Roll out on pizza stone, to overshoot the edges. Roll up the edges. Prick all over with a fork. Pre-bake in a 475 degree pre-heated oven for 5 minutes. Pull out and set aside.
Then I got a little (too?) creative. I decided to make a chili pizza. For the sauce, I took the thick leftover black bean chili from the night before, pureed it in the Vita-Mix, and spread it all over the crust. Then I spread cooked chicken chunks all over that, and then topped that with homemade goat cheddar cheese. The pizza went in the oven for about 10 minutes at 475 degrees (pre-heated).
The good: The crust didn’t get soggy (we hate that). The crust was a good combination of chewy and crispy. The crust was very good!
The bad: My cheddar cheese didn’t melt and was a little on the salty side. I undersalted everything else to account for this, which worked out okay. The whole pizza was a bit dry. More sauce? (Maybe.) More stuff? (Definitely!) I should have opened a can of olives, at least.
It was a good start. I’ll keep working on it. I have another crust in the freezer to try again next week.
What are your favorite pizza toppings? What’s your favorite way to make pizza? Got any horror stories?
This post is part of Fight Back Friday! at FoodRenegade.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!