Moving forward with our lovely theme of “pie” for the month of November and the ever ongoing theme of me trying to take a new spin on things, I present to you a recipe for PIZZA PIE.
A few weeks ago I stumbled upon a recipe for 2 ingredient pizza dough. Given it was so simple and I could not find the origin I will simply say this…I did not come up with this idea, and I don’t think anyone really knows who can take credit. I will also say this…it’s wonderful! I have found my new favorite dough and with just two (maybe 4) ingredients I know what I’m putting into my body! Personally I find it easier to think of it as Greek Yogurt Pizza Dough, because after all that IS 50% of the basic recipe. You MIGHT have to make the other 50% yourself with 3 basic kitchen products. Hence, I think the name “2 Ingredient Pizza Dough” is a little deceptive. For the official postings I kept things simple, but please read my comments section for all the little extras I suggest and used.
Greek Yogurt Pizza Dough AKA 2 Ingredient Pizza Dough
What you’ll need:
- 1 cup self-rising flour
- To make your own SR flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour
- 1 cup plain Greek yogurt (May I suggest Chobani)
- Preheat oven to 400 degree F
- In a bowl combine flour and yogurt, add baking powder and salt as needed
- Using your hands form dough into a ball (there may be some flour left in the bowl)
- Spread dough out onto a baker’s stone or other nonstick oven safe surface
- Add pizza toppings as desired
- Bake for 10-15 minutes (Remember cooking temp and times may vary by location and oven)
Comments and Photos:
So far I have made this dough twice and it was a huge success (for me) both times. The texture reminds me of Naan. I can see where it would be a little thick for some people and I’ve read reviews where it was too bland and they would only make it for bread sticks. Personally I didn’t have this complaint. Work the dough thinner and use additional seasonings and toppings?
For both pizzas I doubled the recipe and made enough pizza for 2-3 meals. When I doubled my recipe I used 1 cup all purpose flour, 1 cup wheat flour.
When I was putting my toppings on the pizza I brushed a layer of olive oil onto the dough. I used enough to cover, but not soak the dough. Maybe this is why I didn’t find the dough too tough?
Let’s cover some of the obvious benefits of this recipe…using Greek yogurt you are adding calcium and protein to your pizza. Depending on the other toppings it’s not necessarily a “splurge”, yet it’s still a treat!
Here are the types of pizzas I made. #1 Pizza Sauce, McCormick Italian Herb Seasoning Grinder, Spinach, Mozzarella Cheese, Sun-dried Tomatoes, Black Olives, Green Pepper.
#2 Pizza Sauce, Mozzerella Cheese Mild Banana Peppers, Black Olives, Italian Sausage, Green Pepper
Have you heard of making pizza dough like this? Would you be willing to give it a try?
PS. Don’t forget to sign up for the 2nd Annual Ornament Exchange! You have until the 21st to get your name on the list.