Here’s something I whipped-up for dinner a few nights ago:
St. Louis-Style Pizza! (Who knew they had their own kind?!)
I found the recipe on Facebook via King Arthur Flour…such a dangerous page to Like. Seriously. That, and Kara Goucher’s page…she’s a elite runner who keeps making yummy things from #runningonveggies. I just made some ‘pre-workout energy’ muffins using oat flour, almond milk and blueberries (and some other ingredients). Yum!
Back to the pizza.
It’s a baking-powder crust (or use self-rising flour), so no wait time! It’s also topped with a variety of non-traditional cheeses, like white cheddar, swiss and smoked provolone. The crust comes out very thin and cracker-like, but not at all like Marion’s (a famous Ohio pizza I liked to describe as a ‘cracker crust with pre-chewed toppings’) since it’s not yeast-y. The cheeses melt down and get ooey-gooey, and while you could definitely throw a couple more toppings on there, I wouldn’t overdo it. The crust barely browned on the bottom–I used both a pizza stone and parchment on a cookie sheet–so you don’t want to overload it. With it’s slightly smokey taste, I think I bit of ground sausage would be a nice addition, maybe some onion?
Anyway, you could literally whip the pizza up in about 30 minutes total, which makes it ideal for last-minute dinner or appetizer ideas. It’s so light, it really could be an appetizer! I served it for dinner with salads and we ate BOTH pizzas. I had been a little nervous Andrew wouldn’t like the cheese combo, but it was fine. I’m sure he could tell it wasn’t mozzarella, but I didn’t think there was a strong smokey flavor.
Definitely going to keep this one in mind for times I need a quick flatbread dough! I could see it as an appetizer; I’m thinking friends over, light pizza pieces on which to nibble with a light rose or red wine, followed by something ‘Italian’ like a veggie lasagna with green salads…followed by tiramisu. Of course.