Wishing you all a great weekend ahead 😁 Oh boy, this year is about to end; only one more weekend to go. I thought I might be on time to have. I thought I was still in time to eat one more homemade pizza, since it's been a while... Like many foodies, I guess, I get the cravings. I get an idea in my head about something I want to eat, but I don't always have the ingredients, some utensil, or the time. Has this happened to you?

Well, this time I wanted to make a pizza so I wouldn't have to cook again during the day. It was going to be a busy day. This would be my lunch and if I wanted to, I could have a slice or two for dinner.

INGREDIENTS

Dough x crust

• 1 cup all purpose flour
• 1/2 cup warm water
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 teaspoon instant yeast

Toppings

1 medium size onion, half medium size red bell pepper, 2 medium size tomatoes, 150 gr white button mushrooms, 300 gr mozzarella, 1 tablespoon dried oregano, 1 tablespoon freshly crushed garlic, 1 tablespon white vinegar, 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon brown sugar, 3 tablespoons basil pesto

Personally, I like to sprinkle a little salt and oregano and drizzle a little more olive oil after I put all the toppings.

THE PROCESS

This thin, crispy crust will be ready almost without you noticing. It requires almost no kneading and you can roll it out easily with a rolling pin. With my hand, I mixed all the ingredients in a bowl. I worked it a little into a ball and left it in the bowl covered wth a kitchen cloth.

While the dough rested a little, I fixed the toppings. And the sauce? No, no sauce, but nobody would notice 😁

Wash, peel, crush, chop.

I cut the onion into julienne strips, crushed the peeled garlic cloves in a mortar, and cut the green pepper and tomato into small pieces of less than one centimeter.

I cut some tomato juliennes for an extra juicy touch.

Then it was the turn of the mushrooms. It really all started here: I had a craving for mushrooms which evolved into a craving for pizza after I saw the mozzarella and tomatoes in my fridge. This happens to us home cooks, doesn't it?

When I make pizza at home, I shred the mozzarella. Some people use it in slices. There are others who break it into chunks. How do you usually do it?

Once I had this ready, it was time to get back to the dough.

I took it out of the bowl and kneaded it just a little until it was smooth, which happened in a couple of minutes.

A little flour to prevent the dough from sticking to the counter...