Empty Pantry Pizza
These days my pantry is almost always empty. With four young kids constantly in tow, a full time job, and sky high grocery prices, my motivations to hit the market is at an all time low. When I finally do make a run for provisions, my big family seems to diminish our stash faster and faster each week.
So on an afternoon when I had nearly nothing in my pantry, four hungry children, and no energy to head to the store, I came up with this recipe. Fast, minimal ingredients, and totally delicious, this is the kind of kid-friendly meal that every mom needs in her back pocket. Plus as a homemade pizza, it’s healthier and cheaper than store bought or delivery.
I used whatever cheeses and toppings I had on hand for this pie: sliced cheddar, grated parmesan, oregano from my indoor herb garden, and a few cherry tomatoes. You could easily substitute what you have: mozzarella and sliced bell peppers, or some leftover sausage would do nicely.
No matter what toppings you have, be sure to get the kids involved. This is a fun and easy recipe to make with little chefs!
Empty Pantry Pizza- makes one 14 in pizza
Equipment:
Stand mixer w/ dough attachment
14 in pizza pan
Rolling pin
Pizza Peel (optional)
Dough Ingredients:
2 3/4 cups bread flour
2 1/2 tsp. active dry yeast (1 packet)
2 tsp. kosher sea salt
1/4 cup olive oil
1 cup warm water + more as needed
Sauce Ingredients:
3 TBS. tomato paste
2 TBS. ketchup
2 tsp. dried oregano
2 TBS. olive oil
2 cloves of garlic, minced
Topping Ingredients:
8 slices of mild cheddar or mozzarella cheese, diced
2/3 cup grated parmesan
3/4 cup cherry tomatoes, halved (optional)
Olive oil for drizzling
Flaky sea salt (optional)
Fresh oregano or basil (optional)
Method:
Make the dough. Combine 1 cup of warm water and the yeast in a measuring cup. Let sit for 5 minutes. The mixture should bubble and have a warm, yeasty aroma.
Meanwhile, combine the flour and salt in the bowl of the stand mixer. Stir with a fork to evenly distribute the salt. Fit the mixer with the dough hook and pour in the yeasted water and olive oil. Mix on medium speed for 3-5 minutes. If the dough feels too dry, add water 1 TBS. at a time. The finished dough should be smooth, slightly tacky, and elastic. There should be no crumbling.
Rub olive oil around the inside of a large bowl before transferring the dough there. Cover the bowl with plastic wrap and place it in a warm spot to rise for 30 minutes.
While the dough is rising, preheat the oven to 500ºF with the pizza pan inside.
Make the sauce. Combine all the sauce ingredients in medium bowl and stir. Set aside.
Once the dough has risen for 30 minutes, remove it from the bowl, and place it on a clean, lightly floured work surface. Use the rolling pin to roll it out into a large flat circle, about 14 inches wide. The dough is very easy to work with, so you shouldn’t need too much flour or to manage any tossing, but go for it if you like!
Before topping your pizza, place it on a large parchment round on top of your pizza peel. This makes it really easy to transfer to the hot pan. Then top your crust with an even layer of sauce, followed by the cheeses, cherry tomatoes, a sprinkle of flaky salt and a healthy drizzle of olive oil.
Bake the pizza. Transfer the pizza on the parchment onto the pizza pan. Lower the oven temperature to 425ºF and bake for about 12-15 minutes or until the cheese is bubbly and the crust is baked through. If the top is browning too quickly, you can loosely tent the pizza with foil, but do not underbake the pie, or you will end up with raw dough instead of a nice fluffy crust.
Allow the pizza to cool for a couple minutes on a cutting board, then top it with fresh basil or oregano, slice, and serve.
Recipe adapted from the New York Times & Happy Foods Tube
