Double for future busy nights, bake crusts @ 250 degrees for 10 min, add sauce & toppings, wrap & freeze. When ready to use, bake at 425 for about 15 min. Grate your own cheese to avoid eating anti-caking agents!
4 c. warm water
¼ c. olive oil
Wheat flour
2 tsp salt
1 T yeast
Knead by machine or hand. Let rise til double. Spread & stretch thin til it fits pan ¼-1/3 “ thick. Prepare toppings while it rises a little.
Toppings:
Thin sliced onions, green peppers, sweat red peppers, olives, mushrooms, pineapple chunks, grated zucchini. Sprinkle with cheese sparingly mozzerella, parmesan, or almond cheese.
Sauce:
Basil, oregano, or Italian seasoning.
Tomato sauce OR tomato paste & whole tomatoes blended til slightly chunky
Powdered onion & garlic
Bake 425 for about 15 min.
--Charity James
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