You might be thinking, “There's no way in hell that two-ingredient pizza dough works.” But, I swear it does. I was/am totally confounded by the chemistry of this, but it comes together, it tastes amazing, and the texture is perfect. I tested it in multiple kitchens with multiple people, and it blew everyone's minds.
I first heard about this in a work meeting. I've found the two problems with having a food blog are:
A) Everyone expects you to cook all the time.
B) Everyone thinks you know what you're doing.
So, I was in this meeting for Impatient Foodie with a woman was trying to get me to “spill the beans” about all my “secret recipes,” and I told her, “I don’t know. I just try stuff and keep trying until it works, and then I write it down.” Then she started talking about two-ingredient pizza dough, and I pulled out my little red inspiration notebook to take notes on every word she said.
When I went home and conducted a web search, it was clear that this wasn't new (even if it was to me), and I was excited to try it out. I bought the two ingredients even though I was convinced it would never work. I had friends over for dinner and told them that it was sure to be a disaster, and promised to take them out afterwards. But, the pizza I pulled out of the oven looked fabulous and smelled amazing. When we bit into the slice, the crust was everything you would want it to be. My friends and I all ate our first bite at the same time and then started saying things like, “Whoa!”, “No way!”, “But how?”, “It’s so good, but I don’t get it!” Again, don’t ask me why it works, it just does.
The recipe below is pretty straightforward, and I also have to give a shoutout to Darroch and Mikey of Putnam & Putnam flowers for their Brussels sprout lemon pizza recipe. The key is to really take the time to cut paper-thin slices of lemon, otherwise the pizza is just too citrusy and it overwhelms all the other flavors. Let me know what you do with your two-ingredient dough and tag me on your creations!
Related: Eat Your Veggies Soup
Two-Ingredient Pizza Dough
Taken from The Slow Roasted Italian
1 cup of Greek yogurt (I used full-fat FAGE)
1–1 1/2 cups of self-rising flour
Note: If you can’t find self-rising flour, you can substitute 1 1/2 cups all purpose flour, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of salt.
1. Preheat oven to 450°F. Mix ingredients in a bowl until it starts to come together, and then knead it on a well-floured surface for about 8-10 minutes.
2. Add in a little bit of flour at a time if the dough is too sticky.
3. Form it into the pizza shape/size you want and then brush with olive oil, add toppings, and put straight into the preheated oven for 10-12 minutes.
I swear it works. And, no, the dough doesn't taste like yogurt, it tastes heavenly.
Impatient Foodie's Simple Margherita Pizza
1 tbsp olive oil
1-2 garlic cloves, minced
1/3 cup strained tomatoes (try Pomi)
1 whole mozzarella, shredded or chopped into small pieces
1/4 cup grated Parmesan
Chopped basil (for garnish, optional)
Two-ingredient pizza dough
1. Keep the oven at 450°F. Heat up garlic in some olive oil until it starts to become fragrant and turn golden brown.
2. Add strained tomatoes (amount of sauce depends on how big your pizza is).
3. Reduce the heat and allow the water in the Pomi to cook off about 10-15 minutes, making the sauce thicker.
4. Take your two-ingredient dough, brush it with some olive oil, and spoon on your sauce (don’t take the sauce all the way to the edge of the dough — leave about a half inch of space).
5. Cover the sauce with mozzarella (again, don’t go all the way to the edge of the dough).
6. Put in the oven and cook for 10-12 minutes.
7. Take pizza out and put on some grated Parmesan. Put back in the oven for about 1 minute until the Parmesan just starts to melt.
8. Garnish with chopped basil and enjoy immediately.
To make an alternative-style pizza — Brussels sprout lemon — check out the recipe here.
Next: Turmeric Blueberry Scones For Dessert