I am so stinkin’ excited about this recipe I can hardly stand it.
We ALL know I am a Pizza FANATIC… no news there.
But, I am not a big fan of whole wheat crust.
I have tried all kinds and just. don’t. like. it.
Truth be told, I’d rather wait to consume my pie when I can have “the real stuff”.
BUT, then Hodgson Mill had to go and email me and “challenge” me to “Make a Better Pizza“…
And so… I SO DID!
I first perused the internets to find a crust recipe for my bread machine… and this one said it came from the book manual… so I went with it.
First pour 1 1/3 Cup Water into your bread machine and then add 2 T Canola Oil
3/4 t of Salt
2 Cups Whole Wheat Flour
Then 2 Cups White Flour
And 1 package of Yeast
And turn on your machine to the Dough Cycle.
While my bread machine worked its magic, I got busy chopping up my veggies and putting them in containers that could easily go in and out of the fridge.
You see I had this idea…
I wanted to make a bunch of mini pizza crusts to keep in the fridge or freezer and then dress them up on a moments notice with all kinds of veggies that we can also use in salads throughout the week.
BUT, the crusts would have to “do okay” after being frozen or otherwise I was going to have a boat load of miniature pizzas!
When the dough was done dude , I immediately dumped it onto a lightly floured surface and divided in two…
Then I cut the half in half…(1/4 of original dough)
Then I cut each quarter into six pieces.
I then molded each piece into a cup in my Mini Pie Pan, but you could always make disks freestyle on a cookie sheet if you don’t have a mold. Now pop them under the broiler for 3 minutes, just to firm them up and then let cool.
Now, pop them in freezer bags and freeze them.
And when the family wants a snack or a batch of them for dinner, grab however many you need and place them on a cookie sheet.
Place 1 T Pizza Sauce on each pizza and some chopped fresh spinach.
Add some red onion, green bell pepper and mushrooms.
Now add 1 T Shredded Mozzarella (I used 2 %) on each pizza.
Now place a slice of tomato on top of each pizza and season with salt, pepper and fresh basil.
Add a little fresh mozzarella on top of each tomato (I used 1/3 oz. on each pizza).
Now bake at 425 for 3 minutes and then flip to your broiler for the last 2 minutes.
Oh. My. Word.
These babies are a HUGE hit at this house.
Miss Add requests them (and ALL those VEGGIES) all the time.
Puddie called me from work and raved when he packed one for lunch.
I love the convenience AND the CRUST.
HOLY moley. It is crunchy on the outside and the perfect chewiness on the inside. Seriously in love with this crust.
It is seriously better than any wheat crust I have had.
Mike thought they were store bought.
I am thinking of all the combos we could use them…
- Pineapple Ham Pizzas
- PB & J Dessert Pizzas
- Fruit Pizzas
- Cheese Pizzas
- BLT Pizzas
This recipe is going in the save file… PRONTO.
BIG thanks to Hodgson Mill for sending me a Pizza Prize Pack to get me started… and challenging me to challenge my preconceived notions!
Oh and guess what?!
They want to send one of you a Pizza Prize Pack too! Enter below (click through to the site if you are reading this via email).
a Rafflecopter giveaway
Note: Affiliate links were used in this post.