Pizza and Giveaway!
Who can resist Pizza and a giveaway? In our final week of March showcasing our launch as part of the WW (formerly Weight Watchers) Loves collection we saved the best until last!
Thin crust or deep crust? Whatever your preference then we have you covered this week with pizza dough from Biz of My Bizzy Kitchen. This fabulous recipe which went viral last year turns out a lovely texture with crisp crust. Anyone can make this at home and it also takes advantage of your Instant Pot with a little known rising technique.
For anyone on Weight Watchers – on ALL plans – this dough is 1 Smart Point Per Ounce. 5 oz makes a nice sized deep dish or thin crust.
I took Biz’s recipe and created a methodology incorporating our Tuscan blend into the pizza sauce. Delish!
- Step 1 Make the pizza dough and let it prove / rise
- Step 2 While the dough proves you have time to make the pizza sauce in the Instant Pot
- Step 3 Now it’s time to roll the dough and choose your toppings!
Stay tuned on Instagram for our Spring giveaway tomorrow with goodies from Zen, Mybizzykitchen and Villa Graziella. In celebration of Women Owned Business Month, consider buying women owned.
Biz started a food blog in 2008 and enjoys making fun, healthy recipes for the whole family. When Biz’s recipe for “Skinny Pizza Dough” went viral Biz wrote her cookbook of the same name. We’ve included a copy of Biz’s cookbook, and a gorgeous organic Olive Oil to go with your pizza from Meg’s Powerful Partners cohort partner Consuelo of Villa Graziella.
Pizza Dough & Sauce
Ingredients
Pizza Dough
- 4 cups plain flour
- 2 tsp instant yeast
- 1/2 tsp salt
- 1 cup 0% fat Greek yogurt
- 1 cup water more if needed
Pizza Sauce
- 3 tsp 5 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 oz sundried tomatoes in water, drained & chopped
- 6 oz can / tube tomato paste
- 1 Tuscan Blend
- 1/2 cup Mozzarella per pizza
Instructions
Pizza Dough
- In a large bowl mix the flour, yeast & salt together
- Stir in the yogurt, the mixture will be clumpy but don't worry!
- Add 1 cup of water at first and stir the dough with your hands to bring it together
- If it is too dry and there are still lots of bits in the bottom of the bowl then add more water 1 tbsp at a time until it comes together
- Roll the dough into a ball, place it into a glass bowl greased with a little olive oil
- Let the dough rise on the proofing setting in oven: cover dough and place bowl in the oven for 40 minutes until dough doubles in size
- Let the dough rise on yogurt setting in Instant Pot: grease the stainless pot with a little olive oil and add the dough, cover and SEAL the lid. Set on normal Yogurt setting for 1 hour
- Let the dough rise on your countertop, covered overnight or in another warm spot for 8 hours
- Remove dough and weigh into portions for rolling out the bases
Pizza Sauce
- Add the garlic, tomatoes, sundried tomatoes, tomato paste, and Tuscan blend to the Instant Pot
- Stir, Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes
- If you need to use it straight away then release the pressure valve otherwise you can leave it to natural pressure release
- Remove lid and stir
Pizza (thin crust) 8-10" each
- Preheat the oven to 500 degrees fahrenheit and insert pizza stone if using
- Roll out one of your pizza dough portions on a floured surface to desired thickness and transfer to baking parchment (if using)
- Spoon & spread the pizza sauce onto the rolled dough and add shredded mozzarella & desired toppings
- Transfer to the oven onto the pizza stone or baking sheet and cook for 6 minutes until the cheese is bubbling
Pizza (deep dish in a pan)
- Preheat the oven to 425 degrees fahrenheit
- Brush an 8" cast iron skillet with a little oil
- Push the dough ball out into the pan to fill it and a little up the sides
- Add the layer of cheese first, then top with the pizza sauce & other desired toppings
- Cook for 15-20 minutes until the cheese is bubbling
Notes
Zen Moment
“Mother Nature was kind despite covid-19; no spring frost, no summer drought or August hailstorms to damage the fruit. The result is a velvety smooth, luscious oil without the usual Tuscan bite it usually has. Our partner winemaker/olive grower maintains they have not experienced a harvest of this quality & taste since 2005!” – Villa Graziella Organic Wine & Olive Oil and Wine
