Thin Crust Shrimp and Clam Pizza. I have no idea what I was so worried about.
Oh wait, yes I do. This is a WEIRD pizza, you guys. Weird good! Weird good! But let me tell you about my little journey that brought me where I am today. Sounds like a frickin’ turkey shoot, right? Okay, no one was pairing clams with Old Bay. So I did 11 hours of yoga and poured a bucket of lavender essential oil on my head and calmed the freak down. It’s just pizza, for clammin’ out loud. I went simple. And it WORKED. Subtle hints of the sea mixed with the salty Old Bay flavor, oh man. Thin Crust Shrimp and Clam Pizza: Let’s take a moment to notice the difference in the above pizza’s shape vs. the below pizza’s shape. I’m only 100% lying. SEA ya later! What it took for 2 10-inch rustic pizzas: * 1 pound pizza dough (I used garlic and herb) cut in half * 20 extra-large shrimps, thawed, peeled and deveined * 1 Tbs. Preheat oven to 350. Toss the shrimp with the Old Bay seasoning. On a floured surface, roll out each dough ball to form a rustic pizza.
Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style. I have a pizza dough recipe I adore.
I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. I couldn’t resist. Oh wow, where to begin, where to begin? Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious! No, no. Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. Also, for more inspiration, advice and recipes, check out the Pizza in Five website.
Butternut Squash from our Olin-Fox Farm CSA: Artisan Pizza in Five Minutes a Day, Master RecipeSource: Artisan Pizza and Flatbread in Five Minutes a Day Make the Dough 3 1/2 cups Lukewarm water 1 tablespoon yeast 1 1/2 tablespoons kosher salt 7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour 1. Breakfast Pita-Pizza Recipe. Easy Crescent Roll Calzone Recipe. This recipe is one of the most often requested lunch recipes at our house.
I love it, because it’s quick, easy to make, and requires as little as 4 ingredients. We like to use pepperoni at our house, but this recipe would work with any of your favorite pizza toppings. And you can use pesto or white sauce instead of pizza sauce if you prefer – the possibilities and combinations are endless. Crescent Roll Calzones (makes 4 calzones) 1 Can refrigerated crescent rollsPepperoniShredded Mozzarella cheese1/4 C jarred pizza sauce, plus more for dippingGarlic PowderDried OreganoDried Basil Heat oven to 375°F. On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7×4-inch rectangle, firmly pressing perforations to seal.
Bake 15 to 20 minutes or until deep golden brown.