Friday, May 8, 2020

Crispy Cheesy Pan Pizza from King Arthur Flour




Weekends were made for pizza.


At the end of a long week, pizza is a tasty and comforting way to start the weekend, even if our workweek is spent in a home office or teaching and entertaining your kids.

 

While takeout from at your favorite local pizzeria is an option—one I take advantage of all the time!—making homemade pizza is also fun and satisfying. An added bonus is you have kitchen clean-up time while the pie bakes, so once dinner is served you can relax.

 

I’ve posted my favorite homemade pizza recipe before, but I think this one is the winner! I first saw it on the Food 52 website, with this great video on how to make it.



 

The original recipe is from the King Arthur Four folks. (Find it here.) What I love most about this pizza is the focaccia-like crust. The dough needs to rest in the refrigerator for 12 to 72 hours, which means you can mix it up when you have a free moment and then let it hang out for a couple of days until you need it. In fact, the longer it’s in the fridge, the more flavor it develops.

                                                                                    

I used a store brand part-skim mozzarella, along with some grated Parmigiano-Reggiano. The sauce was a can of Hunts Tomato Sauce

with Basil, Garlic and Oregano I had in my pantry.


The result was a seriously delicious pizza with a crunchy, browned bottom and a crispy, cheesy edge around the top. 


This is now my number one pizza to make!

 

Oh, for my fellow WW members, it comes to 10 points a slice on the MyWW Purple plan. It’s worth every point!

 

 


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