Thin Crust Pizza
Spouse and I have been going over the Sopranos DVDs again…for about the 5th time if I’m not mistaken. When this happens, my craving for Italian food is stronger and it reflects on our meals and now in this blog. You could probably call me an ideal subject for hypnosis.
I’ve tried several pizza crust recipes and they all turn out to be the thick-crust, poufy doughs. I prefer my pizza New York-style with the thin-crust.
I searched my most reliable cookbook (the internet) for a thin-crust pizza dough recipe and found one. The recipe is copyrighted so I can’t reproduce it here. But here’s the link if you’re interested to try it out: http://robbiehaf.com/Recipes/T/272.htm
It was good…the best pizza crust recipe I’ve tried so far and the easiest to make. Still not what I was looking for…but the best I’ve tried so far.
As you see from the photo, my pizza is not perfectly round. It never is. But isn’t that what’s called a Rustic Pizza?
For the toppings, I used pepperoni slices, portabella mushrooms, olives, roasted red bell peppers, Bertolli spaghetti sauce (best bottled spaghetti sauce I’ve ever had), mozarella and freshly grated parmesan cheese. Don’t forget the extra virgin olive oil!
My secret is mixing the veggies in extra virgin olive oil, freshly ground black pepper and some Italian seasoning before putting it on the pizza. You can top your pizza with anything you want…it’s just a matter of deciding what ingredients you have on hand and what will go well together.
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