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Cecilia, Food, Lifestyle
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January 13, 2015

Pepperoni, Spinach, Broccoli Slaw Pizza

I had people asking about the recipe when I posted this pic on our Instagram, but my husband actually made it so I had to get the secret family recipe from him.  Ok, ok…it’s not really a secret family recipe, but it sure does taste like it should be.  😉

10919015_10100940462348093_6793006909041354576_n copy

The crust, my husband makes from scratch and refrigerates overnight before using.  He got the recipe from About Food.  If you go to the site it says it makes 1 large or 2 small pizzas, but when Blaine makes it, he stretches the dough to make 2 large pizzas out of it.

Crust Ingredients
2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt

Toppings for 2 pizzas
1 can of tomato sauce
broccoli slaw
pepperoni
fresh mozzarella cheese
1/2 an 8 oz. bag of shredded mozzarella cheese
baby spinach

  • Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
  • Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it’s together enough to turn out on to a lightly floured work surface to knead.
  • Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
  • Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
  • Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
  • Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
  • When ready to use, remove from fridge, and let the dough come up to room temperature before using.
  • Preheat oven to 490 degrees.
  • Roll out the dough, stretch it, and throw it until the crust is at your preference…then place on pizza pans (as mentioned above Blaine stretches it to make 2 large pizzas as we prefer thin crust).
  • Spread tomato sauce (we don’t like too much tomato sauce on ours and only use about 3/4 of the can).
  • Tear pieces of fresh mozzarella and spread evenly on both pizzas.
  • Spread 1/2 bag of shredded mozzarella cheese on both pizzas.
  • Top with preferred toppings.  We only did pepperoni, spinach, & broccoli slaw to 1/2 of one of the pizzas.  The rest was only pepperoni.
  • Bake until cheese is golden brown.  I asked Blaine how long and of course he said he doesn’t time it.  Typical guy comment. 😉
  • Once the pizza was done baking, I added some more broccoli slaw for some extra crunch.  ENJOY!!

Screen Shot 2015-01-12 at 9.12.35 PM

 

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