Fast Homemade Pizza

Ladies and gentlemen, I tried to make a quick fast homemade pizza dough recipe for years and finally came to a good recipe about a year ago. You can make this dough in about hours, or longer if you desire, and the crust is great! The crust is thick, chewy, crispy, and full of flavor. Thanks to ArtisanBreadwithSteve for introducing me to this recipe and showing me just how easy and fast it is!

Ingredients for Dough

  • 13 oz warm water
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 tbsp olive oil
  • 3 1/2 c bread flour
  • 2 tsp paprika for color and flavor
  • 1 tbsp butter
  • 1 garlic clove

Toppings

  • 4 tbsp tomato paste
  • 6-8 oz gouda and cheddar cheese (usually I use mozzarella)
  • 1/2 onion – carmelized
  • 1/2 c pineapple
  • whatever your heart desires
  • 2 tbsp butter
  • garlic clove from above

Recipe

For the dough you need to heat your bowl and water a little; I do it at the same time in the microwave for about 1 1/2 minutes.

Next add your salt, olive oil, and yeast to the water. Mix well, and add your flour and paprika. Now mix the flour and dough until all the flour is incorporated into the dough. Cover it with a lid or plastic wrap add let sit in the oven with only the light on for about 2 hours. (I made this recipe with active dry yeast, let it rise 4 hours, and it was perfectly fine!)

Once the dough has about doubled in size, it’s ready to spread onto a baking sheet and top with tomato paste, cheese, and the rest of your favorite things! If you use a little olive oil on your hands and the pan, it will make spreading the dough easier. Heat up the 1 tbsp butter with the clove of garlic in the microwave for about 20 seconds, and brush on the crust before placing in the oven.

Totally forgot to take a pic of the dough. So sorry!

Bake for about 20 minutes, or until the crust starts to turn golden brown. Heat up the 2 tbsp butter with the garlic clove from earlier some salt and pepper for about 30 seconds, and now you have your own garlic dipping sauce! Your delicious fast homemade pizza is ready to enjoy!

Palak Tofu

Palak tofu is healthy, zingy, and full of fiber and protein; it is my version of palak paneer. Created out of a need for an economical paneer substitute, palak tofu is just as delicious. If you can find/make and afford paneer, you can use this recipe to make an amazing palak paneer, but palak tofu is fantastic and happens to be vegan!

Ingredients

  • 1 bunch or 9 oz bag of palak/spinach
  • handful of coriander/cilantro
  • 1 block tofu*
  • oil for cooking*
  • 1 tsp jeera/cumin seeds
  • 5-8 cloves garlic*
  • 1 large red onion
  • 1 jalepeno*
  • 1/2 bell pepper*
  • 2 roma tomatoes
  • 1 c water
  • salt to taste (about 1 1/2 tsp for me)
  • 1 heaping tsp garam masala

Recipe

Wash your palak and boil some water to blanch it. When blanching your palak, you only need to let it sit in the water for about 15 seconds or until it turns bright green. Once it is blanched, drain it and rinse with cold water to stop it from continuing to cook. Now blend your spinach and cilantro together; it may require a little water to blend properly which is ok.

It should look smooth like this, and will be about a cup or so of puree.

Now, heat a pan over medium heat with the oil (I used butter, oops) and chop your garlic and tofu while it heats. Once the oil is hot, add the jeera and garlic and allow to turn light brown before adding the tofu. You’ll want to fry your tofu until it gets some color and add some salt as both add flavor.

I’m very much a “use as few pans as possible” girl. You can cook the tofu separately if you like though, so it doesn’t break or crowd the pan.

While the tofu is cooking, chop your onions and tomatoes. Once the tofu is cooked to your liking, add the onions and let them turn translucent. Once the onions are translucent, add the tomatoes and let them soften. After they become fairly soft, smoosh the tomatoes on the side of the pan so they will break down into a paste faster. At this point, you can add your garam masala as well to let it cook a minute before adding the coriander/palak puree.

When I add the tomatoes, I add them to the side of the pan, so I can pay special attention to them and smoosh them up later more easily.

Add your coriander/palak puree to the pan after the tomatoes cook another 2-3 minutes and combine everything well. If the consistency is too think at this point, begin adding the cup of water until it reaches a consistency with which you’re happy. After your palak tofu is all combined, taste for seasoning, adjust, and let cook about 2 minutes before taking off the heat. The longer you cook everything, the darker your palak will become. So if you want it to remain bright green, keep your cooking time low. Time to enjoy!

This can be a fairly fast recipe, I’ve got it down to 20-30 minutes now depending on how I prep it!

*I encourage substituting paneer for tofu if you can, and it’s your thing. Also, use what you like or can eat! There is a lot of garlic in this recipe, and I think it works well. But adjust the garlic and jalepeno to your liking!

Veggie Burger Forever

I love veggie burgers. When I was younger, I would make my own veggie patties to fry and use on my burger, but these days I just grab some at the store. Fake meat burgers are great for this recipe; but use whatever you have. If it’s just a burger and bread, that works. If you have some greens that are about to go bad, and some leftover vegetables from the other night, use them! It’s hard to f*ck this one up.

Ingredients

  • 1/2 onion*
  • 1 bell pepper*
  • 1 clove garlic*
  • 1 veggie burger
  • 1 egg*
  • 1/4 c hummus*
  • handful spinach*
  • zaatar*
  • 2 slices of bread, or a bun*

Recipe

This is a quick recipe! Fifteen minutes, and you’re ready to eat. Slice up your onion, bell pepper, and garlic while you have a pan warming on medium heat with oil. Throw your onions in the pan when it’s hot. Wait about 5 minutes for them to cook, before adding the garlic and bell pepper (we add them later so they don’t overcook or burn).

While you’re cooking your veggies, either microwave your veggie burger or put it on another skillet on medium heat to warm. As the burger is warming and if there is room, put some oil or butter down and fry an egg. The burger and the egg should cook within 5 minutes or so.

After the burger is done cooking, I throw a couple scoops of hummus on top and place a lid on the pan after turning off the heat; this way, the hummus warms without having to microwave it in a separate dish or anything. Toast your bread and prepare to plate.

Take your bread of choice and spread some more hummus on it (helps it not to be dry). Throw down your egg, burger, cooked veggies, and greens after which I like to shake a little zaatar on top. Zaatar helps give everything a bit more flavor! Now you’re ready to eat.

*Everything except the burger is optional here. Swap the veggies for ones you enjoy like squash, chilis, and mushrooms. Use whatever condiments you prefer. You can definitely take the bread out of this recipe and make your burger on just greens, tortillas, or anything you have. This recipe can absolutely be made vegan!