Parmesan Stuffed Crust Pizza
- At December 6, 2009
- By megan
- In caramelized onion, Feta Cheese, pizza, pizza dough, roasted garlic
0
When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.
Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.
Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.
Roasted Garlic Whole Wheat Flatbread
- At June 22, 2009
- By megan
- In favorites, flatbread, roasted garlic, side dish
- 0
This flatbread is delicious. Follow the Whole Wheat Pizza Dough recipe with the following difference:
Roasted Garlic:
Peel off the loose white coating on a bulb of garlic. Chop off the top 1/4 inch or so of the very top. Place in a small oven safe baking bowl and cover with 1/2 cup olive oil. Wrap this all in foil to trap in the heat, and bake at 375 for 45 minutes or so. The garlic will be dark golden brown and smell delicious.
When it is cool, peel out each clove of garlic (this will be messy) and blend with some of the garlic oil in the magic bullet. It will become a thick, oily paste. Use this garlic paste in the pizza dough recipe in addition to all of the necessary ingredients.
The pizza dough recipe will yield 5 or 6 large flatbreads. Unless you are planning a party, freeze 1/2 or 2/3 of the dough for later use. Roll out your dough, making it very thin, but not larger than your pizza stone. Cut off any extra to use in the next batch it you roll it out too large.
Generously cover the flatbread in olive oil and bake, at 425, for 10 minutes or so. It will brown nicely and you will know it is done. Thinner parts will brown more quickly and become cracker-crisp. This is fine. Just be sure to remove it from the oven before anything burns.
Sprinkle sea salt on the flatbread and slice with a pizza cutter into whatever shape and size you desire.
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