Pizza crust after being baked 4 minutes in a 425 degree oven.
The ingredients I am playing around with….
Cooked Chickpeas- one cup cooked.
I cook my beans and avoid the cans because I eliminate 100’s of milligrams of sodium, and I can cook them an put them in freezer bags, then use them like canned. Just leave out on your counter at night and they’ll be thawed by morning.
Homemade Tomato herb marinara
Feta cheese- about 1/2 cup, to taste
Almost 1 medium white onion, chopped
Parmesan -1/4 cup good quality shaved
Chopped Garlic cloves
Mix the Jiffy Pizza Crust Mix with 1/2 cup hot water and mix into a soft dough.
This is not a traditional Italian recipe made with yeast and flour, but I wanted to see how it would come out.
After mixing, I greased a spring form pan with olive oil and then pressed out pizza dough in the pan. Well the day was relaxing I chopped 1 medium onion, about 4 cloves of garlic, and two small grape tomatoes and set it aside.
I baked the crust in the oven at 425 degrees for 4 minutes, until it looked puffy but not brown.
I then brushed on some herb marinara that consists of
8 ounces of tomato sauce,
some good quality garlic powder, Italian seasoning to taste, a dash of salt and 1 tablespoon of canola oil.
I added the onions, garlic feta cheese, drizzled more marinara on top and sprinkled Italian salt free seasoning on top and baked it at 425 degrees for about 20 minutes.
Cut with a sharp pizza cutter and serve hot or cold.
Awesome flavor combination, if I do say so myself.
Note for vegetarians – The Jiffy Pizza Crust Mix has lard in it so you won’t want to use this, but you can substitute this made from scratch pizza dough in place of it.
Homemade Herb Pizza Dough for Grilling
You can grill this on the grill when done.
From Prevention Family Cookout Cookbook
1 package active dry yeast or 2-1/4 teaspoons
1/2 teaspoon sugar
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoon extra virgin olive oil
Mix the 3/4 cup warm water- 105 degrees, the yeast, and sugar.
Let stand until foamy, about 10 minutes. Stir in the flours oil and 1 teaspoon kosher salt.
Knead dough on lightly floured surface until smooth, or mixed with your KitchenAid mixer for other heavy duty mixer about 2 minutes. Putting light we will go and cover loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into four balls. Roll each dough ball on very lightly floured surface until 1/8 thick in about 10 inches in diameter.
Transfer to baking sheet lined with plastic wrap and cover lightly with another sheet of plastic wrap. This is if you’re going to freeze the crusts. If not simply top with your favorite toppings.
To use, unwrap crusts and when we cut one side of each with olive oil spray. Put crust oil side down on grill and heat till bottoms are golden 2 minutes. Flip crust and spread evenly with marinara sauce or whatever kind of sauce you want
Cool for about 5 minutes before slicing.
Created by Paulette Le Pore Motzko
February 28th, 2016