Preparation time: 25 minutes (if you cook with commercial pizza dough)
Yield Cooking time : 1 pizza
Pizza is beloved by all alike. It’s the kind of meal the whole family or group of friends can get around and share at the table. We tend to always order pizza, but it’s so simple to make one ourselves with tastier and healthier ingredients. Here’s our recipe, inspired by Spain, which will win over the whole family. You will appreciate the simplicity of execution.
- 1 store-bought pizza dough (for a homemade one, look below)
- 1 tbsp (15 mL)delicate organic extra virgin olive oil Maison Orphée
- 2 onions, finely chopped
- 5 mini red peppers, sliced
- 2 garlic cloves, crushed
- Fine grey sea salt Maison Orphée and fresh pepper to taste
- 1/2 half dry chorizo cut into pieces (or Gusta pizzaroni sausage for a vegan option)
- ½ can artichoke hearts
- Parmesan shavings to taste
- Lamb's lettuce or arugula to taste (finishing touch)
- 2 tsp (10 mL) Extra Virgin Olive Oil Pepper Maison Orphée (as a finish)
Preheat oven to 425°F (220oC), and place oven rack in middle.
Place the pizza dough on a pizza baking sheet. Reserve.
Heat up the olive oil and sauté the onions and red bell peppers, around 15-20 minutes until tender.
Add garlic 5 minutes before the end. Add salt and pepper.
Cool slightly and then place the pepper and artichoke topping on the pizza dough. If you like pizzas with a lot of sauce, you can put a little tomato sauce on the pizza dough before putting the topping on.
Bake in the oven for 12 minutes, remove from the oven to add the dry chorizo sausages, and bake again for 10 more minutes.
Once it’s done, drizzle Extra Virgin Olive Oil Gourmet Peppery, parmesan shavings, the greens and enjoy!
Homemade Pizza dough (for 1 dough)
- Warm water: 100g (100 ml)
- Baker's yeast: 4g (1 teaspoon)
- Powdered sugar: 10g (2 tablespoons)
- Flour grade 00: 250g (2 cups)
- Fine grey sea salt Maison Orphée: 10g (1 tablespoon)
- Extra virgin olive oil Maison Orphée: 10g (2 tablespoons)
In a bowl, add all the dry ingredients.
Free the middle to pour in the lukewarm water and olive oils. Knead away your worries until the dough is smooth.
Make a ball out of the dough and place in a bowl with a little bit of olive oil.
Cover with a sealing film.
Reserve in the oven (not turned on) with only the light turned on for a minimum of 2h.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe