I love THIN THIN THIN crust pizza! I went to California Pizza last week and got free flatbread pizza for it being my first time (which it will be from now on when I go there…) and fell in love with their flatbread white pizza!
I love the garlic, bread, and cheese combination–especially on a crispy thin crust! My family loves more and different toppings and this recipe makes the best ‘personal’ sized thin pizzas #WINNING.
I doubled the recipe and we all had different toppings–my father-in-law had just olive oil, oregano, rosemary and small fresh sage leaves and I had ‘white’ (minced garlic and oil with mozzarella cheese), My husband had mushroom and onions and my daughter had pepperoni. They baked up fast in 500 degree oven on our pizza stone (well… about the ‘stone’…)
If it looks suspiciously like a flowerpot bottom, you wouldn’t be wrong. We purchased it from Lowes about 3 years ago. It is unglazed terracotta (made in Italy) and we bought it and filled it with water and left it for 3 days and then rubbed it with olive oil and baked it a few times.
But over the years, it has picked up oil from the pizzas and it well seasoned and very thick–won’t break easily. And the tall lip allows for deep dish thick Sicilian pizzas with a lot of heavy toppings that won’t leak off the side like a flat stone. It think it was like only $15 and about 15 inches across the inside before the lip.
For the flatbread pizzas, it is a safe way to cook 2 of them at a time without worrying about toppings melting over the edge.
I was incredibly disappointed looking for flatbread pizza on the internet and many started with store bought pita. So, I guess you can go that route, but this wasn’t hard at all. And I love being able to freeze the pre-cooked dough for another day’s fresh pizza!
Kudos and credit to Mel’s Kitchen Cafe for the recipe! Let me know how you do with it.