Who doesn’t love pizza? My mom dropped off some farm fresh ingredients when they stopped down to check out a house we were interested in buying (guess what- now we’re in contract! Yay!) It included lettuce, tomatoes, and basil. I wasn’t sure how to use it all up and I had already had my fill of salad.

Like my other pizzas, I believe they shouldn’t take you more than 45 minutes from beginning to end. Otherwise, you might as well order delivery, right? Other than the whole taste factor.

For step-by-step photos on making my no-rise crust, click here.

No-Rise Pizza Dough

-1 (.25 ounce) package active dry yeast (2 1/4 tsp yeast)
-1 teaspoon white sugar
-1 cup warm water (110 degrees F/45 degrees C)
-2 1/2 cups bread flour
-2 tablespoons olive oil
-1 teaspoon salt

Pizza Toppings

-1 large tomato, sliced thin
-torn basil leaves
-1/2 lb of mozzarella cheese, shredded or slived
-2-5 Tablespoons of pizza sauce, depending on preference

Slice tomato as thin as possible.

Look at that beauty!

Roll out dough and spread pizza sauce in center, staying 1-2 inches from edge. Sprinkle cheese on top. I wish I would have bought the authentic stuff, but it was a weeknight and it was already in the fridge…don’t judge.

Bake at 450F for 15 minutes until cheese is hot and bubbly.

Tear the basil leaves and place on top. They’ll wilt just enough from the heat of the pizza straight out of the oven.

Sprinkle some grated Parm on, if you’ve got it around.

Allow to cool for 5 minutes, slice and serve hot! Serve it with a spinach salad so you feel extra healthy.

Looking for a pizza with meat? Check this one out.