Activating Yeast + {Caramelized Onion & Peach Pizza}

Posted: August 8, 2012

I'm lightening things up a bit from yesterday's more serious "Our Words Matter" post. I learned something new this week: how to activate yeast.  While I was on vacation in Arizona, my dad made his weekly homemade pizza dough.  Not only did he show me how it's done, he equipped me with the recipe.  And I, like any loving daughter, decided to go out on my own and not follow his instructions.  The recipe called for 1 Tbsp of sugar.  Me? I don't need sugar in my pizza dough! The sauce and toppings would be sweet enough, I thought.  Nope. Wrong choice.  What I learned is that the sugar is what activates the yeast to work and the dough to rise! 

For the Gazillionth Time: Listen to your Dad!

So, a second batch of dough later (sugar included), we were good to go.

Here's a pic of the dough ball before letting it rise in the refrigerator for 4 HOURS. (Yes, you must prepare the dough ahead of time so that it can rise, but it's so worth it!).

Look how big it got!

Not only was this the best crust I'd ever made (better than both the beer crust and cauliflower crust), the topping choice/combo was to die for.  Summer peaches?! Caramelized onions?! Fresh basil?! Yes please!

The only regret I have is that I only made one small pizza.  The dough recipe makes 2 pizzas, but I made the second (larger) one with pepperoni for Dear Hubby.  Next time I'm not sharing my dough!!

I paired it with a Negra Modelo, a perfect summer weekend treat :)

I will definitely be making this again: SOON.

Questions:

  • What are your favorite pizza toppings?
  • What is your favorite weekend "treat"/splurge?

{Caramelized Onion & Grilled Peach Pizza}

Description

Caramelized Onion and Grilled Peach Pizza on a homemade crust | No Sugar Sweet Life

Ingredients

1 tablespoon
Olive Oil
1 tablespoon
Active Dry Yeast
1 tablespoon
Sugar (activates yeast!)
1 tablespoon
Salt
2 cups
115 Degree Water
4 1⁄2 cups
Flour (all purpose)
1 teaspoon
Oregano
1⁄2 tablespoon
Dry Ranch Mix
1  
Medium Onion
1⁄2 tablespoon
Minced Garlic
2  
Peaches
12  
Basil Leaves
1  
Jar of Pizza Sauce (I used Classico)
16 ounces
Mozzarella Cheese (fine)

Notes

Original Pizza Dough recipe found here.  I added the oregano & ranch for extra flavor.

Instructions

  1. Combine olive oil, active dry yeast, sugar, and salt in a bowl.
  2. Warm 2 cups of water in the microwave until 115 degrees (~45 seconds).  Take temperature with a meat thermometer. If too hot, wait 'til it cools down to 115, or replace some of the hot water with cold.
  3. Mix the 115 degree water into the bowl.
  4. Let sit on the counter for 15 minutes until it starts to foam.
  5. Add in flour, oregano, and ranch mix.
  6. Stir until smooth.
  7. Roll the dough in a lightly oiled bowl.
  8. Refrigerate for at least 4 HOURS.
  9. When ready to make the pizzas, take the dough and split it in half (it makes 2 pizzas).
  10. Knead and roll each dough ball to the desired thickness on a floured surface. *It expands while cooking, so make sure to make it flat enough to start. 
  11. Roll up edges slightly, and brush with olive oil. 
  12. Carmelize onions on medium heat, approximately 20 minutes. Add in garlic for last 5 minutes.
  13. Preheat oven to 450 degrees.
  14. Spread a thin layer of pizza sauce onto pizza.
  15. Top with Mozzarella Cheese.
  16. Slice peaches and spread out over cheese.
  17. Top with carmelized onions and basil leaves.
  18. Bake for 18 - 20 minutes on a pizza stone, or until browned.

Yields 6 Servings

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Comments

Submitted by Michelle @ Eat Move Balance - August 8, 2012 - 6:43am

Your pizza looks delicious!!! My favorite pizza topping is the combo of broccoli and onion. :)

Submitted by kelly - August 9, 2012 - 7:54pm

I never would have thought to put broccoli on pizza... but it could work :)

Submitted by Patrice - August 8, 2012 - 9:01am

I've had great luck using agave nectar to feed yeast, but my go-to with pizza crust is honey. Nice photos, by the way!

