I was absent from the blog (and the kitchen) last week because I was working a children’s camp and, therefore, eating camp food. My favorite food to eat at camp is biscuits with chocolate gravy, which is a staple I’d love to introduce into my everyday menu. I’m holding off on experimenting with a recipe for now though because the ability to make chocolate gravy whenever I want is likely a power I would abuse. Plus it would make camp breakfasts slightly less special. Perhaps one day I’ll get a hankering to make some of that chocolate goodness, but today is not that day.
Today is pizza crust day. Actually, yesterday was pizza crust day, but today is the day to write about it.
Little Kitty Carrot is currently eating and napping in a room where I don’t have to worry about him while I write this post. He learned a new skill this morning. I found him on the kitchen counter checking out my dishes. At first I had no idea how he’d gotten up there since I knew he couldn’t jump that high. Upon investigating the situation, I realized that he had learned that a few other flat surfaces served as stepping stones to get him up there. I did not congratulate him. Oliver and I will have to do some rearranging of flat surfaces later so the baby cat can’t reach my kitchen counter. Look, if the cat is allowed to be territorial, so am I.
Anyway. Pizza crust. I make tortillas all the time, so I figured another flatbread recipe wouldn’t be too difficult to land on. I essentially reconstructed the details of my basic tortilla recipe to make this crust. I adjusted the timing of letting the dough rest, played with the ingredients a little, and added some Italian flair. What I came up with was a thin but soft make-ahead crust. It’s fully cooked before you add the toppings and bake it. I think next time I’ll make a double batch and try freezing some of the crusts to have on hand for a quick weeknight dinner.
Enjoy! (Also, if you have any suggestions for how to keep cats off the counter, let me know. 😉 )
Garlic Oregano Flatbread Pizza Crust
- 1 1/3 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp oregano
- 1 tsp garlic powder
- 1/2 cup warm milk
- Add dry ingredients to a mixing bowl and combine.
- Slowly stir in warm milk until a ball of sticky dough forms.
- Knead dough for about 1 minute. It should become slightly springy.
- Return dough to mixing bowl, cover with a towel, and let rest for at least 3o minutes.
- Divide dough in half and roll each piece out into a thin circle, 8 to 10 inches in diameter, allowing to rest for longer if dough is too tough to work with.
- Add one crust to a large pan on medium heat, and cook for 30-45 seconds (until several bubbles appear), then flip and cook for 30-45 seconds on the other side. The crust should have some golden brown spots on the surface, and it shouldn’t appear wet. Repeat with second crust.
- Top with desired ingredients (I used tomato sauce, salami, mozzarella, spinach, and kalamata olives) and bake at 350 until cheese melts.