2 Ingredient Pizza Dough (I Swear!) & 2 Pizza Recipes - Impatientfoodie.com Vegetarian

2 Ingredient Pizza Dough (I Swear!) & 2 Pizza Recipes

You might be thinking, “There is no way in hell that 2 ingredient pizza dough works.” I SWEAR IT DOES. I was/am totally confounded by the chemistry of this, but it works and it tastes amazing and the texture is perfect. I tested it in multiple kitchens with multiple people and everyone was like, “WHOA. WTF? Why didn’t we know about this before?” Seriously, mind blown.

I first heard about this in a work meeting. I have found the two problems with having a food blog are:

A) Everyone expects you to cook all the time.

B) Everyone thinks you know what your doing.

So, I was in this meeting for Impatient Foodie and a woman was trying to get me to “spill the beans” about all my “secret recipes” and I was kinda like, “I don’t know. I just try stuff and keep trying until it works, and then I write it down.” Then she started talking about 2 ingredient pizza dough and I was like, “Hold the damn phone. WHAT? Tell me more about this RIGHT NOW.” And I pulled out my little red Impatient Foodie inspiration notebook and took notes on every word that she said.

When I went home and a web search, it was clear that this had been discovered already, but the ship passed me by (had you heard of 2 ingredient pizza dough before now?)

I bought the 2 ingredients convinced it would NEVER work. I had friends over for dinner and told them that it was sure to be a disaster, and promised to take them out to dinner. But, guys, the pizza I pulled out of my oven looked fabulous and smelled amazing. When we bit into the slice the crust was everything you would want it to be. My friends and I all ate our first bite at the same time and then started saying things like, “Whoa!”, “No way!”, “But how?”, “It’s so good, but I don’t get it!” Again, don’t ask me why it works, IT JUST DOES.

The two recipes here are pretty straight forward and I have to give a shout out to Darroch and Mikey of Putnam & Putnam flowers for their brussel sprout lemon pizza recipe. It is extremely yummy and a great way to make use of brussel sprout season! The key to this recipe is to really take the time to cut paper-thin slices of lemon, otherwise the pizza is just too citrusy and it overrides all the other flavors.  Let me know what you do with your 2-ingredient dough and tag me on your creations!

 

2 INGREDIENT PIZZA DOUGH

Taken from The Slow Roasted Italian

Ingredients

1 CUP OF FAGE GREEK YOGURT
1 – 1 ½ CUPS OF SELF RISING FLOUR

Instructions

NOTE: If you can’t find self-rising flour, you can substitute 1 ½ cups all purpose flour, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt; add in with cup of Greek yogurt.

Mix ingredients in a bowl until it starts to come together and then knead it on a well-floured surface for about 8-10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape/size you want and then brush with olive, add toppings, and put straight into a 450°F oven for 10-12 minutes. I swear it works, don’t ask me why.  And, no, the dough doesn’t taste like yogurt, it tastes heavenly. Here are two recipe suggestions:

BRUSSEL SPROUT LEMON PIZZA

Ingredients

FINELY SHREDDED BRUSSEL SPROUTS OR LEAVES OF BRUSSEL SPROUTS (enough to cover whole pizza)
OLIVE OIL
MOZZARELLA
PAPER THIN SLICED LEMON (really make an effort to get your lemon slices as thin as possible)
GRATED PARMESAN
SALT AND PAPPER

Instructions

  1. Heat up garlic in some olive oil until it starts to become fragrant and turn golden brown.
  2. Add Pomi strained tomatoes (amount of sauce depends on how big your pizza is).
  3. Reduce the heat and allow the water in the Pomi to cook off about 10-15 minutes, making the sauce thicker.
  4. Take your two-ingredient dough, brush it with some olive oil, and spoon on your sauce (don’t take the sauce all the way to the edge of the dough, leave about ½ inch of space).
  5. Cover the sauce with mozzarella  (again, don’t go all the way to the edge of the dough).
  6. Put in the oven and cook for 10-12 minutes.
  7. Take pizza out and put on some grated Parmesan. Put back in the oven for about 1 minute until Parmesan just starts to melt.
  8. Garnish with chopped basil and enjoy immediately.

SIMPLE MARGARITA PIZZA

Ingredients

OLIVE OIL

GARLIC, minced

POMI STRAINED TOMATOES

MOZZARELLA

GRATED PARMESAN

CHOPPED BASIL (for garnish, optional)

Instructions

  1. Heat up garlic in some olive oil until it starts to become fragrant and turn golden brown.
  2. Add Pomi strained tomatoes (amount of sauce depends on how big your pizza is).
  3. Reduce the heat and allow the water in the Pomi to cook off about 10-15 minutes, making the sauce thicker.
  4. Take your two-ingredient dough, brush it with some olive oil, and spoon on your sauce (don’t take the sauce all the way to the edge of the dough, leave about ½ inch of space).
  5. Cover the sauce with mozzarella  (again, don’t go all the way to the edge of the dough).
  6. Put in the oven and cook for 10-12 minutes.
  7. Take pizza out and put on some grated Parmesan. Put back in the oven for about 1 minute until Parmesan just starts to melt.
  8. Garnish with chopped basil and enjoy immediately.

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