RECIPE IDEA: Rolled Crust Pizza Tasty Indeed
Hi. It’s Lois at Recipe Idea Shop, telling you about Rolled Crust Pizza. In this recipe I used my friend Maggie’s pizza dough. She makes her dough much like you make bread, letting it rise and then punching it down (twice). Then she rolls it out like you do a pie crust and transfers it to the pizza pan. I always make my pizza on a jelly roll baking sheet. That’s the cookie sheet that has a rim (sides) on it. I like the thick side crust you get when you double the dough over on itself.
Don and I had pizza last week. I made half of the pan with pesto (store-bought since we didn’t have any homemade Pesto Besto—remember, a little goes a long way), kalamata olives, onions, green peppers, garlic, mushrooms, cheese, Italian sausage and a few spices. The other half was covered in red sauce (my favorite), garlic, onions, green peppers, mushrooms, cheese, spices and Italian sausage.
I like pizza with red sauce better than pesto, but both were delicious. I especially loved the crust. It’s different than the crust I usually make with Homemade Pizza, which I don’t roll out, I simply pat it into the pan. I usually don’t let my pat-in-pan dough raise before I put it in the pan. It raises a bit when I bake it. I’ll be making Maggie’s crust from now on (but I only let it rise once). Yum!
I know you’re gonna love this homemade Rolled Crust Pizza.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?