Veggie Pizza
Intro: Veggie Pizza
Here is basically what you'll need:
Pillsbury simply... Rustic French Bread (this is relatively good for you and tastes great)
olive oil
garlic
arugula
Everything else is optional or you can add anything you want.
I try to stay away from very wet ingredients since this is thin crispy crust, don't want it to get soggy.
Right now I'm doing a no dairy thing, if your adding cheese add Fontanelle or Asiago.. they go great with the arugula.
Pillsbury simply... Rustic French Bread (this is relatively good for you and tastes great)
olive oil
garlic
arugula
Everything else is optional or you can add anything you want.
I try to stay away from very wet ingredients since this is thin crispy crust, don't want it to get soggy.
Right now I'm doing a no dairy thing, if your adding cheese add Fontanelle or Asiago.. they go great with the arugula.
STEP 1: Unroll the Dough..
This can be a little tricky, but the dough has a seam that you need to find to unroll easily.. If you dont find it it will be a real mess.
Unroll and stretch on your baking sheet, I use a SILPAT to make it nice and crispy on the bottom without burning.
Unroll and stretch on your baking sheet, I use a SILPAT to make it nice and crispy on the bottom without burning.
STEP 2: Add Your Topping
Cover with olive oil and garlic
add all your toppings
When I added my tomato I put the sliced face up to keep the juice in the tomato (they are volcanic when you bite into them so watch out)
add all your toppings
When I added my tomato I put the sliced face up to keep the juice in the tomato (they are volcanic when you bite into them so watch out)
STEP 3: Bake and Eat..
Bake at 450 for about 10 min or until your desired level of crispness
Make sure the bottom is nice and brown..
EAT..
Make sure the bottom is nice and brown..
EAT..
6 Comments
mdeshpande 11 years ago
To know more about Healthy Bread Pizza . Visit : http://justforhearts.org/healthy-bread-pizza/
supersoftdrink 11 years ago
I'll bet you could put wetter veggies on your pizza without sogginess if you made it on a sheet of parchment and baked it on a preheated pizza stone instead of a silpat on a metal pan. I've had a pizza stone wick away plenty of moisture from pizza, even through a sheet of parchment.
Also... where's the freshly ground black pepper? :)
lmihelcic 11 years ago
scoochmaroo 11 years ago
lmihelcic 11 years ago
scoochmaroo 11 years ago