|Dean Martin in his “pizza pie” glory.|
- There’s no yeast, no need to wait for the dough to rise.
- Rolling the crust does not require any additional flour on the dough, the rolling pin or the rolling surface – which in my case is just the sheet of aluminum foil, which I slide onto the cookie sheet before baking.
- The crust doesn’t require pre-baking; just roll it out, top it and cook it.
- flour, white, 2 cups
- baking powder, 2 tsp
- salt, 1/4 tsp
- olive oil, 1/4 cup
- water, 2/3 cup
- thin layer of mixed shredded Italian cheese (on dough, before laying sauce)
- Ragu pizza sauce (because it’s not very sweet – use your favorite)
- smattering of freshly chopped garlic
- 1 t Herbes du Provence
- thinly sliced onions
- chopped black olives (ideally, kalamata)
- minced fresh green pepper
- thinly sliced onion, separated into rings and scattered across the pizza
- top with more mixed Italian grated cheese mix (in addition to the pre-sauce under layer)
- Preheat oven to 400 F.
- For the crust, mix the dry ingredients in a mixing bowl. Make a well in the middle pour oil and water in and mix until all the dough is combined.
- Divide dough in half and roll out in 2 pizzas on a piece of foil, which is later slid onto a baking sheet for cooking.
- Top with whatever ingredients you like.
- Bake at 400 degrees for 15 minutes or until the cheese is melted and the crust is firm and no longer sticking to the foil.
What would you like to see? Please consider offering your input on Galley Wench Tales blog site. Click here to link to the survey. And, thank you for helping make Galley Wench Tales a better blog.