The Easy-Peasy Pizza

[norma427]

I was working outside on and off most of the day getting ready for colder weather and chopping down a lot of flowers and generally weeding. 

I gathered some Italian tomatoes, yellow pear tomatoes, cherry tomatoes and some basil from my garden.  I decided to use them to make a pizza.  The dough was easy to roll out and I used a fork to prick the skin.  Then I spread some pesto over the skin that I had made last week (it was defrosted from the freezer).  A three blend of Grande cheeses was added (given to me by Bob1) then tomatoes, sprinkled with sea salt and cracked black pepper, then more of the 3 blend cheese was added.  Next I used a sprinkling of EVOO over the top and brushed the rim skin with milk.  After the pie was baked I used some fresh basil to dress the pizza. 

The crumb was the lightest flakiest crumb I have ever tasted.  I enjoyed this easy-peasy pizza.
 
Of course, some Renaissance Faire Sangria went well with this pizza.   

In my opinion this would be a great snack. 

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[pizzaneer]

will you be offering that at the market? Looks delicious!

[norma427]

will you be offering that at the market? Looks delicious!

Brian,

Thanks, but I cheated and didn't make my own dough.  I bought it at the supermarket.  It was good though.

Norma

[TXCraig1]

In my opinion this would be a great snack. 

Heck yes it would. Why isn't there some in front of me right now??? 

[bakeshack]

It looks great!  Is that a pie crust/puff pastry dough?  That is actually a great idea for a snack (like a savory tart). 

Marlon

[deb415611]

that looks great Norma

[norma427]

Heck yes it would. Why isn't there some in front of me right now??? 

Craig,

There easily could be.  

It looks great!  Is that a pie crust/puff pastry dough?  That is actually a great idea for a snack (like a savory tart).  

Marlon

Marlon,

Yes, you are correct, it was puff pastry dough.    I never tried to make any puff pastry dough, but was looking on the web last evening and it doesn't look too difficult.  I even saw one recipe that had some whole wheat in it.

Norma

[norma427]

that looks great Norma

Deb,

Thanks!    Did you ever try to make puff pastry dough?  The slices were even good and flaky when eaten cold.

Norma

[pizzaneer]

No, it's not too hard to make, if you have a little patience (and I know you do!).  The toughest part is all the rolling to make the laminations.  It's best to get the layers an even thickness, and for that, roller rings are invaluable.  Here's an example: http://www.kitchenkrafts.com/rolling-pin-rings/p/BE0031/

[deb415611]

Deb,

Thanks!    Did you ever try to make puff pastry dough?  The slices were even good and flaky when eaten cold.

Norma

I haven't made puff pastry dough.  I did take Ciril Hitz's Artisan Bread & Pastry class at King Arthur last fall and did make some croissants for the next few weekends which are very similar, croissants have yeast which puff pastry does not.    I wish I had time to make everything that I'd like to make, I'd like to play around with pastry more.  

[norma427]

No, it's not too hard to make, if you have a little patience (and I know you do!).  The toughest part is all the rolling to make the laminations.  It's best to get the layers an even thickness, and for that, roller rings are invaluable.  Here's an example: http://www.kitchenkrafts.com/rolling-pin-rings/p/BE0031/

Brian,

Thanks for the link to the roller rings.    I might have to purchase some and give puff pastry a try. 

This is one blog that I was looking about at about making puff pastry dough.  http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/06/homemade-puff-pastry-dough.html

Does anyone have some good recipes for puff pastry dough they had success with?

Norma

[norma427]

I haven't made puff pastry dough.  I did take Ciril Hitz's Artisan Bread & Pastry class at King Arthur last fall and did make some croissants for the next few weekends which are very similar, croissants have yeast which puff pastry does not.    I wish I had time to make everything that I'd like to make, I'd like to play around with pastry more.  

Deb,

Going to Ciril Hitz's Artisan Bread & Pastry class at King Arthur sounds like fun.    Croissants sound interesting too.    Maybe that dough could be used for a base crust for pizza too.  I have no idea about how that would work though, because I never made croissants either.

Norma