Tonight was pizza. I used one pouch of the Quick and Easy Pizza dough and one pouch of the Whole Wheat pizza dough. I did this because that's what I had in my pantry and I didn't want to make too separate doughs, so I just dumped them in together. I thought it made a nice light wheat flavor and I would do it again. Make sure the water you are using is very hot--the package indicates 120-130 degrees. This is hotter than my tap, so I put in the micro for a few seconds. I let it rise much longer than the package states. I guess it's not so "quick" that way, but it is still "easy!"
I let it get nice and puffy before rolling it out.
I use my hands to press it onto a pizza stone. If you like your crust very crispy, you can preheat your stone, roll your pizza on a peel or a cookie sheet and then slide it onto the hot stone. This is too scary for me and I don't really care if the bottom crust is super crispy. I find an unheated stone baked on the lowest rack provides plenty of "crispy" for me and my fam.
Top as you like. I use the Hearty Spaghetti Seasoning in a can of tomato sauce, plus a pinch of sugar and salt and pepper. Actually I think I may have used the California style garlic pepper instead of just regular pepper--I put it on everything, so it's hard to remember. I don't even heat it together before I spread it right on the pizza. (You can also use tomato paste--just thin it down with water to a spreading consistency.) Sprinkle on cheese, etc. Bake according to the package directions. When I have two pizzas to bake, I rotate them so they both get some time on the lowest rack to crisp up the bottom crust. I think I baked these about 18 minutes total. It will take longer if you add a lot of toppings--it seems to weigh down the crust.
The beautiful results! Sweet little Maegan can't have cheese, so you'll notice a little portion without cheese on the hawaiian.
She doesn't seem to mind!
1 comment:
Oh yum! We have pizza night nearly every week- such a tasty, easy, frugal dinner!
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