This was my first stab at making pizza dough from scratch. My fiance and I have big dreams that involve a stone pizza oven in our backyard and, with owning a pizza oven comes owning the responsibility of making amazing homemade pizza – obviously.
Considering the fact that I hate everything involved with baking, making a dough from scratch was intimidating to me. I honestly stood in the kitchen staring at all of my ingredients while nervously chewing my lip thinking, “Should I really do this? Can I do this? What if I fail? What if I fail at pizza? My soul will crumble into pieces. Is it worth the risk?”
Eventually I pulled myself together, rolled up my sleeves, and reminded myself that “The only barrier between you and success is yourself!” because I am my own motivational poster.
Just kidding – I’d never think like that – cheeseball. My real motivation was more along the lines of “If you f*%! this up, you don’t get pizza.”
My way of thinking is clearly the right way of thinking (for me) because my dough turned out dough-liciously, and I got to stuff my pie hole with crusty, cheesy goodness. I guess for me, true motivation lies less within wise words and more within fear of no pizza.
So now you’re probably thinking, “Okay, great. You’ve got pizza dough down pat. What’s with the white pizza?”
I wanted to experiment, that’s what.
The beautiful thing about pizza is that it’s versatile, so I’m going to share with you MY recipe, but you can add in and substitute whatever you’d like.
For sauce, I used my cauliflower cream sauce (you can find the recipe here). It’s delicious, flavourful, garlic-y, and smooth – a perfect accompaniment for the sauteed mushrooms, artichokes, shallots, mozzarella, baby arugula and shaved fresh romano cheese. In making the cauliflower cream sauce, you end up with a huge batch and you’re really only going to use maybe 1 cup of it for this recipe, but that’s a good thing. That’s a good thing because you can use the cauliflower cream sauce later in the week for something else – like pasta. Having a large batch of this stuff is never a bad thing, man.
I’m also thankful to have found yeast packets specifically for pizza dough. This dough is ready to go in 30 minutes and you don’t need any high-tech appliances – just your bare hands! Easy peasy.
Easy Cast Iron Pizza in Less than an Hour
CRUST1 cup of all-purpose flour
- 3/4 cup of all-purpose flour keep separate
- 1 packet of undissolved Fleischmann's Pizza Yeast See notes
- 1.5 teaspoons sugar
- 3/4 teaspoon sea salt
- 2/3 cup very warm water 120-130 degrees F
- 3 tablespoon olive oil
TOPPINGS1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup cauliflower cream sauce optional (see notes)
- 1 cup mozzarella cheese shredded
- 10 approx. baby bella or cremini mushrooms, sliced
- 1/2 cup marinated artichoke hearts
- 1 shallot sliced
- Sea salt and ground black pepper to taste
- Freshly grated romano cheese
CRUSTIn a large bowl, combine the flour, pizza yeast, sugar, and salt.
- Add the warm water and the oil
- Mix well, with your hands, until blended (approx 1 minute)
- Add enough flour to form a soft dough - approx 3/4 cup.
- Knead the dough on a floured surface for approx. 4 minutes or until the dough is smooth and elastic-like. Add additional flour if needed. If the dough gets too sticky, rub some olive oil into the palms of your hands. It's an instant fix!
- Pat the dough with floured hands and set aside to let it rise for approx. 30 minutes.
- Once the dough has risen, fill it in a lightly greased cast iron skillet working the dough out evenly and create a crust up the edge of the skillet.
TOPPINGSHeat olive oil in a saucepan on medium heat.
- Add the garlic, and saute until fragrant.
- Add the sliced mushrooms.
- Sprinkle with sea salt and ground black pepper, and saute on medium-low heat for approx. 10 minutes or until mushrooms become tender. Remove from heat.
MAKING THE PIZZAPre-heat the oven to 425 degrees F.
- Carefully spoon the cauliflower cream sauce evenly over the bottom crust of the pizza dough.
- The layer evenly with half of the shredded mozzarella, the mushrooms, the artichokes, the remaining half of the shredded mozzarella, the scallions, and another drizzle of cauliflower cream sauce if desired.
- If you'd like, you can brush some olive oil on the outer crust.
- Place the skillet on the lowest oven rack and bake for approx. 15 minutes or until the crust is brown and the cheese is bubbling.
- Remove from the oven and garnish with baby arugula and freshly grated romano cheese.
Cauliflower Cream Sauce recipe can be found here: https://www.killingthyme.net/2014/04/07/cauliflower-cream-sauce/