...Thin Crust Pizza Pt. II

Over the weekend we made some thin crust pizza and realized we had not shared our favourite topping recipe which includes anchovy, mushroom and garlic.  Here are the toppings we made this weekend and the deliciousness that ensued as illustrated in the following pictures.

Please refer back to our earlier post for the recipe for the pizza dough.
White Pizza Topping:
-4 garlic cloves, minced
-3 anchovies minced
-1/2 pound sliced and browned button mushrooms
-1/3 cup mozzarella 
-Salt and pepper (A light sprinkling)
-1 handful roughly chopped basil

Red Pizza Topping:
-1 Can roasted tomatoes, blended until smooth
-1 clove garlic, minced
-1 large Italian sausage (mild or hot, depending on your tastes)
-1/3 cup mozzarella
-Salt and pepper (a light sprinkling)
-1 handful roughly chopped basil


1.  Spread the toppings on the pizza and put on the pizza stone and bake at 450F-480F (this depends on your stone) until the pizza is golden brown around the edges.  

2.  Sprinkle basil on the pizza as soon as it comes out so it wilts but not cooks.  We find this preserves the flavour of the basil, rather than it burning to a crisp in the oven.

3.  Add more salt of pepper to taste and serve with a glass of your favourite wine.



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