So I didn’t just recently make this, but it is a recipe I use quite a bit and when I mean quite a bit I mean every weekend or every other when I was a senior in college since me and my running buddy Jessica craved it all the time.
The best thing about it is the crust stays constant but the toppings change. I sure have done quite a mixture of toppings with it. The first time I ever had this crust it was with green apple, sweet onion and gouda cheese – I was a little hesitant but it was absolutely fantastic and is now one of my favorite topping combinations. A traditional classic is fresh mozzarella and juicy tomatoes with a pesto sauce – can’t get much better than that.
If you are feeling extra fancy and deserve a special treat than try a stuffed crust – just stretch the dough a little more than extra and put cheese sticks (I like using the Sargento Pepper Jack ones for a bit of a kick) at the edge and fold dough over them. You can put the whole stick or you can cut it up into pieces and spread the goods – either way you and your guests will enjoy the extra cheese surprise.
2 Cups Whole Wheat Flour (If you don’t have on hand you can always use all-purpose flour, you just will loose the whole wheat nutrients)
3/4 tsp garlic salt (if you don’t like garlic or if you don’t have garlic salt, regular salt will work just fine)
1 tbsp. sugar (sugar substitutes like Splenda work fine here too)
1 tbsp. olive oil (again if you don’t have, vegetable oil will work too)
1 cup hot tap water (everyone has this!)
1 packet yeast – fast rising is the easiest
Extra spices – I usually add some or a combination of the following; paprika, cayenne pepper, onion powder, oregano – you can dress up your dough as you see fit for your tastebuds.
Olive Oil for Brushing
Preheat the oven to 425
Mix all of the dry ingredients together – add the hot water, keep mixing up, the dough may be a little sticky – use flour to help control it.
Let it sit for 5 min or up to an hour – it will continue to grow. Then knead/stretch/shape it on a floured surface – mix it up with round, rectangle and square pizzas – I sure do.
Spray your pan if using metal. Pizza stones work too (:
Put your dough on the pan and stretch to make it fit – add the cheese sticks if you are going the route of stuffed crust
Brush the dough with olive oil (not a lot just a glaze – you don’t want pools of oil) and pop into the oven for 3-5 minutes
Take out and add your toppings accordingly!
Put back in the oven and bake a good 7 minutes or longer depending on your cheese melting and how crispy you want you dough
Pull out from the oven and let cool a few minutes, cut and serve!