Homemade Pizza—Yum!

Homemade Pizza—Yum!

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.

© 2013 FoodieOasis



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