Thin Crust from Scratch

Prep time – 5 mins

Cook time-30mins

 

 Crust Ingredients

• 1 envelope of dry yeast
• 1 teaspoon of sugar
• 1/4 cup of lukewarm water (100F/38C)
• 3 cups of unbleached plain flour ( Organic)
• 1/2 teaspoon of salt
• 1/2 teaspoon of garlic powder-optional
• 1/2 cup of lukewarm water

Crust Preparation

1. Combine 1 envelope of dry yeast, 1 teaspoon of sugar and 1/4 cups of lukewarm water. Mix a little and let sit for 10 minutes. If mixture doubles in size, its active or ready for use.
2. Combine dry ingredients, 2 cups of organic unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor. Add garlic powder- optional. Mix well.
3. Mix the yeast water combination and 1/4 cup of lukewarm water into the bowl with flour mixture (or use food processor) and mix well. Continue adding the last cup of flour and last 1/4 cup of lukewarm water and mix with a spoon or hands until you have a neat ball or is ready to knead(around 30 seconds in a food processor).
4. Place in a greased bowl and turn over the dough to grease the top. Cover and let it rise for 2 hours in a warm place.
5. Prepare a lightly sprinkled surface with flour. Turn out dough and knead for 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
6. Using a floured roller spread out to a 12″ to 14″ round or square base.
7. Place in a 12″to 14″ lightly oiled oven pan. Press out dough to form a slight lip. Then make an edge with the lip.

Toppings Ingredients

• 1 cup of pre-cooked NorCliff Farm Inc. fresh or frozen fiddleheads
• 1 can of stewed organic tomatoes, add basil, salt and pepper
• 3/4 cup of mozzarella cheese
• 2 cloves garlic, minced
• ¼ cup parmesan cheese
• 3 tbsp. extra virgin olive oil
• 1 tsp. of salt salt and pepper for taste
• Pepperoni – optional
• fresh rosemary or thyme, chopped

Toppings Preparation

1. Boil 1 quart of water. Add 1 tsp of salt to water. Boil fresh or frozen fiddleheads for approximately 8 minutes or until tender. Drain water. Towel dry fiddleheads. Add salt and pepper for taste. Garlic optional.
2. Combine extra virgin olive oil, garlic and fresh chopped herbs of choice and brush dough with garlic and olive oil combination; from centre to edges.
3. Spread stewed tomatoes over the pizza leaving some to add later in cooking if needed. Leave 1/2 inch free of toppings for crust edge, if desired
4. Add parmesan cheese all over the pizza.
5. Add Fiddleheads
6. Add any other toppings if you wish.
7. Cook 350% for 30 min or more depending on your oven.
8. Last 5 min add the mozzarella cheese.

Please note:

Additional toppings may be added; recommendations grilled chicken breast, spinach, chorizo sausage, black olives, red onion, and/or scallions. Makes an 8-10 slice pizza. ENJOY…A HEALTHY CHOICE FOR ALL!