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If you like pizza but can’t be bothered to decide on just one topping and/or flavor combination, this pizza is for you. If you want pizza NOW and do not have the time or patience for yeast to do its magic, this pizza is for you as well.

It has two kinds of sauces, two kinds of veggies, some salami for the meat-eater in your life, and only three actual ingredients in the pizza dough.

It’s probably not for the pizza snob, though. The dough is quick but, like I said, yeast-less, so you won’t be able to form it into a cohesive disk by throwing it in the air and twirling it over your head. It will be a sticky mess and you will hate it for that – until you dare to simply add some more flour to the dough. All will be well from that point on. And from the get-go, you will love this recipe for its ability to cater to your spontaneous whims when one evening you decide that you want pizza. Now!

Also, Hubby was very excited about the taste. He has always been one for bold flavors and thought that this one had more of its own taste than other pizza crusts. It was also nice and crispy around the edges, and overall behaved like a good pizza crust should. Who’da thunk it? Not me.

And maybe you’re not such a baboon as I am when it comes to rolling out dough. I don’t like doing it and I don’t do it very often, so my pizza crust ended up wonky as all get-out, and the pizza slices kept shedding dustings of corn meal while we ate, because it took me about 2/3 cup of corn meal to roll out the dough without a fit of raving madness. But that’s just me.

So I guess what I’m saying is: don’t be like me and you’ll be fine. But also, be a little like me. Be a pizza-lover!

 

You will love this one! The onions on top bake up all nice and soft and aromatic-like, while the two pestos add a punch of flavor.

 

Lazy, Double-Minded Pizza

For the dough:

1 cup all-purpose flour*

1 1/4 tsp baking powder

1/4 tsp salt

1/2 tsp sugar

2/3 cup yogurt

corn meal for the baking tray/rolling pin

Toppings:

2 tbsp pesto genovese

2 tbsp pesto rosso

garlic powder

1 red pepper

1/2 onion

6 slices salami for Hubby

2 cups shredded cheese

 

Preheat your oven to 350°F/180°C.

Wash the pepper, peel the onion, and slice both thinly. (Now say that five times in a row.)

Mix ingredients for the dough with your hands and work it a little until it comes together. Try to get the sticky mass off your fingers, sigh, and add a bit more flour until the dough behaves.

Generously sprinkle a baking tray with corn meal and dump the dough onto it.

(I covered the tray with parchment paper as well, because I’m extra-lazy and hate washing baking trays.)

Sprinkling the surface of the dough with more corn meal as you go, roll it out into a rectangle the size of your baking tray, about 10×15 inches. If it tears, simply patch it up using the rolling pin and even more corn meal. It will bake up just fine.

Spread the pesto genovese all over one half of the dough, and the pesto rosso over the other half. Sprinkle the whole thing with garlic powder. Arrange slices of pepper all over the pizza crust and add salami to one half, for Hubby, making sure to give him half pesto genovese, half pesto rosso. Cover with the cheese and finally add the onion slices.

Bake for about 20 minutes.

Enjoy your spontaneous pizza.

*You can also use self-raising flour. Just leave out the baking powder if you do.

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