My favorite pizzas have ultra-thin, crispy crust like one finds in Italy, so I have been experimenting with different crusts for a while now. The secret seems to be using a cracker-type recipe instead of a yeast-based dough. This also has the additional advantage that you don’t have to wait for it to rise, so you can make a great pizza at the last minute (unless you are a thick-crust fan). This particular pizza is one of my husband’s favorites. It has proscuitto, potatoes, red and yellow bell peppers, and bechamel sauce. Usually, I also include caramelized onions, but I was in a hurry on this one—we were hungry!
The recipe for the pizza crust can be found by clicking here.
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