Homemade/homegrown pizza

Last night we used the very last of this season's crop of tomatoes to top our delicious homemade pesto pizza. These tomatoes I picked and brought inside when just barely pink-ish. They slowly ripened inside the house away from killing frosts, and I have to say they were delicious! If we have a super short growing season again next year, I am definitely going to bring in all the slightly pink tomatoes before the first frost.

This pizza was made using the following dough recipe (which is basically this recipe with a couple of tweaks)

Pizza Dough
Makes 1 large pizza (size of a cookie sheet)
Oven temp 400 degrees F
Prep Time: 40 minutes
Cook Time 20 minutes

1 cup warm water
1 .25 oz packet active dry yeast (.25 oz = 2 1/4 tsp)
2 tsp sugar

2 cups all purpose flour
1 tsp salt
2 tbsp olive oil

 extra olive oil to oil pan, and semolina flour to coat bottom of pan

In a small bowl mix warm water, sugar and yeast. Stir until no clumps of yeast remain. Let proof for around 10 minutes, or until mixture looks creamy. Add olive oil.

In a large bowl, or in a mixer, add flour and salt. Pour in liquid mixture, and mix until dough pulls from the sides of the bowl. Add a bit of oil to the bowl to keep the dough from sticking, and cover with a warm damp towel.

Make sure to set your dough in a warm spot to rise. I set mine next to my fireplace, because the rest of the house was too cold! Let rise to about double it's original size. This will take around 30-40 minutes.

Roll out dough. I rolled mine out directly onto the oiled cookie sheet. When rolled out to around the right size, pull dough off and coat pan with semolina flour. Return dough to pan and press around the edges to fit the dough to the pan.

Add whatever toppings (we added homemade pesto, tomato slices and fresh mozzarella)
Bake at 400 degrees F for 20 minutes, or until edges are golden brown.

Enjoy!