!

recipe from Minimalist Baker - where I am getting all my recipes these days!