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When we think “fast” and “pizza,” we usually think “delivery.”  But what if I told you that you can make your own pizza faster than delivery–and it will be the best pizza you’ve ever had?

In my book, there are two secrets:  First, make it a thin crust, so thin that you don’t need to let it rise and it’s baked in minutes.  It’s almost like eating hot ingredients on a warm cracker.

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The second secret is to use fresh veggies.  I love fresh tomatoes, those new little waxy potatoes, and summer squash on a pizza.  Most of the time, I use a white sauce or maybe just a little olive oil, rarely marinara.

Oh, and you have to have a pizza roller to roll ’em thin.

What You’ll Need:

Pizza dough!

The key is a nice “soft” pizza dough, one that won’t “spring back” as you roll the dough out.  That takes a dough relaxer.  You have three choices:

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A pizza roller!

You need a pizza roller to roll the dough so that it’s thin.  I use this pizza roller and roll it right in the pan.

Get the pizza roller for $1.99, reg. $6.99. 

The Recipes

It’s amazing what you can put on a pizza. You can serve many of your favorite garden vegetables on a pizza, everything from tomatoes to potatoes and broccoli to beans. Some may seem a little strange but if you like the veggies, chances are — you’ll like them on a pizza.

Most pizzas are made with a red sauce, a marinara sauce, but it doesn’t have to be a red sauce. White pizzas are made with a white sauce, Alfredo, ranch dressing, or the onion dip you purchase at the grocery store or simply a nice coating of olive oil. You need enough that your pizza is not dry but no more, especially if you want a crispy crust.

If you use one of our crust mixes, you will get two 14-inch thin crust pizzas from each package.  (Debbie makes three pizzas.) Mix all the dough at once and refrigerate any extra for up to five days or freeze it.

Spinach Alfredo White Pizza Recipe

This recipe was sent to us by a kind reader in Georgia. She says that this is her favorite pizza. We made it. It is very good.

Ingredients

1 pizza crust mix or recipe made per directions
1/2 cup alfredo sauce either from the store or homemade
1 1/2 cups frozen, chopped spinach
1 cup shredded mozzarella
1 tablespoon pizza seasonings

Directions

Preheat the oven to 450 degrees.

  1. Form the pizza dough per package of recipe directions. Let it rest for ten minutes.
    2. Spread Alfredo sauce over the formed crust.
    3. Thaw the spinach in the microwave and press the water from the spinach. Dry it on paper towels. Spread it over the pizza. Season with pizza spice. Cover with mozzarella.
    4. Bake for 20 minutes or until the crust is done and the cheese is bubbly.

Sausage and Potato White Pizza Recipe

Ingredients

1 pizza crust mix or recipe made per directions
1/2 pound Italian sausage
2 medium-sized new red potatoes
1 large clove of garlic
1/4 cup olive oil
1 1/2 cup mozzarella cheese
1/4 cup Asiago cheese
Italian spices as desired

Directions

Preheat the oven to 450 degrees.

  1. Form the pizza dough into a pizza crust. Let it rest for ten minutes.
    2. Sauté the sausage and crumble into pieces. Using a mandolin or other kitchen tool, cut the potato into slices 1/8-inch thick.
    3. Mince the garlic and mix it with two tablespoons of the olive oil. Spread the mixture over the crust.
    4. Spread the cooked sausage and raw potato slices over the pizza.
    5. Sprinkle the cheeses evenly over the crust. Add the Italian spice. Drizzle the remaining olive oil over the toppings.
    6. Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

Baked Potato and Bacon White Pizza

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This makes an unusual pizza reminiscent of a baked potato.

When first introduced to this pizza, we thought that potatoes on a pizza would be too much starch.  With just a few waxy red potatoes, it was not.  This is an enjoyable pizza.

Ingredients

1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza
2 medium red potatoes
4 slices bacon
1/2 medium-sized white onion, thinly sliced.
1/2 tablespoon fresh chives, snipped
1 1/3 cups ranch dip
3/4 cup grated mozzarella cheese
3/4 cup grated medium or sharp cheddar cheese
pizza spices, as desired

Directions

Preheat the oven to 425 degrees.

  1. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside.
  2. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside.
  3. Make the pizza dough and roll it out in the pan using a pizza roller.
  4. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.  Sprinkle with pizza spices, as desired.
  5. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.  Baking times will vary depending on the pan and the toppings.
  6. Remove the pizza from the oven.  Slide the pizza to a cutting board and cut with a pizza roller.  Serve immediately.

Spinach and Mushroom White Pizza

 

 

Of course you can put anything you like on a pizza and this is no exception.  Spinach on pizza or in a calzone is a classic.  The mushrooms are optional. This recipe is for a thin crust pizza.

Ingredients

1 pizza crust mix or recipe made per directions
2 cups fresh spinach
1 cup fresh mushrooms, sliced
1/2 cup black olives, sliced
2 green onions, sliced
3/4 cup French Onion dip or equal
1 3/4 cup grated mozzarella cheese
pizza spices, as desired

Directions

Preheat the oven to 425 degrees.

  1. Make the pizza dough and roll it out in the pan using a pizza roller.
  2. Spread the onion dip evenly over the dough. Distribute the spinach, mushrooms, olives and green onions on top of the dip.
  3. Sprinkle the cheese evenly over the vegetables and then sprinkle on pizza spices, as desired.
  4. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.  Baking times will vary depending on the pan and the toppings.

 

About the Author

Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He and his wife Merri Ann are the founders of The Prepared Pantry in Rigby, Idaho and he is the author of How to Bake: The Art and Science of Baking available as an E-book.

Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and six beautiful granddaughters