This one is my favorite right now.
Followed closely by this one.
No sauce here, although normally I am a double sauce, half cheese person. Super thin, almost cracker like crust is the perfect complement to summer vegetables.
Basic pizza dough recipe (enough for two super thin crusts or one thick one)I love that you can basically do whatever you want with pizza because it's a blank slate.
2 tsp active dry yeast (or 1 packet)
3/4 cup lukewarm water
Pinch of sugar
2 1/4 cups flour (you can use all white, all whole wheat, or a mix)
2 tbsp olive oil
1 tsp salt
:Proof the yeast - stir it into lukewarm water with a tiny touch of sugar added. It should get foamy after 10 minutes. If not, toss it and start over.
:Mix the flour and salt in a bowl. Pour in the proofed yeast mixture and the olive oil. Knead for about 10 minutes.
:Cover with a damp towel or saran wrap and allow it to rise in a warm place at least 45 minutes or until you are ready to use it. If you suddenly realize you aren't going to make the pizza immediately, go ahead and stick it in the fridge. It will keep just fine for a few days, all you have to do is pull it out a few hours before you want to use it so it can warm up again.
:Divide the dough into two balls and roll them out, one at a time, until they are very thin. This doesn't take talent, just patience and a good rolling pin. Place each crust on a baking sheet and top them to your heart's content.
Tomato, basil and feta pizza
4 or 5 small summer tomatoes (tomatoes must be excellent!)
Olive oil, for brushing
Basil, as much as you like, chopped
Feta, or any other sharp cheese
:Brush the crust lightly with olive oil. Scatter the basil around. Arrange the tomatoes on top. Toss a bit of cheese over it. Bake at 500F for about 10 minutes, or until the crust is crispy.
Potato, squash and chevre pizza with rosemary and sage
1/2 cup chevre (soft goat cheese)
Rosemary, chopped (one small sprig)
Sage, chopped (a few leaves)
1 small yellow squash, thinly sliced
3 small red potatoes, thinly sliced
:In a small bowl, mix together the chevre and chopped herbs. Add salt and pepper as desired.
:Spread the cheese mixture over the crust. Layer first the squash and then the potatoes on top. Bake at 500F about 15 minutes or until crust is crisp and potatoes are tender.