I love pizzas...either crispy thin crust or the normal pan pizza which has a thicker crust, it doesn't matter. Most important is the toppings. I love toppings with lots of either fresh mushrooms or lots of bell peppers and bacons. I will sneak in pineapples cubes if there are any in the fridge :)) Fresh pinepple would be great if there is any but for this once I used can pineapples. I am very greedy, I would throw in lots of grated cheddar and mozzarella cheese...I love it gooey...the more gooey the better. And needless to say, Jo loves it most...she is a cheese gal...anything with lots of cheese will surely delights her :)) I made some crispy thin crust pizza last week for dinner and guess who squealed with delight...hahaha.....yeah Jo Jo Jo Jo.....
She loves the crust to be crispy and thin with lots of fresh mushrooms and cheese. Her wish is my command! :p I used the same crust recipe from Stephane - Zen Can Cook . Great crust and I have always used it for my pizzas. Pizza is the most versatile one dish meal ever. You can have any toppings of your likes and it will turned out great. For this time , since Jo wanted pizza with fresh mushrooms topping, I made her one that has a mixture of 3 types of fresh mushrooms - crap mushrooms , white button mushrooms and portobello with lots of caramelized onions and cheese.......Mmmmm it was delicious and every mouthful so mouth-watering...I will let my pictures tell you how good it is :))))
fresh mushrooms , bell peppers, caramelized onions will make a
delicious and good pizza topping
first sauteed the mushrooms slices with garlic, salt and
mixed herbs with olive oil and caramelized the onions
top pics from left to right- brush on the tomato puree on the rolled
out pizza crust dough, add grated mozzarella
and cheddar cheese all over the tomato puree,
followed by caramelized onions and mushrooms,
spread them out evenly . Add the bell peppers and top with more
grated mozzarella and cheddar cheese. Baked at preheated oven at
180 C for 20 minutes or till the crust
has turned golden brown and the cheese has turned gooey .
serve it hot...yummy
a slice for Claire :p
when you eat it still warm, the crust is really crispy
I love this crust and it is a keeper for sure.
Thanks Stephane for sharing this awesome crust recipe
Pizza Crust - adapted from Zen Can Cook
- 4 cups all purpose flour, plus additional for kneading
- 1 package active dry yeast
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sugar
- 1 tablespoon salt
In a large bowl, dissolve the yeast in 1 1/2 cup warm water. Whisk 2 cups of flour and the olive oil and cover with a damp cloth. Set aside in a warm place until doubled. About 1 hour. Stir in the remaining flour and the salt and knead.. yes KNEAD! for 5 minutes until the dough is smooth. It’s a good work-out! Let the dough rest for 10 minutes before rolling out or refrigerate.
* * *