2 Perfect Fit-Your-Pants Pizzas

Probably, when most of us think of pizza, we think of cheesy simplicity and calorie oblivion to be obtained as takeout/pub/restaurant fare on nights we don’t wanna cook… or just need our pizza fix! 

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Yeah, sure… you could get that pizza.  But it’s hard to keep fittin’ in those skinny jeans if you’re tucking into delivery on the regular.  Right?

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Let’s be honest right now… Do you have a pizza guyAnd does he know you by name?

It's about time to kick that delivery boy back to the curb! 

‘Cause, I don’t know about you, but I like pizza enough that I could eat it every week.  Maybe almost every day.  But I like fitting into my skinny jeans too, which poses a conundrum.

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Or rather, it did, until I worked out a few little details that can keep pizza on my healthy-meals rotation!

 

Heck yeah, with a thin (or short) whole-wheat crust, just the right amount of the best cheese, tons of light tomato sauce + piles of veggies (or a little bit of lean pepperoni, anyone?) we can have ourselves the perfect pie.

Perfect Fit-Your-Pants Pizza

For the crust:

  • 1 cup warm water (heated to yeast packaging’s instructions)
  • 1 packet (2 ¼ tsp.) pizza dough yeast or active dry yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 2 T. extra virgin olive oil
  • 2-4 cups flour – use about ½ whole wheat + ½ white for the best texture

In a stand mixer, (helpful but not totally necessary) dissolve the yeast and the sugar in the warm water.

Add 2 cups flour (half wheat, half white), olive oil, garlic powder, and salt.  With the dough hook attachment, bring the ingredients together to become a very sticky dough.

At this point, I recommend adding just ¼ cup at a time of alternating flours, mixing for a minute in between, until the dough is slightly sticky to the touch.  I usually use about 3 cups of flour total.

Spray a clean bowl with olive oil spray or drizzle it with a tsp. olive oil, and roll the new ball of dough in it to coat.  Cover the bowl with plastic wrap and allow to sit in a warm place (85-90 degrees ish) 30 minutes to an hour (longer is better for gluten – read: elasticity – production.)

When the dough has almost doubled in size, roll it back into a smaller ball and allow it to sit again, another 30 minutes.

Preheat the oven to 475 degrees F and place a baking stone (if you got one!) on the center rack of the oven.

Divide dough into TWO if you want to make both kinds of pizzas.  You could also make one large one.

For two pizzas, spray one pie pan with olive oil and sprinkle with a handful of white corn meal.  Do the same to one large, flat, round pan.

Carefully stretch the dough across both pans.  Don’t worry if dough breaks a little, you can always push it back together.  The large pan will hold the flat pizza – press everything but the outer crust as flat as possible, and make finger indentations in the crust to keep it from ballooning during baking.

The pie pan will hold the “pan pizza”… well, duh…  and will be thicker, but still press the center down a bit and make indentations to keep it lower than the crust.

When the oven is preheated, place one of the pans on the baking stone for 5 minutes.  Exchange it for the other one when it is done, and you can begin topping the first while the other bakes 5 minutes.

Pan pizza crust

Pan pizza crust

Veggie Supreme Pan Pizza

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Top semi-baked crust with:

  • 1 T. minced garlic + coarse sea salt (on crust first)
  • Light, no sugar added tomato sauce, or homemade tomato sauce
  • ¼ - ½ c. crumbled goat cheese
  • ½ zucchini,i sliced into 1/8” thick rounds
  • ¼ onion, diced
  • Lightly marinated artichoke hearts, chopped
  • 4-6 button mushrooms, sliced
  • 6-10 Kalamata olives, chopped
  • 5-6 cherry tomatoes, sliced into ¼” thick rounds
  • Dried oregano to top it all off

And bake for 15-16 minutes in the preheated oven until lightly browned and sauce is bubbling.

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Thin Crust Pepperoni Pizza

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Top semi-baked crust with:

1 T. minced garlic + coarse sea salt (on crust first)

Light, no sugar added tomato sauce, or homemade tomato sauce

¼ - ½ c. crumbled goat cheese

¼ onion, diced

Handful turkey pepperoni, distributed evenly across pizza

Chopped kale - or basil - to taste

Dried oregano to top it all off

And bake for 15-16 minutes in the preheated oven until lightly browned and sauce is bubbling.

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