Pioneering Today by Norris Melissa

Author:Norris, Melissa [Norris, Melissa]
Language: eng
Format: mobi
Published: 2012-10-03T06:00:00+00:00

Thin Crust Tomato Basil Pizza Recipe

.25 oz. pkt. active dry yeast or 2 ¼ teaspoons

1 cup lukewarm water (just use the inside of your wrist if you don’t have a food thermometer)

1 ¾ cups all-purpose flour (extra for the quick knead and roll out)

½ tsp. salt

Topping

2 large ripe tomatoes (I used heirloom from our garden)

1 cup fresh basil

Sliced mozzarella

Grated white cheddar cheese (Or your choice of white cheese, provolone would be awesome!)

Combine yeast and sugar in water in a non-metal bowl. Allow to activate for 8 to 10 minutes, it will look slightly foamy and bubbly towards the end. Chop your veggies and cheese while the dough is activating. Measure out flour and mix in salt. Mix with liquids using a plastic or wooden spoon. Turn onto a lightly floured surface and knead for just 2 minutes or until dough is no longer sticky. Roll out to a thin crust and place on your pizza stone. Grade a thin layer of white cheddar cheese over crust. Layer tomatoes, fresh basil, and thin layers of sliced mozzarella cheese. (My husband wanted green peppers and tomatoes, my side is minus those additions) Bake in 500 degree preheated oven for 8 minutes.

If you use the thin crust for recipes with a sauce, prebake crust for 5 minutes in oven before adding sauce and toppings. Then bake for 8 to 10 minutes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.