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by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!
Here's how to make this tasty pizza using this Super Easy Bread recipe for the crust.
After the shameful mess of having to painfully scrape my very first homemade pizza pie off the paddle, I almost gave up.
But the tantalizing tastes that I enjoyed pushed me to create this page - a testament to overcoming kitchen failures and persevering until I perfect this pie.
My dough may have stuck, but I'm not letting one frustrating flop stop me from baking pizzeria-quality pies at home.
I felt I had to make another one (such hardship thereānot!)
This time I followed Anita's instructions! (Learn more about Anita and James' new hobby at the bottom of this post).
I used parchment paper and precooked the pizza crust for a few minutes first ON the paper ON the stone in the oven!
I put the parchment paper on the spatula, cut it down to size, and left about a one-inch overlap of paper all around. I placed the crust on it and shaped it so it wasn't hanging off the spatula/paddle!
I pricked the dough to stop bubbles from forming. I then put it in the oven and baked it for 3 minutes.
There's the dough, in the photo above, ready for the oven, sat on the parchment paper. The recipe for this easy-to-make dough is here.
After the pre-bake in the oven, I added my sauce, the cheese, and sautƩed onions along with green, red, and yellow peppers, olives, and mushrooms.
Here's a TIP. Pre-bake it for five minutes as my cheese ended up getting a little too brown for my liking because I was waiting for the crust to turn just the right shade of 'done'.
Into the oven it went for about 15 minutesābut see the TIP above about baking the crust first for probably five minutes.
I forgot to mention
earlierāI've been using the oven at 450Ā°F instead of 475Ā°F. No real reason. To be honest, I was scared of burning the crust and having my toppings not get hot enough. Use our Fahrenheit to Celsius converter here on our site!
It was just a case of turning down the heat to avoid scorching the crust - and baking it a little longer.
Are you dying to show us your dehydrated culinary creation? Share it! Your recipe will have its very own web page -- on this website -- auto-magically!
Don't be shy! Send in your favorite pizza pie recipe using the easy form above. If you've got photos, that would be awesome if you'd share those too!
Tell us why your pie is so good, how you made the crust, and what special tips and tricks you have for a perfect pizza crust.
Here's a quick list of perfect pizza toppings made from dehydrated veggies. Rehydrate them first so they don't soak up the tomato sauce as they rehydrate!
I hope these toppings provide pizza inspiration. Make good use of your dehydrated ingredients! Let me know your favorites by using the form coming up!
Here are some of the best types of cheese to use on pizza:
The possibilities are endless for creative, delicious pizza cheeses! Just be sure to use quality, whole milk varieties for the best melt-ability and taste.
I just wanted to add this! Anita and James live in Bonnie Scotland.
They also turned their hands to making lots of home-made goodies like coat hangers, and storage cabinetsāsome with stained-glass insertsāand they're beautiful!
All of their pieces are made with such loving care, it's a wonder they can bear to part with them.
Recently, Anita told me that James has changed course, and now modifies campers!
PS
- The adjective "Bonnie" means beautiful or attractive in Scots
language and has been used to refer to Scotland for centuries now.
Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!
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