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My Tastiest Rustic Pizza
I finally figured out how to make a good crust, one that didn't bake up all doughy. It isn't like pizzeria pizza, a perfect round all dressed up; actually it's amorphous, fragrant, delicious, and healthy.
1 package yeast
½ cup warm water
1 1/3 cup flour
Mix the yeast and water. Slowly add the flour a bit at a time, whisking it together. Use olive oil on your baking pan. Then flour your hands and work the dough out to a rough-shaped circle. Set aside.
Here's how I top it: (Although you can top it anyway you prefer.)
In a food processor (thanks Carol!) place 2 cut-up chicken breasts, ½ teaspoon fennel (mashed in a mortar and pestle), and 1 teaspoon crushed red pepper flakes. Whirl it to a fine grind. Cook this mixture in a saucepan.
Place the chicken on the pizza crust. Shake on some garlic powder and a bit of salt. Now add the cut-up veggies: green peppers, onions, add thinly-sliced tomatoes. Add as much grated mozzarella cheese as you like.
Bake at 350 degrees for 15 minutes, then raise temp to 400 degrees and bake 10 minutes more.
