Monday, February 16, 2009

30 Days of Food: No Tomato Sauce Pizza

This recipe from the Paxton crew sounds delicious. I haven't had time to test it out, but from reading it, I am going to give it a spin.

Homemade Pizza Crust (the recipe I use follows)
Olive Oil
Mozzarella Cheese
Italian Seasoning
Parmesan Cheese
Red Pepper Flakes

From Matt.....
Who doesn't like pizza after a nice long ride or the night before a long ride? Anyways, Jessie has a different take on one I thought I'd let you in on. Use your favorite pizza dough recipe or I guess you could buy one of those pre-made ones (we never have though, it's always from scratch!) Now, instead of tomato paste or pizza sauce put a little olive oil in a cup (enough to be able to brush it on the whole crust) & crush however much garlic you like & put it in the olive oil to marinate maybe an hour before you're ready to make it.
(You could start this while you make up the dough and let it rise - sb)

Use a brush to cover the crust with the olive oil/garlic combo then top with shrimp, pineapple (crushed or chunks), mozzarella cheese & bake. We've used the tiny canned shrimp when we're in a hurry but nice, whole shrimp is better. It's just a different type of pizza without the tomato base & we love it, originally had it at a pizza place in Estes many years ago while on our anniversary & Jessie has perfected it now to where we always make this one last after the kids are filled up so her & I can enjoy it to ourselves!

Now of course we put a generous amout of crushed red pepper & parmesan on it & I like my blended Italian seasoning on it too. I'm sure this won't be the only pizza recipe you get but hopefully it's something different, looking forward to the submissions, will be fun to see what you post. Keep spinnin', Matt "paxtoncoyote" Bergen from

Syd's Pizza Crust
Here's what I use for a crust:
1/4 oz yeast
2 T sugar
2 T olive oil
1/2 t salt
1 3/4 c water
1 c whole wheat flour
3 c bread flour

  1. Proof the yeast in a large bowl:

  2. Mix lukewarm water with yeast and sugar. Let proof 10 minutes

  3. Add 2T olive oil and salt

  4. Mix in flour one cup at a time, starting with the whole wheat flour.

  5. When the dough sticks together in a ball, knead it on a lightly floured table for about 10 minutes - until stretchy and smooth consistency.

  6. Make into a nice grapefruit size ball, coat a clean bowl and the dough with olive oil. Cover with plastic wrap or a clean damp towel.

  7. Let rise 60 minutes, or until double in size.

  8. Preheat oven to 475 degrees.

  9. Cut the ball in half and form the crust.

  10. Add toppings

  11. Cook until crust in nicely browned - just after golden - about 15-20 minutes.

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