Submitted by kelly - August 8, 2012 - 9:02am

I will definitely try agave next time!! Great idea :)

Submitted by Heather @ Better With Veggies - August 8, 2012 - 10:08am

YUMMY!! I love the topping combination (well, swap out the cheese, but you knew that ;)) - peaches, onions, and basil sounds like a great mix of flavors!!! Just remember to bring me some next time. :)

Submitted by kelly - August 9, 2012 - 7:55pm

Maybe you should come over soon for a pizza night :) We can make a few different kinds.

Submitted by Calee - August 8, 2012 - 10:37am

Mark makes the best pizza crust ever because he learned from his dad. :)

I'm never ever ever going to get away with putting these toppings on a shared 'za, but this is my next pizza. Plus goat cheese. It's always plus goat cheese w/ me.

Submitted by kelly - August 9, 2012 - 7:56pm

If I'd had more money leftover in my weekly grocery budget, I would have had goat cheese on this pizza instead of mozz. But, I spent the $ on other things :) Next time!!

Submitted by Erin @ erinberries - August 8, 2012 - 11:35am

This looks so delicious. I started googling around to see if it's gluten free, but I can't find a straight answer. Would you say that this recipe is gluten free?

Submitted by kelly - August 9, 2012 - 7:57pm

I'm not a gluten-free expert... I'm "guessing" you can sub out the flour for a gluten-free flour. Bob's Red Mill sells one. Not sure though on the other ingredients!

Submitted by Min @ savortherainbow - August 8, 2012 - 11:51am

Hi Kelly! Love this pizza! And thanks for sharing your dad's wisdom ;). Sugar does sound strange but by looking at the pictures, it indeed is the magic ingredient! I'm obsessed with white peaches lately so this sounds perfect! The hubby's does NOT like sweet and savory combination (I know! Crazy right?), but I've been persistently adding peaches to some of our meals in hopes of changing his food preferences. It's slowly working! I must make this pizza! If he doesn't like it, then o wells..more for me! hehe

Submitted by kelly - August 9, 2012 - 8:00pm

More for you, indeed! Let me know what you think of it, if you make it :)

Submitted by Corrie Anne - August 8, 2012 - 12:11pm

That's a gorgeous pizza. I've made it once with truvia -- i think I used this recipe: http://www.betweenthekids.com/2010/10/kylies-pizza-dough-with-truvia-piz... you can also use honey. In case you feel like experimenting any more. I'm not the best with yeast. I have a tendency to kill it with hot water & impatience. :)

Submitted by kelly - August 9, 2012 - 8:01pm

I used my meat thermometer to make sure it was 115 degrees EXACTLY...another tip of wisdom my dad gave me: Don't be impatient. Make sure it's perfectly 115! And thx for the tidbit on truvia. Might try that next time.

Submitted by Brittany - August 8, 2012 - 9:19pm

OH my stars.. this pizza... must find a way to make this gluten free!!

Submitted by kelly - August 9, 2012 - 8:04pm

You just became my dad's favorite blog reader b/c that is his FAVORITE saying: "oh my stars" crosses his lips about once a day :) Or he'll break out the "oh my starzies" if it's really good! And Babycakes doesn't say her S's well, so she's been saying: "oh my tarzies"... so cute! As for gf, will you just sub out the flour for gf flour? What else would you have to change? I'm so clueless when it comes to true gf.

Submitted by Wendy - August 9, 2012 - 12:19am

Had this for lunch today using my "Artisan bread in 5 minutes" refrigerator dough, smeared on roasted garlic, sliced tomatoes, mushrooms, mozarella and provolone ( 1 oz. each) this bread dough is the easiest thing ever no kneading AT ALL! Pizza was relish, you're looks scrumptious

Submitted by Laura - August 9, 2012 - 1:17pm

I'm pinning this right now so I can try it tomorrow for dinner! Thanks!

Submitted by kelly - August 9, 2012 - 8:04pm

Let me know what you think :)

Submitted by Amber - August 11, 2012 - 9:01am

Had this for dinner last night and it was delicious! I was worried the peaches would be too sweet, but it was super yummy with the onions. Great recipe that I will definitely be making again as long as there are summer peaches around!

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