I use spelt or whole wheat flour in this recipe for the added taste, texture and nutrition. Even strictly white bread kids wolf it down! I always double the batch of dough and bake extra for the freezer. You can double the sauce and freeze some of that as well, to make a very easy dinner for another night.
In a large bowl, put;
1-1/2 tsp active dry yeast
1 T honey
1 cup of warm water
Let sit for 10 minutes. Stir in;
1-1/2 tsp sea salt
1 cup white flour
2 cups whole spelt flour
Knead for 15 minutes on a lightly floured board. Roll into a ball and put into a bowl with a T of olive oil in the bottom. Roll ball of dough around in the oil until it’s completely covered. Put a layer of cling film loosely over top of bowl and move to a warm place for an hour, to an hour and a half, until doubled in size. Punch down and divide into 4 balls. Preheat oven to 450. Roll each dough ball on lightly floured board into a circle. Dust a cookie sheet with corn meal. Put disc of dough on top and prick a couple of times lightly with a fork. Brush olive oil over dough and bake for 10 minutes or until just starting to brown. Pull out and freeze for future pizzas or finish with sauce and toppings below.
In your cuisinart or blender, process one can of Muir Glen Fire-roasted tomatoes, 2 tsp dried oregano, 1 clove garlic, a pinch of sugar , S & P. That was easy!
The sky is the limit here. Feel free to clean out your fridge. Most of the wee ones I know will eat any vegetable with a little cheese and sauce smothering it! Here are some ideas for you if you are stumped.
leftover taco meat
Assemble your pizza, or better yet, let the kids assemble their own and bake an additional 10 minutes at 450.