Wednesday, April 28, 2010

Linda's Crazy Crust Pizza

I can't remember where I actually got this recipe, but it's a great one for those nights when you want pizza, but don't want to deal with making a rolled-out crust. Here's the recipe for a thin crust:

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 eggs
2/3 cup milk

Combine everything in the blender and beat until mixed. Then pour into a heavily greased 9x13" pan. (You could also put a tablespoon of oil in the pan, put the pan in the oven while it's preheating, then take it out and swirl to cover before adding the batter.) Top with whatever pizza toppings you want. (The original recipe called for 1 can (8 oz) tomato sauce mixed with Italian seasoning and garlic powder to taste, plus 1 pound of hamburger cooked with 1 chopped onion and 1 chopped green pepper, topped with 1/2 pound grated Monterey Jack cheese. This time we used wheat/meat, pepperoni, mushrooms and mozarella cheese.)Bake for 15-20 minutes at 425°.

Cut and serve while it's hot.
We made this several weeks ago and the four of us were still hungry when it was all gone. So last week I made the "thick crust" version:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon Italian seasoning
3 eggs
1 cup milk
Everyone was satisfied after just one piece, meaning half of it was leftover for my lunches this week. Maybe we weren't as hungry this time around. Thick or thin, it's a pretty good, quick and easy meal.

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