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Portable Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Portable Pizza Recipe

Everyone loves pizza, right? It comes under the heading of Things We Never Get Tired Of Our Whole Lives, like chocolate cake, Chinese food, and ice cream. But how can you enjoy pizza at a picnic? Cold, congealed and tough — or the following way, with a top crust to keep the filling soft and delicious. This double-crust pizza is spectacular right out of the oven, the bubbly filling nesting inside a crisp, chewy crust. Later, it becomes more like a sandwich — less crisp, but still chewy and delicious.

We've included two suggested pizza fillings below; you can choose one or create your own.

At a glance

Prep
Bake
Total
Yield
8 large servings

Ingredients

Choose your measure:

Poolish (Starter)

Dough

Spinach and Cheese Filling

  • about 32 ounces fresh spinach, cleaned and torn, or two 10-ounce packages frozen chopped spinach, thawed and thoroughly squeezed dry
  • 4 cups mushroom, washed and sliced
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced, optional

Ricotta and Basil Filling

  • 1 1/2 cups ricotta cheese (part skim is fine)
  • 1 lightly packed cup fresh basil, shredded
  • 1 large green or red pepper, seeded and chopped
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, peeled and crushed
  • 3/4 cup shredded Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 cup golden baking onions ("french-fried" onions), optional

Instructions

  1. To make the poolish: In a mixing bowl or the pan of your bread machine, combine the poolish ingredients. Set aside, covered, to rest for 6 to 12 hours (overnight is fine).
  2. To make the dough: Add the flour and water for the dough to the poolish, mix, and allow to rest for 20 minutes.
  3. Add the remaining dough ingredients, mixing and kneading briefly to form a semi-smooth dough. The dough should feel slightly sticky and soft, and may still have a rough surface.
  4. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.
  5. Prepare your choice of the following fillings while the dough is rising for the second time.
  6. To make the spinach and cheese filling: Clean and remove the stems from the spinach.
  7. Heat a large skillet until hot, add the oil and garlic, then immediately add the mushrooms. Stir with a heatproof spatula; the mushrooms will begin to give off their juice.
  8. After a few minutes, add the spinach, salt and pepper. Cook just enough to wilt the spinach.
  9. Remove the pan from the stove, and set aside until you're ready to use the filling.
  10. To make the ricotta and basil filling: Mix the ricotta with the cleaned and shredded fresh basil.
  11. Add the diced peppers, salt, black pepper, minced garlic, cheeses and onions (if you're using them). Set aside.
  12. To assemble: Prepare a lightly greased round pizza pan, or a lightly greased or parchment-lined pan of sufficient size to hold a 14" pizza.
  13. Divide the dough in half. Roll one half into a 14" circle. Place it on the prepared pan.
  14. Top with the filling of your choice, leaving a 1/2" margin around the edge of the dough.
  15. Roll the second piece of dough into a 14" circle. Place it over the top of the filling, and press down all over.
  16. Pull the edges of the bottom dough up and over the edges of the top dough, and press together to seal. Cut several small holes in the top to allow steam to escape while baking.
  17. Let the pizza rest and rise for 20 minutes, while you're preheating your oven to 500°F.
  18. Bake the pizza for 30 to 35 minutes, or until it's golden brown all over. Let it cool for about 5 minutes before cutting, so the filling has time to "settle."
  19. Store, covered, at room temperature for several hours, or store in the fridge for up to 5 days.