Prep 1 hr 30 mins
Cook 25 mins
You can throw in up to four (4) of your favorite pizza toppings with this recipe. I just happened to have some olives, green pepper and salami in my fridge that needed to be eaten. If you're like me and can eat pizza every day for a week without getting tired of it, this would be a delicious and economical solution for you.
- 2 1⁄4 teaspoons dry active yeast
- 2 teaspoons salt
- 1 tablespoon unbleached cane sugar
- 2⁄3 cup water, warmed to 110-115 degrees F
- 1⁄4 cup olive oil
- 2 cups all-purpose flour
- 1 (6 ounce) can tomato paste
- 2 1⁄4 cups water
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1⁄2 teaspoon parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup colby-monterey jack cheese, shredded
- 1⁄4 cup mozzarella cheese, shredded
- 1⁄2 green bell pepper, sliced
- 15 black olives, sliced
- 15 thin slices salami
- For the Dough: Using a blender with a dough blade, combine yeast, water and salt. Pulse for 10 seconds. Add oil, and 1 cup of flour. Pulse until mixed. Add the remaining flour. Pulse until mixed. Set the dough aside in a lightly oiled bowl, and covered, for 1 hour.
- For the sauce: In a small pot over medium heat, combine tomato paste, water, brown sugar, garlic, parsely, basil, oregano, salt, and pepper. Heat until it start to simmer than reduce heat to low. Let sit stirring occasionally for 10 minutes. Turn off heat and wait for pizza dough.
- For the Pizza: Lightly oil your pizza sheet. Spread the dough on the pizza sheet. Pour enough of the pizza sauce to lightly cover the dough all the way to the sides. Lightly sprinkle some of the cheese over the sauce. Lay down the salami starting around the edges and working towards the center. Lay down the sliced green pepper like spokes on a bicycle. Sprinkle olives over whole pizza. Sprinkle on remaining cheese.
- Cook in oven for 25 minutes at 425 degreesF.