Maybe because it’s the holidays, I’ve got gifts on the brain. And when it comes to the ultimate gift that keeps on giving, I’m going to have to point to this two-ingredient pizza dough. Yes, you read that right: Two ingredients to make (really yummy) pizza dough – greek yogurt and self rising flour. Not only is my original post one of the most trafficked on this site, it also continually amazes and delights me (and whoever I am cooking for!) whenever I make it. You’ll pull it out of the oven and be like this:
Because root vegetables and potatoes are starting to take over my local farmer’s market stalls, I decided that I wanted to make a next level winter pizza. After a few different attempts, I found what worked best was to roast and puree the carrots and sweet potato, and to grate a pre-roasted beet over that for a kick of color and Earthy flavor. I didn’t want to use conventional mozzarella for this one, so I asked Pamela Brewer of Affine Cheese for her advice and she recommended Gruyere, which worked impeccably. Scatter some parmesan on top of that, and you’ll be in (winter) pizza heaven. Report back any variations!!
Bossy, sharp as hell, beautiful knife comes from Michael Bras, BTW.
2-Ingredient Pizza With Winter Vegetables
FOR THE PIZZA DOUGH:
1 CUP OF SELF RISING FLOUR
1 CUP OF FULL FAT GREEK YOGURT, PLUS EXTRA FOR KNEADING.
FOR THE PIZZA TOPPINGS:
CUBE 1 SWEET POTATO, NO NEED TO PEEL
SLICE 3 SMALL CARROTS INTO ½ INCH SLICES, NO NEED TO PEEL
2 TBSP OF OLIVE OIL, EVENLY DIVIDED
1 CUP GRUYERE CHEESE
2 TABLESPOONS OF PARMESAN
1 PRE-ROASTED BEET, GRATED (ABOUT ¼ CUP)
1 TSP OF ROSEMARY, MINCED
PINCH OF SALT AND PEPPER
- Cube sweet potato and slice carrots (doesn’t have to be perfect, just try to get them around the same size so that they cook evenly). Cover with 1 tbsp of olive and mix well to coat. Add pinch of salt and pepper. Mix well.
- Put in oven at 450F for 30 minutes or until very easily pierceable by a fork.
- While your vegetables are roasting, make your 2-Ingredient pizza dough: combine 1 cup of full fat Greek yogurt to 1 cup of self rising flour. Mix well to combine until it is a dough ball.
- On a self-rising flour dusted cutting board, knead your dough for about 10 minutes, adding self rising flour if the dough is sticky/tacky. You might add up to an extra ½ cup of self-rising flour before the dough is no longer sticky.
- Once dough is kneaded and not sticky, press into a lightly oiled cast iron skillet so that dough takes a circular shape. Sprinkle with a little bit of salt. Set aside.
- You should have a little more time on the clock while your vegetables are roasting, so grate your pre-roasted beet and set aside. Now grate your Gruyere in a separate bowl and set that aside too.
- Pull your vegetables out of the oven and allow to cool for about couple minutes before throwing them in the blender with 1 tablespoon of olive oil. Blend well until a puree. If you need to, you can a little more olive oil to the blender while vegetables are turning into a puree.
- Drizzle a little olive oil into the center of your pizza dough and using a pastry brush or your fingers, gently cover the dough with olive oil, leaving ½ inch at the sides.
- Now add your carrot and sweet puree onto the dough with a spoon, using the back of the spoon to evenly spread. Leave ½ inch of dough uncovered at outer rim.
- Sprinkle your gruyere cheese on top and finally the grated beets and rosemary.
- Put in a 450 degree oven for 12 minutes or until outer dough is golden brown. If you take out the pizza too soon, the crust will not have a good texture, so try to contain yourself.
- Take out of oven and sprinkle evenly with 2 tablespoons of parmesan. Serve immediately or keep it all for yourself.