Artisan PIZZA in 5 min. A Day

My pizza, topped with olive oil, garlic, shallots, mushrooms, black olives, feta & Parmesan cheeses.

Paul's pizza topped with olive oil, garlic, shallots, Provolone cheese, black olives, mushrooms & red pepper flakes.

OK, so since it's Lent and we're sticking to the whole "No Meat" rule for Fridays, I decided to whip up Veggie Pizzas for lunch for us. I took out 2 small rounds of my Artisan Bread in 5 Min. a Day dough, hoping that it would work for pizza....the results were OUTSTANDING!!!

Paul declared that this was his favorite crust and beat out the other doughs we eat during the summers when we grill pizza. It is crispy on the outside and the inside is soft. He raved over this and said it was "really, really, really, really good". That's a lot of "really"!

So, if you're a ABin5 convert like I am, try this!! It is delicious and so easy!

ABin5 Individual Pizzas

  • 2 small chunks of Boule dough, shaped and rested for 20 min.
  • any ingredients you want on your pizza
  • Easy enough, right?
  • Preheat oven with baking stone inside at 450 degrees.
  • Add flour to your hands and to a piece of parchment paper.
  • Take one dough round and flatten, smoosh, stretch, etc. until it's your desired thickness. Don't worry too much about it being round, it all tastes the same!
  • Slip the parchment paper with dough onto the hot stone and bake for 10 minutes.
  • If you see bubbles forming, open the door and pop with a knife.
  • After 10 minutes, remove the parchment paper/dough and place on a cutting board.
  • Top with sauce, toppings you wish...just try to keep it pretty thin.
  • Return back to hot stone, use a spatula to ease the pizza off the parchment paper directly onto the stone and bake for another 8-9 minutes until toppings are hot and bubbly.
  • Use spatula to ease the pizza back to the cutting board, cut & serve!


Kerstin said...

Garlic, shallots, mushrooms, and feta - yum, what a great flavor profile! Cute blog!

Mommy's Kitchen said...

Shawna that pizza looks fabulous. That artesian bread seems very versatile. Great Job.


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