I use Martha White dough mix (I have had bad luck with store brands), use olive oil to brush it with instead of veggie. Make sure to let it rise for at least five to ten minutes before getting it out and playing with it. I rolled the dough out on a lightly floured/cornmealed countertop, then transferred to the pizza board. Toppings: Classico brand pesto, the original. Three kinds of cheese: feta, fresh Parmesan and mozzarella. The only other topping is sliced tomato. It would also be nice with black olives. There is NO tomato / marinara sauce on this pizza. I shamelessly stole this idea from Schlotzsky's.
I baked this on a pizza stone. It turned out really well, but maybe I should have baked it a slightly higher temperature to make the crust even crisper. Also I forgot to clean the cornmeal off of the board before I got the pizza out of the oven, so there was too much cornmeal stuck to the crust.
The other special pizza I make is barbecue chicken (chicken broiled with sweet/spicy McCormick grill rub, caramelized onions, crumbled bacon and cheddar cheese). I also make Alfredo pizza, but it's dead easy and doesn't require any thought at all. Create crust, spread Alfredo, top as you will.
For your standard pizzas, I use Classico pasta sauces. J. likes either Sweet Basil or Basil and Tomato (I can't remember which) and my favorite is the Fire Roasted Tomato and Garlic. You have to be careful not to use too much sauce because it will end up being too watery. If you like smooth sauces, these aren't for you either, as Classico's usually full of stuff. I like using these better than using pizza sauces, and they're usually priced better overall.
Always fresh Parmesan. The stuff in the can just isn't as good. Be careful what kind of mozzarella you buy. The store brands are usually not as good. I don't know why, this is the only type of cheese where I can truly tell a difference. I can't remember the brand that we use, but they sell it at WalMart and it has a farm house on the front.
I normally use turkey pepperoni, because of the health benefits, but it also has a much spicier flavor. It can take a little getting used to though.
And there you have it ;) All of my secrets made public, only I don't think anyone else cares.
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timeasmymeasure
no subject
Date: 2010-03-18 12:23 am (UTC)no subject
Date: 2010-03-18 02:59 am (UTC)I use Martha White dough mix (I have had bad luck with store brands), use olive oil to brush it with instead of veggie. Make sure to let it rise for at least five to ten minutes before getting it out and playing with it. I rolled the dough out on a lightly floured/cornmealed countertop, then transferred to the pizza board. Toppings: Classico brand pesto, the original. Three kinds of cheese: feta, fresh Parmesan and mozzarella. The only other topping is sliced tomato. It would also be nice with black olives. There is NO tomato / marinara sauce on this pizza. I shamelessly stole this idea from Schlotzsky's.
I baked this on a pizza stone. It turned out really well, but maybe I should have baked it a slightly higher temperature to make the crust even crisper. Also I forgot to clean the cornmeal off of the board before I got the pizza out of the oven, so there was too much cornmeal stuck to the crust.
The other special pizza I make is barbecue chicken (chicken broiled with sweet/spicy McCormick grill rub, caramelized onions, crumbled bacon and cheddar cheese). I also make Alfredo pizza, but it's dead easy and doesn't require any thought at all. Create crust, spread Alfredo, top as you will.
For your standard pizzas, I use Classico pasta sauces. J. likes either Sweet Basil or Basil and Tomato (I can't remember which) and my favorite is the Fire Roasted Tomato and Garlic. You have to be careful not to use too much sauce because it will end up being too watery. If you like smooth sauces, these aren't for you either, as Classico's usually full of stuff. I like using these better than using pizza sauces, and they're usually priced better overall.
Always fresh Parmesan. The stuff in the can just isn't as good. Be careful what kind of mozzarella you buy. The store brands are usually not as good. I don't know why, this is the only type of cheese where I can truly tell a difference. I can't remember the brand that we use, but they sell it at WalMart and it has a farm house on the front.
I normally use turkey pepperoni, because of the health benefits, but it also has a much spicier flavor. It can take a little getting used to though.
And there you have it ;) All of my secrets made public, only I don't think anyone else cares.
no subject
Date: 2010-03-20 02:03 am (UTC)