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Lemons. Shallots. Fresh baby Arugula. Salty-sweet Cheese? Put it on the Pizza! As I write this the weather in Los Angeles is "end-of-summer hot and dry" days with oddly chilled nights.
These pizza puffs work as an appetizer or a fun dinner. Perhaps Rachel Ray intended them as a recipe for kids, but I found that they were incredibly "man-friendly" as well. I made a double batch, with the intention of freezing half for a later date and leaving the second half for Ryan's "man night" (video games and cigar smoking, in case you were wondering). When I pulled them out of the oven, however, Ryan suggested I nix the freezer idea and leave them all for him and his friends.
As much as I love all whole grains, I haven't made my peace with whole grain pizza crust. It always ends up mealy and flavorless. So I took a cue from my newest favorite pizza place, and added mashed garlic to the crust. It helped a lot in the flavor department. I wasn't able to taste the strong wheat flavor. Still the crust wasn't as good as I expected.
We've rounded up an amazing collection of homemade pizza Instructables to tempt any palette. Check out these great recipes for thin crust, thick crust, individual pizza for one, and even pizza for dessert! Learn how to make your own crust. And what could make a pizza any more tempting than fresh mozzarella you made yourself! How about a pizza topped with beans? Or maybe you'd rather throw together some ingredients you already have in the fridge.
I know cracker crusts don't create a lot of excitement, and the thought of a laminated one creates even less excitement, but I wanted to pass on an experiment which made this pizza pretty easy to make. The recipe: flour 100% I used high gluten this time, but any will work very hot tap water 45 olive oil 4 salt 2 instant yeast .75 I made a 25 ounce piece of dough. Put water, salt, oil, and yeast in bowl....mixed well...added flour...mixed for 5 minutes or until all flour is picked up and a dough ball is formed.
Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe! The pizzas were identical except that one was made exactly according to Deven's recipe (5.8 ounces of water) and the other with 6.5 ounces of water to see what effect it would have. And, both pizzas were made using All Trumps high-gluten flour. Both doughs were made using the food processor method. All ingredients are added to the bowl of a food processor fitted with steel cutting blade and are processed for about 20-30 seconds until the mixture resembles coarse, moist, cornmeal. The contents are then dumped onto a clean countertop and pressed together to form a dough ball.