pizza - Page 2

Worth1 · July 30, 2015

Quote:

Originally Posted by TightenUp

I'll be grilling my dough. The texture is awesome, lots of bubbles form. if using a charcoal grill you also get a bit of a smoke flavor.

Thanks I will have to try that.

I dont like gooey crust.

Worth

SueCT · July 30, 2015

My favorite in the summer!

I call it my garden pizza, but it is mostly a margarita. I use fresh garden tomatoes in generously thick slices, seasoned liberally with kosher salt, fresh cracked pepper and dried Italian seasoning, fresh basil leaves and lots of good mozzarella. I also put a little olive oil on the crust first to prevent soggy crust syndrome. Then I cook it on a well preheated stone in a 500 degree oven. It cooks up fast and crispy without turning the tomatoes into a watery mess. I like to use my meatiest, tastiest tomatoes, often hearts or Kellogg's Breakfast. Although it looks like I was stretching a bit to have enough tomatoes slices on this one. The slices of tomato that look like they collapsed is what happens if you try to use thin slices of tomato. But it does taste sooooo good! You can also add peppers of any type or other herbs like chives. I sometimes use flavored olive oils like garlic or basil, also. I keep planning to try it on the grill but haven't yet.

AdrianaG · August 3, 2015

You can always substitute a pizza size bacon lattice for the crust. Also investigate cauliflower pizza "dough" which is just cheese and grated cauliflower. Bake to a greasy, crispy perfection. Then add toppings.

July 30, 2015	#17
SueCT Tomatovillian™ Join Date: Jan 2012 Location: Connecticut Posts: 1,460	My Favorite My favorite in the summer! I call it my garden pizza, but it is mostly a margarita. I use fresh garden tomatoes in generously thick slices, seasoned liberally with kosher salt, fresh cracked pepper and dried Italian seasoning, fresh basil leaves and lots of good mozzarella. I also put a little olive oil on the crust first to prevent soggy crust syndrome. Then I cook it on a well preheated stone in a 500 degree oven. It cooks up fast and crispy without turning the tomatoes into a watery mess. I like to use my meatiest, tastiest tomatoes, often hearts or Kellogg's Breakfast. Although it looks like I was stretching a bit to have enough tomatoes slices on this one. The slices of tomato that look like they collapsed is what happens if you try to use thin slices of tomato. But it does taste sooooo good! You can also add peppers of any type or other herbs like chives. I sometimes use flavored olive oils like garlic or basil, also. I keep planning to try it on the grill but haven't yet.

August 3, 2015	#18
AdrianaG Tomatovillian™ Join Date: Jul 2015 Location: Georgia Posts: 153	You can always substitute a pizza size bacon lattice for the crust. Also investigate cauliflower pizza "dough" which is just cheese and grated cauliflower. Bake to a greasy, crispy perfection. Then add toppings.