You could make the crust, and then store buy everything else. Or, you could make the sauce, and store buy everything else. OR, you can play around and totally make YOUR own personal recipe for a delicious pizza!
Whole Wheat Pizza Crust
(This makes 2 pizza crusts. Save one in the freezer for the next Pizza night!)
3 1/2 cups whole wheat flour
2 packets dry active yeast
1/2 tsp sugar
1 tsp salt
1/2 tsp olive oil
Extra flour for rolling out the dough
Cornmeal for sprinkling on baking stone/sheet
Combine flour, yeast, salt, and sugar. If you have a stand mixer, use the dough insert and allow it to run on low speed. While mixer is running, add water gradually and let it knead for about 10 minutes. (If by hand, you'll have to knead it yourself for about 10 minutes)
At this point, turn the machine off. Drizzle oil down the side of the bowl, and knead on low about 15 seconds to coat the bowl and the dough with a coat of oil. If by hand, put oil in a bowl and then roll the dough ball around in it until coated!
Cover bowl with plastic wrap and let rise in a warm place for about 2 hours. It should double.
Preheat oven to 500 degrees. If using a pizza stone, place in oven while its preheating. DO NOT do this with a baking sheet!
Punch down the dough and then divide in half. (At this point, ball one up and freeze it for later if you aren't making 2 pizzas!)
Cover counter top with flour. Stretch dough out with hands, and then roll out dough to desired size.
Slide onto baking stone, and top with sauce, cheese, and any desired toppings you'd like!
Homemade Tomato Sauce (Good for pizza OR Pasta!)
28 oz can whole tomatoes (Or crushed if you don't like chunky sauce)
1/2 cup chopped onions
2 tsp oregano
1/2 tsp sugar
2 T tomato paste
1 clove of garlic, minced
2 T Balsamic Vinegar
Salt and Pepper to Taste
All you need to do for this is saute your onions and garlic in a sauce pan. Add remaining ingredients (Except Vinegar). Bring to a boil, then reduce and simmer until it reaches desired consistency. Right before pulling off of the heat, stir in balsamic vinegar. (I crushed SOME but not all of the tomatoes!)
Save for pasta or pizza nights!
For this pizza I made yesterday (Which was Nick's all time favorite) I simply made the crust, topped it with some chunky homemade sauce, a good handful or two of skim mozzarella, and then had made some caramelized shallots (you could use onions) to put on top.
If you've never caramelized before its easy.
Take 1 or 2 onions (5 or 6 shallots) and slice them very thin.
Toss them into a DRY skillet over medium-low heat. Once they start cooking, but not browning, add a little salt to get them to release their liquid.
Once skillet dries up again, add about 3 T of water or more. You kind of want to cover the bottom of the skillet. No precision necessary here. Cover them and let them cook about 10 more minutes until water is absorbed and they pick up a caramel brown color.
Throw these in pastas, pizzas, paninis, omelets, YOU NAME IT! They are AWESOME.
Like I said earlier - take liberty with this! We ate the whole pie! I can't lie to you!