To make the crust, dissolve 1 packet of active dry yeast and 1tsp sugar in 1c of hot water. This process takes about ten minutes or until it looks like the above picture. "This sounds complicated. Can't I get some Boboli premade crusts?" Does nothing get through to you? This is actually very easy and it is way cheaper so fucking try it. You will never go back.
Once the yeast has dissolved stir in 2 1/2c bread flour (I used whole wheat), 2+tbl Vegetable oil, and 1tsp salt until completely combined. You can probably use regular flour here but no guarantees. If you find the dough too dry and difficult to work with, add more vegetable oil genius. Roll it out to desired thickness and size. Don't fret your little self over making it look perfect. Roll the outside in a little to form the edge of the crust.
Make spinach pesto; Blend 2c spinach, 1/8+c Olive Oil, 2 cloves garlic, 2 tbl pine nuts or walnuts, 1/4tsp basil. Add1/4c parmesan, and a sprinkle of salt: blend. Spread on prepared pizza crust as seen above. I told you this was easy.
Cover with mozzarella cheese and no you cannot use that Costco size package of string cheese you have. Add toppings of choice. If you are using meat make sure it is safe to consume BEFORE putting on pie. 
450 deg and 15 min later you got yourself the Irish flag on an Italian pie. "Where is my corned beef and cabbage recipe?!?!?!?" You want the recipe? Here it is. Fill Big pot with water: add corned beef hunk, potatoes, carrots, and cabbage. Cook all damn day. Get so tanked you cannot even eat. You happy now?
6 comments:
Pretty awesome recipe, just came across it now. One question though, don't you think it'd be a good idea to pre-heat the pizza stone, or did you just forget to include that in the directions?
I have never done that and it has always worked out fine. What purpose would that serve? Crispier crust?
Two things: One, yes it does result in a better and crispier crust, but more importantly it'll prevent your pizza stone from cracking due to thermal shock.
I don't have one but I have a sort of DIY brick oven when I make a pizza by using a couple of unglazed ceramic tiles in place of a pizza stone and then getting a bunch of bricks and doing something like this in my normally shitty oven:
http://lifehacker.com/5274264/build-the-ultimate-homemade-pizza-oven-on-the-cheap
Give it a shot, it's pretty awesome.
I don't see how it would prevent it from cracking because it will always pre-heat at the same speed and temperature. Plus I doubt mine would crack. It is from the Pampered Chef.
What about using olive oil instead of veggy oil?
That is a better idea. I am actually embarrassed by this post as it was before I got any good at making pizza crust. Go here to find a better version in more detail:
http://cookingforassholes.blogspot.com/2009/12/chipotle-chorizo-pizza.html
Thanks and sorry for the confusion.
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