Last night I made 2 really delicious Italian style pizzas and I hardly had to do anything. The most lengthy aspect of the whole process was cutting the vegetables. All the recipes were from my Jim Lahey My Bread book.

For the dough you basically mix the ingredients and let them sit for 2 hours, separate into 2 balls, they sit for another half hour and then you spread them across the pan. I’ve seen other fast pizza crusts but they usually are not super tasty and end up pretty chewy. This crust is pretty thin and baked at 500 degrees ensures it’s crusty. Mmm perfection.

I used a combination of 3 different traditional Italian style pizzas. The first one was pizza pomodoro. The second a combination of pizza funghi and pizza radici di sedano (celery root pizza). It was hard to pick a favorite. I don’t even like mushrooms and I had a whole piece of the funghi pizza-it was that good. {I’ll admit I even had a piece for breakfast this morning}.

I might make these the next time we have guests. I think they’d be really impressed and think I worked super hard in the kitchen. Shh don’t tell!

{On a side note, I’ve been trying to cut back animal proteins from our meals so I’ve been making a lot of vegan dishes. Both of these pizzas are vegan! Yahoo!}