This homemade pizza dough is hard to beat. It makes enough for 2 pizzas, so you can either double the toppings or freeze the second dough ball for an easy pizza night later on.
Sweet Potato and Pesto Pizza
Makes 1 (14-inch) pizza
- ¼ cup molasses
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- 1 round Basic Pizza Dough
- 1 tablespoon olive oil
- ¼ cup prepared pesto
- ½ cup part-skim shredded mozzarella
- 1 cup chopped fresh collard greens, stems removed and divided
- ¼ cup whole-milk ricotta, divided
- ½ medium sweet potato, peeled, sliced very thin, and divided
- ⅓ cup diced dry cured chorizo, divided
- Garnish: crushed red pepper, ground black pepper
- In a small saucepan, combine molasses, vinegar, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil until syrupy, 3 to 4 minutes. Remove from heat and let cool completely. Glaze can be refrigerated in an airtight container for up to 1 month.
- Preheat oven with pizza stone or metal baking sheet in middle rack to 450°.
- On lightly flour parchment paper, stretch dough ball into a 14-inch circle. Brush with olive oil. Spread pesto onto dough in an even layer, leaving a ½-inch border. Top with mozzarella cheese and collard greens; dollop ricotta by teaspoonfuls over the top. Arrange sweet potato slices over the top and sprinkle with chorizo. Transfer pizza with parchment to preheated stone or pan.
- Bake until crust is browned and cheese is bubbly and browned, about 8 minutes on the stone and 12 minutes on the pan. Serve with molasses-balsamic glaze. Garnish with red pepper and black pepper, if desired.
Basic Pizza Dough
Makes 2 (14-inch) pizzas
- 1¼ cups warm water (105° to 110°)
- 1 tablespoon molasses
- 1 (0.25-ounce) package active dry yeast
- 4 cups bread flour, divided
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- In a large bowl, whisk together 1¼ cups warm water, molasses, and yeast. Let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together 3½ cups flour, 2 tablespoons oil, and salt. Add yeast mixture, and beat at low speed until dough comes together. Increase speed to medium-low, and beat for 5 minutes, adding enough remaining ½ cup flour until a soft dough forms and pulls away from side of bowl.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Cut dough in half and shape into 2 balls. Lightly cover with plastic wrap and use immediately, or wrap tightly in plastic wrap, place in a freezer bag and freeze for up to 4 months.