With a quick homemade crust that's easier to roll out than store-bought, this is a great first recipe for preteens
2 1/2 cups unbleached all-purpose flour
1 (8 g) envelope quick-rise instant yeast
1/2 tsp granulated sugar
1 cup warm water
2 tbsp olive oil, (plus extra for brushing)
cornmeal, for baking sheets
1 cup tomato pasta sauce
125 g thinly sliced ham
6 white button mushrooms, thinly sliced
marinated artichoke hearts, drained and halved
jarred roasted red peppers, drained and cut into strips
1 340-g ball mozzarella, shredded
other favourite toppings
In a medium mixing bowl, whisk together flour, yeast, sugar and salt. Stir in warm water and oil to make a soft dough that forms a ball and comes away from the sides of the bowl. Pick up the dough and fold it over on itself a few times.
Place dough in a greased bowl, cover bowl with plastic wrap and tuck in a warm place to let dough rise for 15 minutes.
Preheat oven to 550°F (290°C). Lightly sprinkle two 17 x 12 in (43 x 30 cm) rectangular baking sheets with cornmeal. Divide the dough in half. Using a rolling pin on a floured surface, roll each half into a rectangular shape and transfer to the pan; it's OK if the dough doesn't reach the edges. Brush the tops lightly with olive oil, then spread with tomato sauce.
Arrange toppings in the quadrants of each pizza and sprinkle with cheese. Bake 14 to 15 minutes until crust is deep brown around the edges and cheese is melted.
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