At home I often make thin crust but have sometimes made one with a slightly thicker crust that actually bakes up in my cast iron skillet. Tonight I decided to go with the thin crust version though.
I generally use recipes for crust that require one rise but recently (when I decided at the last minute I needed pizza) I found this recipe on The Kitchn. I absolutely love it! It’s very easy and comes out just as good as others I’ve made. I do let it rest in the bowl just a bit but that’s much better than an hour or two.
Usually when making pizza I just take a quick inventory of what I have on hand that would make good toppings. The last time we made pizza we had some leftover pulled pork so we put that on there with some veggies. Tonight these were the combos we made:
Pizza #1: garlic scape pesto*, summer squash, sliced spring onion, swiss chard, fresh mozzarella
Pizza #2: garlic scape pesto*, summer squash, sliced spring onion, spicy chicken sausage, fresh mozzarella
*For garlic scape pesto I mix basil, garlic scapes, walnuts, parmesan cheese, lemon juice, olive oil, salt & pepper in my food processor until it’s smooth.