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Herb Crust Pan Pizza

What you need: 

3/4 cup lukewarm water
1 tablespoon sugar
1 (0.25-ounce) package active dry yeast
2 cups all-purpose flour
2 teaspoons oregano
1-1/2 teaspoons basil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon thyme
1 tablespoon + 2 tablespoons olive oil, divided
1 cup pizza sauce
toppings of your choice

What you do: 

1. Proof yeast: In a bowl, blend together lukewarm water and sugar. Mix in yeast and let stand 10 minutes, or until foamy.
2. In another bowl, combine all-purpose flour, oregano, basil, garlic powder, salt, and thyme.
3. Add 1 tablespoon olive oil to yeast mixture, and then pour the yeast mixture into the flour mixture. Mix until it is dough. Knead for 5 minutes. Add more flour if sticky. Cover and let it stand 1-1/2 hours in warm, non drafty place.
4. When dough has risen, oil an 8- to 9-inch diameter deep dish pan with the remaining 2 tablespoons olive oil. Spread 1 tablespoon of cornmeal on a dry flat surface and roll out the dough till about 9 inches in diameter. Place in pan. Add the sauce and toppings.
5. Bake at 425 degrees Fahrenheit for 15 to 20 minutes.

Preparation Time: 
2 hours; Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

Great crust!  

Will be using this from now on : )

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It sounds delicious! I added it to my recipe box to try out some time!

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Wow  :)>>> so yummy!

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This pizza is so good usually i put mushrooms, soy cheeze, tomato sauce, spinach, and veggie protein chunks it's :o :o good.

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This pizza is so good usually i put mushrooms, soy cheeze, tomato sauce, spinach, and veggie protein chunks it's Sojavascript:void(0); :o :o good.

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holy crap this turned out so good it hurts.

I made a double batch, and instead of making it a pan pizza, I just made it a regular sized pizza with a thick crust.  it was so good and so filling!!

I used the recipe on this site for homemade barbecue sauce and we made another "BBQ Chikn" pizza like before using the Light Life brand chikn strips, and the "bacon"-- red onion, green onion, yellow onion, plus some roma tomatoes and an entire bag of Daiya italian cheese + some cheddar to bring it all together. 

fricken. amazing.  can't wait to post more pics!

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@Tweedle - Yep! I think someone else suggested it before, but if you spray some oil into a ziploc bag, it'll keep fine. I usually make a triple batch of the dough, make two pizzas and then save the rest to make mini pizzas throughout the week for lunch. It saves very well!

And also, this recipe is soooo fantastic. Can't get enough of it since I tried it the first time a few weeks ago!

Thanks!  I made some dough this morning, though I didn't have a ziploc, I used some saran wrap and I didn't spray it with oil, but I'll be using it tonight, so I'm thinking it should be fine. 

I made this crust once before, and almost forgot how delicious it smells while you knead it...oh my god. I tried a tiny bit of the dough unbaked after I let it stand... god, it's good even uncooked. 

I can't wait to eat this on my vegan bbq "chikn" pizza tonight.  excited!!!

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@Tweedle - Yep! I think someone else suggested it before, but if you spray some oil into a ziploc bag, it'll keep fine. I usually make a triple batch of the dough, make two pizzas and then save the rest to make mini pizzas throughout the week for lunch. It saves very well!

And also, this recipe is soooo fantastic. Can't get enough of it since I tried it the first time a few weeks ago!

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does anyone know if I can make this a day ahead of time and keep it in the fridge til I use it the next night?

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