Search for a Recipe

Thursday, 18 September 2014

Small Pizza Crusts - perfect for the BBQ or Oven

I love pizza. It can be fancy or simple.  I also love having homemade crusts ready to use in the freezer.  However, in general they can be difficult to actually pack up in the freezer since they tend to be too large.  By making smaller crusts, they can be lined between parchment paper (the same you use to bake them on!) and frozen for later use in large ziploc bags.  I just pop them on a wire rack straight from the freezer and by the time I've got all my toppings together, they're defrosted and ready to go!  I find one pizza is typically good for 2 people to share with a salad on the side.  Enjoy!
Topped with homemade sauce, fresh mozzarella, ricotta & colorful cherry tomatoes

Small Pizza Crusts - perfect for the BBQ or Oven
Makes 4 smaller pizza crusts (serves ~6-8)

Line 2 cookie sheets with parchment paper OR silicon mat.  
Preheat oven to 425F. 

In a mixer, combine: 
4 tsp xanthan gum
1 tsp salt
4 tsp rapid rise yeast (quick-rise yeast)
1 Tbsp ground flaxseed (optional)

Add and beat 2-3 minutes, scraping regularly:
2 heaping tsp honey
1 1/2 cup warm water
2 eggs (OR 2 Tbsp chia seeds soaked in 6 Tbsp water for a few minutes)
2 Tbsp extra virgin olive oil

You'll be making 2 crusts per cookie sheet. Divide dough onto pan in 4 even amounts onto 2 pans lined with parchment paper.  Wet your hands with water and use wet hands to spread the dough over the sheet.  Keep getting more water on hands, as needed. 

Smooth each pizza crust dough into large ovals, taking care they don't run into each other.  Try to shape the crusts with slightly higher edges around the outside.  

Let rest 10-15 minutes.  Bake at 425F ~ 15 minutes, until lightly browned.  Remove from oven and place on a cooling rack.  You can use immediately, store on the counter, layered between parchment paper in a plastic bag for a couple days, or freeze, layering between parchment paper in large ziploc bags to use later.
Fresh out of the oven. They tend to shrink down a little as they cool.

BBQ cooking: 
When ready to use, top with desired toppings. Cook directly on the BBQ rack over low to medium heat.  I find cooking at a lower heat initially helps allow the toppings to cook/melt and then you an increase the heat to let the bottom crisp up a bit more.  Place on a wire rack when done.  You can put on a cutting board to quickly slice, then return to wire rack to serve.


Oven cooking: 
Top pizzas and cook directly on rack at 425F ~7-8 minutes, until done.  Place on a wire rack when done. You can put on a cutting board to quickly slice, then return to a wire rack to serve.

Fresh off the grill, sliced and ready to eat!

No comments:

Post a Comment