Again, not a precise recipe. I just used what I had in my fridge and freezer. It’s an easily adaptable recipe. Just follow the pizza dough recipe and the crust-cooking-procedure. Easy peasy.
I had a ball of my simple pizza dough in the freezer. I had enough to roll out a thin crust. I played it a little fast and loose with the oven so my edges are kinda cajun lol. Be more careful than me. I was hungry.
Seasoned ricotta cheese (herbs, garlic, parm, s&p)
Olive oil with italian herbs and garlic powder (for crust)
Whatever toppings you want (mine are as pictured)
Prepare the pizza dough ahead of time so you are ready to go.
Quickest way of attacking this is preheating your cast iron skillet, cast iron griddle, pizza stone, heavy bottomed pan. Whatever. Get it super hot. 475+ hot.
While that is preheating, slice and chop your toppings. You want thin slices, small dices. We want things to heat through evenly.
Prepare all of your cheeses.
Roll out your dough to suit your vehicle
Carefully place your dough in the pan or skillet or stone
Poke fork holes all over save for the ‘crust area’
Brush the ‘crust area’ with some of the seasoned up olive oil
Bake for a few minutes, just consider the thickness of your dough and its edges.
Remove and quickly paint dough with the ricotta.
Zucchini and squash slices
Fresh mozzarella dotted around
Sliced onions and peppers
Whatever toppings you’re using
Baked at 475+ until the cheese is bubbling
Broil until there’s a little color on your cheese, mind your crust
Drizzle with remaining olive oil
Top with chopped herbs, crushed pepper
As always, use what you got. Any questions you know you can comment or hit me on IG (@nibblesandnom).
© 2019 by Alexa Mason. All Rights Reserved