pizza

I make this pizza once a week, it's a big treat in our home. My 7 yo loves it and when given a choice would rather I make it than order one. And he's a picky eater. My 2yo (almost 3) acts excited but will let her piece sit there until bed and then ask for a banana. She won't let anybody eat her piece either. She's funny.
I use a pizza stone-- I love it. I use it for many things but it does make a great pizza. I'll need to buy a second one soon, my 7yo eats almost a whole half while DH and I eat 1/4 each. But then we usually have salad alongside. Salad keeps me happy.

Notice how one half has yummy vegetables while the other, well, has only broccoli. That side usually also has pepperoni but we were out. Guess which side my 7yo prefers?


Toppings:
Pizza sauce, canned. (gasp! but who has time to make it??)
Broccoli: cutting off the tiny florets to sprinkle on--originally a trick to get more greens in my picky eater but he saw me doing it the next time I made this pizza so I told him it was the secret ingredient that made it so yummy last time. I now sprinkle it on generously.
Mushrooms thinly sliced.
Red peppers, thinly sliced.
(Zucchini usually but not this time, ran out. Too bad because it adds a lovely flavour)
Top with grated mozzarella. See below for baking temperatures and time.

Pizza dough
(makes one 10-12" pizza)

1 cup spelt flour (I use half whole, half white--Hockley Valley makes a truly white spelt) with extra white for kneading
1 tsp sugar
1 tsp yeast (rounded)
1/4 tsp salt
1/2 cup warm water

Mix yeast with the warm water, let dissolve. In a medium bowl, mix flour, sugar, salt and then add yeast. Mix well, ending by kneading, adding flour when necessary. Knead until soft, about 5 minutes.

shape/flatten/roll to make pizza, add toppings and bake at 425*F for about 10-12 minutes or until bottom is lightly browned.

Yum!