As soon as I saw this no rise, practically no knead pizza dough recipe on the web I knew I had to try it out (you’ve probably seen it too – it’s got over 84,000 pins on Pinterest!). This easy pizza seemed too good to be true and had an intriguing secret ingredient: Yogurt. I love adding yogurt to everything from baked goods to pasta dishes, and from salad dressings to sauces to make them creamier, healthier, and tastier. But in pizza crust? But wait. It gets better. Besides the yogurt there’s only one other ingredient: Self-rising flour. Two ingredients and five minutes. I had to make it to believe it.
Folks, it’s good. Real good. Don’t expect a Napoli-style thin crust pizza here, because that’s not what you’ll get. The pizza dough is a little thick and chewy, akin to focaccia but slightly denser. It takes literally minutes to prepare and is the perfect base for any number of toppings. I’ve made it multiple times in the past few weeks alone and can tell that this is going to be a regular dinnertime staple. Since I always have yogurt and self-rising flour on hand, I can quickly pull together dinner with whatever cheese, veggies, etc. I have on hand, which I love.
So here’s one of my favorites. A white pizza with fresh mozzarella (add dollops of ricotta’s too for fun), an entire head of roasted garlic, sweet potato slices, and roasted onions. Yup. You can take just the pizza dough recipe (I’ve made a few adjustments from the original) and use your own toppings, or you can use your favorite pizza dough with these toppings. Or you can make it as is, which I’ll be doing often.
- 1 head garlic
- Olive oil
- 1 onion, sliced
- ½ sweet potato, cut into thin rounds
- 1 cup plain yogurt
- 1½-2 cups self-rising flour
- ¼ cup cornmeal
- 4½ ounces (130g) fresh mozzarella, sliced
- ½ cup shredded mozzarella
- Preheat the oven to 350F.
- Cut the top off a head of garlic, drizzle with a little olive oil, and wrap in tin foil. Put in oven and roast until cloves are soft, about 40 minutes. Remove from oven, allow to cool slightly, and squeeze cloves from skin.
- Toss the onion slices with a bit of olive oil, put on baking sheet and roast for about 30 minutes. Remove from oven and set aside.
- Put the sweet potato slices in a small pot of water and bring to a boil. Simmer until tender, about 20 minutes. Drain and set aside.
- Raise oven heat to 400F.
- To make the dough, put the yogurt and 1 cup self-raising flour in a mixing bowl and stir to combine. Add ¼ cup more flour at a time until the dough is soft and malleable enough to knead by hand (I usually need 2 cups, but it will depend on the water content of your yogurt). Knead for 5 to 8 minutes.
- Sprinkle cornmeal evenly on a small baking sheet (9x12 inches is great).
- Roll out dough into rectangle (or any shape you like) and transfer to prepared baking sheet.
- Bake for 5-7 minutes, until firmed up and just starting to get crispy.
- Carefully remove from oven and put toppings on. Create an even layer of fresh mozzarella, then sprinkle with shredded mozzarella. Evenly place onions, roasted garlic cloves, and sweet potato slices.
- Put back in the oven and bake for 10 minutes, or until cheese is fully melted.
- Remove from the oven, slice and serve!
Tip: Fill a deep baking dish with about an inch of water and put it in the bottom of the oven when making pizza. The steam that comes up from it will help create a crispier crust. Also open the oven as little as often – every time you do, the oven loses heat and the key to a good pizza is a hot oven.
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