Upcycled Homemade Pizza

A recipe from one of our #LessWasteMoreTaste2020 contest winners, Aaron Staples. Thanks Aaron! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Pizza
Cuisine American, Italian
Servings 8
Calories 342 kcal

Equipment

  • Mixing Bowl
  • Baking Sheets or Pizza Stones

Ingredients
  

Dough

  • 1 tsp sugar white, granulated
  • 1½ cups water warm (110 degrees F/45 degrees C)
  • 1 tbsp active dry yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3½ cups NETZRO wheat flour*

Homemade Pesto Sauce

  • 1 cup basil* fresh
  • 3 cloves garlic* peeled
  • ⅓ cup olive oil
  • ⅓ cup parmesan cheese freshly-grated
  • 3 tbsp pine nuts
  • 1 tbsp lemon juice fresh-squeezed
  • salt + pepper to taste

Toppings

Instructions
 

  • In a large mixing bowl, dissolve 1 teaspoon of sugar in 1.5 cups of warm water. Sprinkle 1 tablespoon of yeast on top. Wait about 10 minutes, and the yeast will activate and become foamy.
  • Add 1 tablespoon of olive oil and 1 tablespoon of salt to the yeast mixture, then mix in 3 cups of NETZRO wheat flour until dough starts to come together. Place the dough onto a surface floured with NETZRO wheat flour (approximately 0.25 cup), and knead until all the flour has been absorbed. Place dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until doubled in size, about 1 hour.
  • After the dough has doubled in size, place the dough onto a lightly floured surface, and divide into 2 pieces for 2 thin crust. Form into two tight balls. Let rise for about 45 minutes, allowing the dough balls to double in size again.
  • Preheat the oven to 400 degrees with the baking sheets (or pizza stone) in the oven. Roll a ball of dough with a floured rolling pin or bottle until it is your preferred thickness. Pull the baking sheets from the oven, coat with oil, and place the pizza dough.
  • Top with your favorite ingredients. We used both Mozzarella and Parmesan cheese.
  • Bake both pizzas, side-by side, for 25 minutes or until the crust is crisp and the cheese is melted. Be careful not to place on the top shelf, as you might burn some toppings!

Notes

"We made pesto from our basil plant for the sauce. We cooked Italian sausage for our meat. For our veggies, we added sun-dried tomatoes, spinach, mushroom, and onion from our local farmer’s market. Enjoy with your favorite beverage. For us, this included a MI cider and a homebrewed Hefeweizen."
 
Nutrition Info does not include toppings, except cheese.

Nutrition

Calories: 342kcalCarbohydrates: 44gProtein: 8gFat: 15gSaturated Fat: 2gCholesterol: 3mgSodium: 362mgPotassium: 105mgFiber: 2gSugar: 1gVitamin A: 192IUVitamin C: 2mgCalcium: 67mgIron: 3mg
Keyword pizza, upcycled