- Dissolve the sugar in 1/4 cup warm water and sprinkle the yeast over top of that solution. Let sit while you prepare the next three ingredients.
- Place the flour and salt in the bowl of your food processor and turn on. While the food processor is running, drizzle the olive oil in through the feed tube.
- Stir the yeast mixture to fully dissolve, and drizzle it through the feed tube of the running processor.
- Add 1 cup of warm water slowly through the feed tube while the food processor is running. As you add it, the dough will start to form a ball. Keep an eye on it – when it comes together and cleans the sides of the bowl, stop adding water. I added all but about 1/8 cup this time (it depends on how humid it is outside).
- Turn the dough out onto a floured surface and divide in half. Knead each portion a few times, just until it become smooth and elastic.
- Using a rolling pin, roll the dough balls into 12-14 inch circles – they should be between 1/8 and 1/4 inch thick.
- Brush the tops of the rounds with olive oil and let sit while you prepare your toppings.
- Combine the ingredients in a small saucepan, and bring to a boil.
- Reduce heat to a simmer and cook for 3 or 4 minutes, just until the flavors come together.
- Spread thinly over pizza rounds – if there’s still quite a bit of liquid, use a slotted spoon.
- Top with cheeses and toppings of your choice.
For the boy, I made a simple cheese pizza. I just sprinkled the tomato sauce with some freshly grated parmigiano-reggiano and topped that with some fresh mozzarella. I slid this in a preheated 450F oven on top of a pizza stone and let it bake until it got good and brown and bubbly.
For the grown-ups, I made what I’m now calling a chicken cordon bleu pizza. I had some leftover roasted chicken in the fridge, and some thinly sliced deli ham, so I diced up the chicken, slivered up the ham and topped the whole thing with a heaping mound of fresh spinach. Over all of this I sprinkled more of the Parmigiano-Reggiano and slices of the fresh mozzarella, and baked it in my preheated oven on the pizza stone.
I made a quick little faux-caprese salad out of tomatoes from our garden and the rest of the fresh mozz (I say “faux” because I was out of basil, so it wasn’t truly an insalata caprese in the strictest sense of the word – but it was darn good).
It was a perfect way to relax after a busy day – in our pajamas eating pizza in front of a family-friendly movie. I can’t think of anywhere else I’d rather have been.