Tag Archives: rye

30 Min Homemade Rye Pizza

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These days, with a picky toddler, pizza can be my best bet sometimes. Today’s lunch was one of those days. It was not planned for so I wondered if there is such a thing as a quick pizza dough. It turned out to be a very positive “yes”. This pizza from start to end took me 30 minutes. I have substituted the bread flour with rye flour. My toddler did not mind it 🙂 I think it has to do with the salami. Oh boy, I have to tell myself, too much of a good thing is really not good. Don’t mind the weird shaping too!

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The dough recipe is adapted from Allrecipes. The serving size can be changed at the Allrecipes link so you can double, triple, quadruple the amount of dough 🙂

Makes 1 small pizza (Enough to feed a toddler and an adult)

Ingredients
For the dough
3g dry yeast
1 tsp sugar
60ml warm water
85g rye flour/bread flour
1/2 tsp salt
1.5 tsp olive oil
For the sauce
1 tomato, pureed (with blender)
1 tsp pizza herbs/oregano
2 tsp olive oil
For the toppings
Sliced salami
Shredded cheese of your choice
Toppings of your choice

Breadcrumbs and extra flour for dusting

Method
1. Preheat oven to 200 degrees Celcius (with fan). Gather all dry ingredients for the pizza dough and place them into a medium bowl. Stir in water and oil until a smooth dough forms. Leave it for 5 mins.
2. Prepare baking tray by sprinkling a handful of breadcrumbs all over. Prepare sauce by heating up a small saucepan and adding in olive oil. Add in the pureed tomato and herbs and bring to a boil. Simmer for 2-3 minutes till it thickens. (It’s a fairly fast process)
3. On a floured surface with floured hands, pat out the dough. If the dough looks wet and sticky sprinkle some flour over it for better handling. Pat it out as thin as possible and transfer it to the baking tray. Place the dough on top of the breadcrumbs.
4. Spoon/spread the sauce all over the dough, leaving a 1 cm or 1/4 inch border on the sides. Sprinkle as much cheese as you would like and the toppings of your choice. Bake in preheated oven on the higher rack (mine as 4 racks, I used 2nd from top rack) for 10 – 15 mins or till the cheese has melted and turn light golden brown.

That was today’s QUICK and yummy lunch 😉