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Dairy
Medium
1 Hour, 10 Minutes
Diets 
This recipe yields enough dough for three delicious homemade pizza pies. Customize your pizza with these four savory toppings options: sautéed eggplant, sautéed peppers and mushrooms, sautéed vegetables, or sardines with onions and tomatoes. Perfect for pizza night, a Melave Malka, or even a rainy day activity. For another variation, try this pizza dough recipe by Estee Kafra.
2 ounces yeast
2 cups water or juice
2 tablespoons sugar
6 cups flour
4 tablespoons oil
1 tablespoon salt
1 and 1/2 pounds grated cheese
16 ounces Gefen Tomato Sauce
1/4 cup oil
2 teaspoons oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
2 peppers, thinly sliced
1 and 1/2 pounds mushrooms, sliced
12 ounces Gefen Tomato Sauce
3/4 teaspoon salt
dash of pepper
1 and 1/2 teaspoons oregano
1 and 1/2 pounds grated cheese
2 large onions, minced
3 onions, minced
1/4 cup oil
3 peppers, cut into thin strips
3 tomatoes, thinly sliced
1 and 1/2 teaspoons salt
dash of pepper
1 and 1/2 teaspoons oregano
1 and 1/2 pounds grated cheese
2 large onions, diced
4 tablespoons oil
1 eggplant, peeled and cubed
3 large tomatoes, chopped
3/4 teaspoon salt
1 and 1/2 teaspoons oregano
1 and 1/2 pounds grated cheese
8 ounces Sea Castle Sardines, mashed
1 medium onion, sliced
2 medium tomatoes, sliced
4 ounces Gefen Tomato Sauce
dash salt
dash pepper
1/2 teaspoon oregano
Dissolve yeast and sugar in warm water. Combine all dough ingredients and knead to a soft dough.
Let rise for 30 minutes. Divide into three parts. Roll out each part to fit a 14-inch baking sheet.
Prepare the topping of your choice (see below) or follow these directions if you prefer your pizza plain: Combine ingredients for tomato sauce. Spread over dough. Sprinkle half a pound of grated cheese on each pizza pie. Bake at 400 degrees Fahrenheit for 20 minutes.
Sauté onion in oil until limp, add pepper and mushrooms and cook, covered, over low heat for 20 minutes. Add tomato sauce, salt and pepper and cook for an additional 10 minutes.
Spread one third of the mixture over each pizza pie dough. Sprinkle oregano and cheese. Bake as directed above.
Sauté onion in oil until transparent. Add vegetables and salt and sauté over medium heat until limp.
Arrange over dough. Sprinkle oregano and cheese. Bake as directed above.
Sauté onion in oil until limp, then add vegetables and spices. Cook over low heat for 45 minutes.
Spread one third of topping over each pizza dough. Sprinkle cheese over topping. Bake as directed above.
Spread sardines onto dough. Arrange onion and tomato slices. Mix tomato sauce with spices and spread over vegetables.
Mix tomato sauce with spices and spread over vegetables. Bake as directed above.
Photography and Styling by: Elazar Klein Studio
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How much active dry yeast? My jar of Fleischmann’s active dry yeast says 2 1/4 teaspoons to each cake fresh yeast, which is 0.6 oz. That equals 7 1/2 teaspoons, or 2 1/2 tablespoons of active dry yeast. All this goes on the assumption that the recipe is asking for fresh yeast. Are these calculations correct? Thank you.