Halloween Week Day 3: Black Olive Jack-O-Lantern Pizza

This morning, we were all getting ready for work (and Kindergarten) when I suddenly remembered that I was only working part of the day in the office, and then part of the day/overtime from home. The problem: I don’t have the internet (which is needed to work from home, obviously). So– we had to quickly re-work our plans for the evening. The new plan: take all of the pizza ingredients, put them in the car. Get Marco after school. Go to Yuseff’s House (where there is internet). Work. Make dinner and eat at Yuseff’s house.

The new problem: I forgot the yeast.

So– I had to quickly find a new recipe for yeast-free pizza dough. I read over a few different ones then got to work with what we had. In typical-Sara fashion.

Yeast-Free Pizza Dough

Sift together 1 cup All-Purpose Flour and 1 cup Bread Flour (you can use 2 cups of All-Purpose if you don’t have Bread Flour, but it will not be as elastic). Add 1 rounded Tsp of Baking Soda, 1/2 Tbsp Olive Oil, and 1/2 cup water. I also added 1 1/2 Tsp minced garlic for extra flavor. Combine and knead into a ball. Coat lightly with Olive Oil.

 Black Olive Jack-O-Lantern Pizza

Step 1: Roll out your dough onto a lightly floured pizza stone or baking sheet.

 

Step 2: Spread sauce onto the dough and top with shredded cheese. I used shredded mozzerlla and also some torn up slices of mozzerella, since I was running low on the shredded stuff. Again– improvisation.

Step 3: Make a spooky Jack-O-Lantern face with black olives.

Step 4: Bake at 400° F for 15 minutes

I was actually pretty impressed by the yeast-free dough. It’s not going to be my first choice– but it’s great for those times when you don’t have yeast, or don’t have the time to let the dough rise!

Tomorrow night we “wrap-up” Halloween Week (which, admittedly, was more like: Halloween Four-Days)– with Mummy Dogs!