1/2 cup / 125 ml lukewarm water
1 tsp. / 5 ml sugar or honey
1 tbsp. / 15 ml / 1 packet active dry yeast
Dissolve sugar in water. Sprinkle yeast on top. Let stand 5 minutes.
1/2 cup / 125 ml unbleached white flour
1/2 cup / 125 ml whole wheat flour
Additional flour as required
2 tsp. / 10 ml oregano
1 tbsp. / 15 ml olive oil
Put flour & oregano in medium bowl, stir. When yeast is almost ready, add oil to flour (don’t stir yet!), then stir yeast mixture briskly with a fork, and add all at once to flour mixture. Stir in additional flour until dough begins to clean from sides of bowl. Put on lightly floured surface and knead briefly, a few strokes. Put in oiled bowl (we quickly wipe out and use the same one to save dishes). Cover with a clean teatowel and let rest for 10 minutes. Meanwhile heat oven to 400F.
Grease your pizza pan, or to make cleanup easier, tear off a piece of parchment the size of your pizza pan. Press or roll crust out to the size of your pan (we use a standard size you can buy at a grocery or department store, such as Baker’s Secret).
Put some sauce on the dough and spread it around with your hands (Yes, it’s squishy. Live a little).
We use…2 heaping tbsp. / 40 ml pesto or chili sauce or marinara
Then top with
1 small jar marinated artichokes, drained & sliced
4 white mushrooms, sliced
10 black olives (or others you like!) pitted and sliced
On top of the vegetables crumble feta and grate mozza…
2 oz. / 60 g light feta
2 oz. / 60 g skim milk mozzarella
Bake for around 18 minutes until bubbling, golden and crust is nicely done.