The sun is out, the weather is warm and it’s finally feeling like summer! While many of our junior chefs are already enjoying summer vacation, we’re lucky enough to have a few classes still in session. For those of us with a few weeks left, we’re dedicating this week to honing our pizzaiolo skills! We’ll be starting from scratch with a soft, stretchy, homemade dough. From there we’ll add sauce, cheese and a variety of fresh summer veggies. June brings tons of great produce to our markets and grocery stores including summer squash and zucchini, spinach, mustard greens and other summery lettuces, and a whole variety of peppers and peas. We hope you’ll try out this recipe at home and experiment with your toppings!
- 2 tsp sugar
- 1 packet active yeast
- 2½ cups bread flour
- 1 tsp salt
- 1 Tbsp. olive oil
- 1 jar organic marinara sauce
- Mozzarella cheese
- Summer veggies of your choice! (Zucchini, Fresh Tomatoes, Corn, Red Bell Peppers, Red Onion, Greens)
- Preheat oven to 450°F / 230°C.
- In a large bowl, combine 1 cup warm water, 2 teaspoons of sugar, and 1 packet active yeast. Stir and then let sit for 10 minutes to allow yeast to activate.
- Add 2½ cups bread flour, 1 teaspoon of salt, and 1 tablespoon of olive oil. Mix until it forms an even ball of dough.
- Cut into as many pieces as desired and flatten into pizza crust shape. Top with desired toppings and bake at 450°F/230°C for 10 to 15 minutes or until crust is golden brown.
** This recipe was inspired by BuzzFeed. To check out the original, look here!