Tuesday, June 9, 2009

Herby-Crust Pizza

This was actually my second time making pizza, and it seems that the first time wasn't a fluke. The crust was, if anything, even better - because of an added ingredient...

The Recipe: Herby-Crust Pizza
Used the same recipe as last time, but followed a tip that Bob from Cooking Stuff left in a comment: adding some dried herbs to the flour when making the dough. Genius!!!

I was making half the recipe and added probably just under a tspn of dried rosemary to the mix, and it was perfect. So would guess you'd maybe want about 1.5-2 tspns if you're making the full amount (probably that changes depending on your herb too).

So, the pizza base was great, but I'm still learning a couple of things about toppings, as you can see:
  • How to walk the fine line with caramelized onions between caramel and burnt :\
  • When to add the basil - someone said a couple of mins before the end, which is what I did, but it really dried out; someone else advised just to put it on when it comes out of the oven so it just wilts, will try that next time
But other than that it seems to get better every time! :)

FYI, toppings were: fresh mozzarella, prosciutto, "caramelized" onions, parmesan, and basil.



Bob said...

That looks wicked good, glad you liked the herbs in there! Have you tried adding the basil underneath the cheese? It won't dry out under there and it's not in the oven long enough to destroy the flavor.

Yesica N. Cook said...

Now there's an idea!! Thanks Bob!

Kate said...

Wow! This looks fab! I may have to try myself!