Flat Bread pizza when made on homemade flat bread, creates a very crispy crust. This crust does contain yeast, unlike our thin pizza crust recipe. Both are good, but this one can be made on very short notice if there are flat bread rounds in the freezer.
If you have read the flat bread post, then you know I make these quite a bit and freeze them just for pizza making.
This is not as easy as our other recipe for thin pizza crust, unless you have premade these flat breads and pull them out of the freezer. Then it IS easier than thin crust pizza.
Continue reading “Flat Bread Pizza”
Flat Bread is a recipe that has recently been added to my recipe rotation. I was actually looking for a pita bread replacement. Have you seen the cost of pita bread in the store? This recipe is also a decent replacement for store bought Naan bread, that stuff carries a crazier price than pita.
I make a lot of hummus which means I need a healthy supply of carrots, celery, and pita bread on hand.
Carrots and celery are two of the many staples I keep on hand, but pita bread, not so much. It seems to me that it dries out too fast to keep it on hand.
I ran across a recipe at Mel’s Kitchen for Greek Pocketless Pitas. I thought to myself “Self, we have got to try this.” I did, and I have never looked back. We use it so much that I only make it in double batches. It is time consuming and since I am kind of lazy, I go ahead and make a mess once instead of twice. It also cuts my waiting down by half, since I only have to let dough rise half as many times.
I suspect this flat bread will also dry out fast, but I only keep out what I intend to use in a day or two.
Continue reading “Soft Homemade Flat Bread”
Margherita pizza is one of my favorite summertime foods. It tastes the best with garden fresh tomatoes and basil. Generally, I am overrun with basil and looking for ways to use it. This year I bought a mint plant and a chocolate mint plant. They were both impulse buys since I have absolutely no clue what to do with them besides use them for photo props and making mint tea. Maybe I will learn how to make a mint julep this summer. Any suggestions for using it up in cooking I’d love to hear. Sorry, I kind of drove off course didn’t I? Back to the margherita pizza.
I have seen this made several different ways. Some use a red pizza sauce, some use white sauce, others garlic. I like mine best with a garlic infused olive oil base with juicy red or yellow tomatoes providing the tomato flavor. I make my own garlic infused oil by slicing 2 or 3 garlic cloves thinly and putting it in 3 tablespoons of olive oil in an oven proof small dish, like a ramekin. I place this dish in the oven as it is preheating for the pizza. I take it out when I can smell the garlic.
In the winter when the tomatoes aren’t so juicy and delicious, I add a spoonful or so of pizza sauce to the base. (Or I skip it altogether and go with a regular pizza.)
Any pizza crust will do too. I prefer my thin pizza crust recipe for this recipe, but have been known to use the prepackaged ones when I am being lazy or just don’t have time. Continue reading “Margherita Pizza”
I have lived in so many places I believe I may be part gypsy. (No offense to anyone intended).
When I work on my blog posts, I believe my cooking heart may be firmly rooted in Illinois. I have been gone 20 years now and my need to eat foods that are similar to what I grew up on has driven me to create recipes. You would think I would give it up after 20 years and learn to eat what the locals eat in my current locales…….
Today’s feature is thin crispy crust pizza. I have made hundreds of homemade pizzas and this is the recipe I keep going back to. It is fairly quick and I tend to have the ingredients on hand since it uses no yeast.
Continue reading “Thin Pizza Crust”