Tuesday, June 11, 2013

Super Quick Homemade Thin Crust Pizza: 3 Cheese Supreme

-1.5 C Flour (1 C AP, .5 C Whole Wheat)
-1 tsp honey
-1 tsp baking powder
-About 3/4 C lukewarm water
-2.5 TB butter
-1 TB garlic cheese topper (I like Shipshewana, McCormick is also decent and can be found most anywhere)
-1 TB basil
-1 tsp Rosemary (crushed)

Toppings: Pepperoni, sauce (duh), green peppers, sausage, mushrooms, olives, mozzarella, parmesan (fresh), asiago, garlic cheese topper (just a pinch), salt (pinch), fresh cracked pepper (just a hint)

Mix all of the crust ingredients together, turn out onto a floured surface.  Dust the top of it with flour and roll out thinly.  Add more flour as needed.

You have two choices next.  You can either plop it out on a griddle and cook it until it starts to brown on each side, or you can bake it at 350 for probably about 10-15 minutes.  I say about because I definitely have not baked one of these, but have baked little chips and such of the same dough.  Griddles are basically one of my favorite tools, and it is way faster.  But you could easily bake it until it gets crispy.

Anyway, after it is cooked, add your toppings and place it in an oven heated to 400 degrees for about 8-10 minutes.  I personally brushed my edges with butter and put some more garlic cheese topper on them.  I ALWAYS put a pinch of the topper, salt, and pepper over my pizza toppings because it helps add a little flavor to otherwise somewhat bland cheese.  I like to have the same flavors be in the crust, on the crust, and on the toppings to help tie the pizza all together.  I also use really fresh, block cheeses that are in my opinion much higher quality than preshredded, so that makes the flavor and texture, and meltability, far better.  After baking it for 8-10 minutes, switch it over to broil and let it go until the cheese just starts to brown.

And then devour the whole thing because it is delicious.

This idea started with my sister who made some quick pizzas on tortilla shells a few nights ago and was telling me about how tasty and crispy they were.  I make homemade tortillas a lot, and was determined that I would try it to see if I could make a large pizza.

The benefit is there is no raising required like there is with some dough, so truly you can just throw it together on a whim if you have all the ingredients.

Happy crafting! Pin It Now!

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