Activating Yeast + {Caramelized Onion & Peach Pizza}

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.


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

{Caramelized Onion & Grilled Peach Pizza}

{Caramelized Onion & Grilled Peach Pizza}


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


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)


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


  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