As a college student, you probably donate a large portion of your money to the local pizza chain, especially since it’s an easy vegetarian option when you don’t feel like cooking. Making your own pizza allows you to be a bit more creative and is way cheaper. This is a perfect version in my book, because you don’t have to wait for the crust to rise. Try some soy pepperoni and see if your nonveggie friends notice the difference, or just stick to vegetables.
Recipe information
Yield
makes 2 (8 by 14-inch) pizzas; serves 10
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Stir together the flour, sugar, yeast, and salt in a large bowl. Make a well in the center of the flour mixture and add the water and oil. Stir until completely combined. Coat your hands in flour to prevent sticking and spread half of the dough into an 8 by 14-inch rectangle in the center of each of 2 large ungreased baking sheets.
Step 3
Peel and finely chop the garlic or pass it through a garlic press. Stir the garlic and Italian seasoning into the can of tomato sauce. Spread half of the sauce onto each crust. Spread the topping ingredients over the sauce and sprinkle with the mozzarella cheese. Bake for 20 to 25 minutes, or until the crust is golden brown.
cooking 101
Step 4
Pineapple, olives, peppers, mushrooms, spinach—everyone has his or her favorite pizza toppings. Most are pretty self-explanatory, but any vegetables should be cleaned before you use them. They should also be chopped fairly thin so that they cook all the way through by the time the rest of the pizza is ready. Make Hawaiian-style pizza with diced pineapple and soy ham or try a more authentic Italian pizza with ricotta cheese, spinach, fresh basil, and tomato.
