Johnson’s Pizza Dough With Topping Suggestions


Johnson’s Pizza Dough With Topping Suggestions

Makes 5 mini, thin-crust pizzas or 2 large pizzas. Recipe is from Jay and Melissa Johnson.

1 (1/4 -oz.) packet rapid rise yeast

1 cup warm water (not too hot — only about 105 degrees)

1 tsp. sugar

3 cups flour

1 tsp. salt

2 tsps. honey

1 tbl. olive oil plus some for greasing bowl and brushing over pizzas

1. In small bowl, dissolve yeast in 1 cup warm water (make sure it’s not too hot). Stir in the sugar then allow the yeast to swell up, 2 to 3 minutes.

2. In separate large bowl combine flour and salt. Stir to blend with whisk.

3. Add the dissolved yeast mixture to flour mixture. Add honey and 1 tablespoon olive oil and mix well. Stir then knead with your hands while dough is still in bowl for a couple of minutes, then finish by kneading the dough on a floured board. If dough is sticky, add a little more flour as you knead. You want to knead until the dough is smooth and elastic.

4. Place dough in a lightly greased bowl, cover with a clean towel and allow to rise until double in bulk (about 2 hours). Roll as dough to make pizzas as thin or thick as you like them.

5. Add toppings and bake in 425-degree oven until crust is lightly browned around the edges and toppings are bubbly. Let cool just slightly before serving.

Topping suggestions:

Pepperoni and cheese (always popular) pizza sauce, mozzarella cheese and pepperoni slices

Leftover chicken or beef with barbeque sauce, fresh cilantro, sliced red onion and Gouda cheese

Brush with pesto or olive oil then add marinate artichoke hearts, anchovy slices, sliced white onion, feta cheese, yellow bell pepper slices.

. Brush with olive oil then add sautéed fresh spinach leaves and garlic, sliced roma tomatoes, a little mozzarella and fresh basil leaves.

. Brush with olive oil then add either cooked bacon or Canadian bacon, sliced red bell pepper, sliced yellow bell peppers and black olives. Cheese of choice

. Brush with pesto or olive oil and add sautéed shrimp and mushrooms topped with olives, capers or green onions. Cheese of choice.

. Use any pesto, olive or artichoke spread, top with sliced tomatoes and fresh mozzarella, feta or Gruyère cheese.