RV Pizza

Throughout our trip, Mom’s made pizza here in the RV. It’s a modification of the recipe she uses at home, which is for a larger pizza. She makes it different every time, little tweaks here and there, but the dough stays the same, just the oil, sauce, and toppings change. It’s kind of our Friday night tradition - watching Stargate on the SciFi Channel and eating Mom’s ever-evolving and incredibly yummy pizza.

Keep in mind the folks like REALLY thin crust.

RV Pizza

Equipment needed

  • 12 to 13” pizza pan (Mom uses a Doughmaker’s one, the kind with the pebble-y finish)
  • Oven capable of at least 450 degrees which is big enough to handle said pizza pan (otherwise, scale the recipe down or have thicker crust)

The Dough

In a medium bowl, mix with your fingers

  • 7/8 Cup flour (ideally 3/4 C all-purpose and 1/8 C whole wheat, but just all-purpose will work fine)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 teaspoon dry yeast
  • 1 to 2 teaspoons olive oil
  • 1/3 Cup lukewarm water

Mix until it forms a dough, scraping up all the bits. Knead for 8 to 10 minutes on the counter, sprinkling in extra flour or water as needed to make dough. Don’t bother cleaning the bowl yet!

Spray the bowl with olive oil spray, put dough ball in bowl, spray dough with more olive oil spray, cover bowl with plastic wrap and put in draft free zone for an hour (Mom puts it in the microwave/oven).

In the meantime, combine the following in a small stovetop pan:

  • 2 to 3 teaspoons olive oil
  • 1 to 27 cloves of garlic, minced (Mom uses 3 to 4, use how much garlic you like)
  • a few shakes of crushed red pepper flakes (as much heat as you like)
  • a few grinds of black pepper
  • a few shakes of Italian or pizza seasoning (or dried basil, oregano, etc.)

Simmer until fragrant but don’t let the garlic brown.

To assemble the pizza:

  • Shape dough to fit pan (be sure to leave enough dough at the edge to share with cocker spaniels).
  • Spread garlic herb oil onto dough and sprinkle with a tiny bit of kosher salt
  • Spread desired sauce1 on dough
  • Top with 4 to 6 ounces desired cheese2
  • Add any additional toppings (like pepperoni and pepperocini, sliced olives, anchovies, diced artichoke hearts, roasted red peppers, sliced cooked mushrooms, drained and rinsed black beans, shredded chicken or diced fajita beef, pulled pork, etc.)
  • Sprinkle on a little freshly-grated parmesan

Bake at 450 or higher (up to 500) for 12 to 18 minutes until cheese is becoming golden brown

Let cool a minute or so then slice and serve

Our default is plain tomato sauce and mozzarella. Start there and let your imagination run wild! We’ve had smoked mozzarella pizza, Mediterranean pizza, Greek pizza, white pizza with baby beet greens and garlic scapes, fajita pizza, BBQ pizza. Just make sure any veggies are cooked first so you have already evaporated out the extra moisture (or else your pizza will be soggy)

  1. Sauce options: About 1/2 Cup or so plain tomato sauce or prepared sauce (if using prepared, you can omit the pepper and Italian seasonings from the garlic oil). Use however much sauce you prefer.

    1 bunch of greens (like spinach, chard, beet greens), sauteed in a little olive oil or steamed. You can add some chopped garlic scapes when you cook the greens if they’re in season

    salsa (drained of some excess liquid)

    A few tablespoons pesto

    A few tablespoons tapenade

    A few tablespoons BBQ sauce 

  2. Cheese options:

    One or a blend of the following

    • Mozzarella
    • Fontina
    • Provolone
    • Crumbled feta
    • Cheddar
    • Monterrey jack
    • Asiago