Homemade Pizza with Toppings Extravaganza

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
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This recipe yields enough dough for three delicious homemade pizza pies. Customize your pizza with these four savory toppings options: sautéed eggplant, sautéed peppers and mushrooms, sautéed vegetables, or sardines with onions and tomatoes. Perfect for pizza night, a Melave Malka, or even a rainy day activity.

For another variation, try this pizza dough recipe by Estee Kafra.

1h 10m 8
Medium Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Basic Pizza

  1. Dissolve yeast and sugar in warm water. Combine all dough ingredients and knead to a soft dough.

  2. Let rise for 30 minutes. Divide into three parts. Roll out each part to fit a 14-inch baking sheet.

  3. Prepare the topping of your choice (see below) or follow these directions if you prefer your pizza plain: Combine ingredients for tomato sauce. Spread over dough. Sprinkle half a pound of grated cheese on each pizza pie. Bake at 400 degrees Fahrenheit for 20 minutes.

For the Pepper and Mushroom Topping

  1. Sauté onion in oil until limp, add pepper and mushrooms and cook, covered, over low heat for 20 minutes. Add tomato sauce, salt and pepper and cook for an additional 10 minutes.

  2. Spread one third of the mixture over each pizza pie dough. Sprinkle oregano and cheese. Bake as directed above.

For the Vegetable Topping

  1. Sauté onion in oil until transparent. Add vegetables and salt and sauté over medium heat until limp.

  2. Arrange over dough. Sprinkle oregano and cheese. Bake as directed above.

For the Eggplant Topping

  1. Sauté onion in oil until limp, then add vegetables and spices. Cook over low heat for 45 minutes.

  2. Spread one third of topping over each pizza dough. Sprinkle cheese over topping. Bake as directed above.

For the Sardine Topping

  1. Spread sardines onto dough. Arrange onion and tomato slices. Mix tomato sauce with spices and spread over vegetables.

  2. Mix tomato sauce with spices and spread over vegetables. Bake as directed above.

Credits

Variations:

Add broccoli and cauliflower florets before baking.

Description:

Photography and Styling by: Elazar Klein Studio

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1 Comment

Stacey Silverman •

How much active dry yeast? My jar of Fleischmann's active dry yeast says 2 1/4 teaspoons to each cake fresh yeast, which is 0.6 oz. That equals 7 1/2 teaspoons, or 2 1/2 tablespoons of active dry yeast. All this goes on the assumption that the recipe is asking for fresh yeast. Are these calculations correct? Thank you.