Galentines Diy Pizza

Ingredients

• 3 cups All-Purpose Flour (for the dough, sifted)
• 2 tsp Active Dry Yeast (room temperature)
• 1 cup Warm Water (about 110°F (43°C))
• 2 tbsp Olive Oil (plus extra for greasing pan)
• 1 tsp Salt (fine sea salt)
• 1 cup Tomato Sauce (unsweetened, no added sugar)
• 1 cup Red Bell Pepper (diced)
• 1 cup Green Bell Pepper (diced)
• 0.5 cup Red Onion (thinly sliced)
• 2 cups Spinach Leaves (fresh, roughly chopped)
• 0.75 cup Cherry Tomatoes (halved)
• 1 cup Mozzarella Cheese (shredded; can use dairy‑free mozzarella for lactose intolerance)
• 1 tsp Dried Oregano (optional garnish)
• 0.25 tsp Crushed Red Pepper Flakes (optional for heat)

Instructions

1. Activate Yeast

   In the large mixing bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Make Dough

   Add flour, salt, olive oil, and the activated yeast mixture to the bowl. Mix until a shaggy dough forms, then knead by hand for 8‑10 minutes until smooth and elastic.

   Time: PT10M

3. First Rise

   Shape the dough into a ball, coat the bowl lightly with olive oil, cover with a damp towel, and let rise in a warm spot for 20 minutes.

   Time: PT20M

4. Pre‑heat Oven

   While the dough rises, pre‑heat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

5. Shape Heart Crust

   Place parchment paper on the skillet. Transfer the risen dough onto the parchment and press it outwards, forming a deep‑dish heart shape about 1‑inch thick. Press the edges up the sides of the pan to create a raised rim.

   Time: PT5M

6. Par‑bake Crust

   Bake the bare crust for 8 minutes until it just starts to set but not brown.

   Time: PT8M

   Temperature: 425°F

7. Add Sauce and Veggies

   Spread tomato sauce evenly over the crust, leaving a small border. Layer the diced red and green bell peppers, sliced red onion, cherry tomatoes, and spinach. Sprinkle shredded mozzarella (or dairy‑free alternative) over the vegetables.

   Time: PT5M

8. Bake Pizza

   Return the skillet to the oven and bake for 12 minutes, or until the crust is golden and the cheese is melted and bubbly.

   Time: PT12M

   Temperature: 425°F

9. Finish and Serve

   Remove pizza from oven, sprinkle dried oregano and red pepper flakes if desired. Let rest for 3 minutes, then slice and serve warm.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

5g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Olive Oil: Canola Oil, Avocado Oil
• Instead of Tomato Sauce: Crushed Tomatoes blended
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Green Bell Pepper: Zucchini
• Instead of Red Onion: White Onion
• Instead of Spinach Leaves: Kale
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Mozzarella Cheese: Dairy‑free mozzarella, Vegan cheese

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Rolling Pin
• 9‑inch Cast Iron Skillet or Deep‑Dish Pizza Pan
• Parchment Paper (optional)
• Oven
• Sharp Knife
• Spatula
• Cooling Rack (optional)
• Food Scale (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading the dough to develop gluten
• Shaping the dough into a clear heart shape
• Par‑baking the crust to avoid sogginess
• Ensuring the pizza reaches a golden crust without burning

Chef Tips from the Video

• Use a light drizzle of olive oil on the crust before par‑baking for extra crispness.
• For a brighter red sauce, add a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate for a slower, more flavorful rise.
• Pre‑make the tomato sauce and store in the fridge for up to 5 days.

Frequently Asked Questions