Not-so "Cheat" Pizza
Not going to lie, I'm not a huge fan of pizza, *gasp!* but my hubby and littles definitely are. I can say I have easily been asked for pizza three out of the last four nights from E, who pretty much survives on nothing but peanut butter and toast these days - yes, I live with a threenager. So if E asks for it, and I can pretty much bet the dog's life that she will eat it, you bet I'll make it.
My mom was never the best cook, but man, that woman can make a mean soda biscuit. So when I was browsing online for a quick pizza recipe and found one by Jamie Oliver pretty much using my mom's soda biscuit dough as a crust, I jumped on it like a fat kid on cake! I laced up my runners, threw the kids in the stroller and ran them to the nearest grocery store to get a bag of flour and some pepperoni for their pizza. From there, well, let's just say it was magic: a crispy, sweet deep-dish-esque crust without the grease. Feel free to add your own spin on the toppings, this recipe is open for interpretation:
BBQ Turkey and Sweet Onion Pizza
Crust:
3 c. all purpose flour
1 tbsp baking powder
Pinch of salt
1 c. luke warm water
Toppings
Extra-Lean Ground Turkey
1/4 c. Walden Farms BBQ Sauce
1/2 sweet onion, minced
1/2 c spinach, chopped
Sliced Tomatos
1/2 c shredded cheese
Set your oven to broil, and place your pizza pan in the oven while it preheats.
Heat a non-stick pan and add a few squirts of olive oil. Toss in the onion, coat it in the oil and heat until the onions become translucent. Add you ground turkey and cook through. Once the turkey is fully cooked, add in your BBQ sauce -I don't use much more than 1/4c. because I find it gets too "saucy" and the crust becomes soggy. Turn the stove off but leave the pan to simmer on the element.
Mix dry ingredients for crust in a bowl, and slowly add water. Some people use a mixer, but I prefer to knead dough by hand so that I can easily check its consistency in case its too dry. The dough should hold together, but be a little sticky. You should see layers if you pull it apart.
Split the dough into two balls. Take one, and roll out on a floured surface. It doesn't have to be perfect, make it "rustic". Pull out one of the pans from the over *careful, it's hot* toss a tbsp of olive oil, swirl it around and place your rolled dough on top. Assemble your toppings, and place back in the oven for 5 minutes. Do the same for the other pan and dough ball, or save the dough in the freezer for up to 3 months.
This is the hard part: at 5 minutes, pull your pan out and let sit for 5 more minutes. This is so you don't burn your mouth on the pizza before you can enjoy it! Once the time is up, slice it, be lady-like and put it on a plate, and enjoy.
