Today’s recipe is one I’ve been making for a couple years now, but have only just got round to sharing. I’ve mentioned before that even though I loathe scary things, I love making spooky-ish foods in October!
The recipe below makes 4 pizzas, enough for my family, plus leftovers because it is the literal end of the world if there aren’t pizza leftovers around here - boys!)
Depending on your browser, you may notice some check marks in the ingredient list. This past summer, one of the kids’ chores was to make at least one meal per month (with assistance) for the family. It is a way to get them to help out and to teach them some life skills as they get closer and closer to being on their own.
One month, Spud (going into 7th grade) chose to make the weekly pizza. Since I didn’t actually have the recipe I make on the blog (I typically take this one and mentally triple it each week), I decided to type it up for him. As he went, he added little check marks to the recipe and I just didn’t have the heart to delete them!
3 cups whole wheat flour✓
3 cups all purpose flour✓
2 tablespoons instant yeast✓
1 tablespoon sugar✓
2 teaspoons salt✓
½ cup olive oil✓
2 cups warm water (110 degrees F)
1 (15 ounce) can tomato sauce✓
1 ½ teaspoons dried basil✓
1 ½ teaspoons dried oregano✓
1 ½ teaspoons dried marjoram✓
1 teaspoon garlic powder✓
Toppings (per pizza, recipe above makes 4)
2 cups shredded mozzarella
Green Olives, sliced
Preheat the oven to 425 degrees F and place a baking stone (if using) in the oven to heat up.
Mix together all of the sauce ingredients, set aside.
Combine whole wheat flour, yeast, sugar, and salt in the bowl of a stand mixer. Add the water and oil and mix on low until combined.
Slowly add in the remaining flour until the dough forms a ball. Switch to the dough hook, continuing to mix on low, for 4 minutes. Keep adding flour, bit by bit until the dough is no longer sticky (slightly tacky is ok).
Divide the dough into 4 equal parts.
Sprinkle a pizza peel with cornmeal. Roll the dough thin and add the sauce and mozzarella Add pepperoni and skull mushrooms. Use olives to create “eyes”.
Bake for 8-12 minutes or until the crust is browned and the cheese is melty.