Homemade Super Thin Crust Zucchini &/Or Potato Pizza

  

Makes 3 pizzas

Ingredients:

Pizza Dough:

1. 5g fresh yeast
2. 165g water or best distilled water (Cooled boiled water)
3. 250g white wholewheat flour

4. 5g sea salt (2% of flour weight) 
5. Olive oil to brush the dough

Tomato Pizza Sauce:

1. 3 cherry tomatoes

2. 3 TBS water 

3. 1 TBS olive oil 

4. 1 tsp wholewheat flour (for thickening)

5. Salt🧂& pepper to taste

Zucchini Potato Pizza:

1. 1 potato sliced thin

2. A handful of zucchini sliced thin

3. A handful of mozzarella cheese

4. 1 pizza dough

5. 1 TBS tomato pizza sauce

6. 1 tsp olive oil (to spread on pizza)

7. 1 tsp olive oil (to coat the potato and zucchini slices)

8. Salt🧂& pepper to taste

Directions:

Pizza Dough:

1. In a mixing bowl, add yeast and water, mix until the yeast is dissolved.

2. Add white wholewheat flour and salt and mix well.

3. Add the flour mixture bit by bit and knead the dough until it is soft and separate easily from the bowl. You can use an electric mixer to mix and knead the dough for about 5 minutes.

4. Cover and let it rest for 1 hour until double its size.

5. Portion the dough into three and shape them into a ball each.

6. Coat them with cooking oil, cover with plastic and let them rest for 45 minutes until it double its size.

7. You can use your pizza dough now by dusting each with a bit of durum flour, rolling each out and top it with your favorite pizza toppings :-)

8. You can also let it rest overnight in the fridge and slowly ferment. It will be even more flavorful :-) I prefer to let it sit overnight in the fridge before using it :-)

Tomato Pizza Sauce:

1. Cut tomatoes into quarters.

2. Heat a sauce pan with olive oil.

3. Add tomatoes and fry until smooth.

4. In a small bowl, mix wholewheat flour and water together.

5. Add into the pot and stir until it thickens, approx. 1 mins.

6. Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now 🍕😃

Zucchini Potato Pizza:

1. Heat oven to 250 degree Celsius (482 degree F).
2. Roll out the pizza dough into a flat round shape.
3. Spread a teaspoon of olive oil on it.
3. Spread a tablespoon of pizza tomato sauce on it.
4. Add mozzarella cheese.
5. Add the potato slices and zucchini slices.

6. Bake for 3-5 mins until golden and the cheese has melted.

Additional Information:

This is a family favorite. The potato or squash gives it a very delicious taste. You can also add other toppings like white button mushrooms, edamame, onion, corns to your pizza.

References:

https://bakingsteel.com/blogs/recipes/the-art-of-freezing-pizza-dough

https://www.lacucinaitaliana.com/trends/restaurants-and-chefs/pizza-dough-recipe-make-it-with-eggs?refresh_ce=

White wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called hvid hvede fuldkornsmel).

In a mixer, add 5g fresh yeast

Add 165g of distilled water (cooled boiled water)

Mix well.

In a bowl, add 250g of white wholewheat flour

Add 5g of sea salt

Mix well

Add the flour mixture into the mixer or knead it by hand.

Mix until it combined and doesn't stick to the bowl about 5 minutes.

Form it into a ball.

Cover and let it rest for an hour until double its size.

After resting for an hour, it has expanded roughly double in size.

Divide the dough into 3 and coat each with a bit of olive oil to prevent it from sticking together to the container. Cover and let it rest in the fridge overnight. (If you can't wait, you can also let it rest for 45 minutes. After 45 mins, it would have expanded in size and ready to be used :-))

This is how it looks like after resting in the fridge overnight and ready to be used :-) It will be even more flavorful after 1-2 days. you can keep it in the fridge for up to 3 days. 

Cut tomatoes into quarters.

Heat a sauce pan with 1 tablespoon of olive oil.

Add tomatoes and fry until smooth.

Add a dash of salt and mix well.

Add a dash of pepper and

mix well.

In a small bowl, add 1 teaspoon of wholewheat flour and 3 tablespoon of water and

mix well.

Add 1 tablespoon of the flour mixture into the pot at a time and mix well.

Stir and mix well until it thickens.

Adjust with more water if needed to get the desired consistency.

Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now :-)

Store the remainder in an airtight container in the fridge for 3 days or freeze it up for use for 6 months.

I like to re-use the glass jar containers from the supermarket groceries

Even though Denmark is no. 1 in food standards, don’t trust everything you buy from the Danish supermarket. Store-bought tomato paste  contain 100g of artificial additives for every 600g, that’s a whopping 17% of what you don’t know in the tomato paste (see can label in picture 9) 😅

Pre-heat your oven to 250 degree C (482 degree F). If you have a pizza stone or cast iron, place it in the oven now (optional).

Roll out your pizza dough with a bit of durum flour and

a rolling pin.

Add a teaspoon of extra virgin olive oil and

spread well with a spoon.

Add a tablespoon of the tomato pizza sauce you have just made and

spread well with a spoon.

Add mozzarella cheese.

In a separate bowl, coat the potato and zucchini slices with 1 teaspoon of olive oil and a dash of salt and pepper and mix well. Add them to the pizza as shown above.

Place it in the oven and bake for 3 - 5 mins until golden and fragrant.

It is done :-)

Here is how your pizza looks when it is done (another picture without zucchini).