I love pizza and always want to make it light and healthy. Contrary to American Pizzas, In Italy, you can find pizza like this one with no yeast, buffalo mozzarella, and fresh vegetables. in my opinion, there’s not much need for thick doughy crusts all the time. Have a light Italian night!
Here in the states (seeing as how I’m not in Italy), I buy what is the best and available to me. So I choose raw organic cheese, organic tomatoes or tomato sauce and organic fresh vegetables.
Pizza to me has to be done authentically and healthfully. There can be so much good for you in pizza, but when you always have pizza made with white flour, processed (pasteurized) cheese, pepperoni, and other greasy meats, it (may taste good, but)takes a toll on you especially if it becomes a weekly habit.
This recipe is based on a recipe from Cooking for Healthy Healing by Linda Rector Page. Thanks Linda!
To make 3 (dinner-plate-sized) pizzas:
- 3 cups semolina flour
- 3 tablespoons extra virgin olive oil
- 1 tablespoon baking powder
- 1 1/2 teaspoons sea salt
- Pinch dried thyme(my addition and optional)
- 1 cup hot water
- 1 1/2 cups marinara or pesto sauce
- Smoked paprika
- Granulated garlic
- Shredded raw Parmesan, Asiago, and Romano cheeses
- Any vegetables you like, thinly sliced
- Olive oil, for drizzling
*Have your toppings ready before beginning the crust
Combine flour, baking powder, and salt in a large bowl. Add the olive oil, water, and thyme, if using. Knead for a few turns to compact the ingredients into a dough. Cover with plastic wrap. Let sit for 15 minutes or in the fridge until ready to use.
Heat a cast iron skillet over medium heat. When a few drops of water sizzle, the pan is ready.
Cut dough into thirds. Set out a piece of plastic wrap; roll out dough, one at a time into a circle. thin or thick but fitting to your pan. Pick up dough on the plastic and flip it onto your pan.
Cook for 5 minutes or so or until firm and crust slides in pan. Slide the crust onto a plate to put your toppings on.
*For some super pizza-ish toppings, spread about 1/2 cup sauce over the crust. Sprinkle with oregano, marjoram, basil, paprika, and garlic. Top with cheese and veggies (I used sliced Kalamata olives, thinly sliced green peppers, and chopped onion).See photos below for a variation using pesto, fresh tomato, raw cheeses and balsamic glaze.
Reduce heat to low. Return the pizza to the pan, cover and cook 2-3 minutes or until toppings are hot and cheese is melted.
Repeat the process 2 more times.
Note: Once done, you can drizzle some olive oil over your pizza before eating; this is just insanely yummy!
COOKING TIP: While one crust is in the pan, roll out the next dough. while putting toppings on the first crust, put the second crust in the pan and so on.