Despite the 15F weather last night, I fired up the Ninja Outdoor electric oven for another try at Antioch/Waukegan style.

This time I rolled the 160g balls as thin as I could to 11" diameter and baked them on parchment squares at 550F for 5 minutes. My other change from previous was to make a slightly thinner tomato paste-based sauce and slather it on a little thicker.

The picture shows mushroom, brown pepper and sausage - lots of slightly stale mushrooms in the fridge so I laid them on heavily. Also made a sausage & pepperoni and a black olive/artichoke/kumato tomato/sausage. The mushroom pie was the least crispy, I suppose because of all the moisture. All were pretty darn good, though, and worth braving the cold. Fortunately I finished up before the snow started.

tjr wrote:Despite the 15F weather last night, I fired up the Ninja Outdoor electric oven for another try at Antioch/Waukegan style.

This time I rolled the 160g balls as thin as I could to 11" diameter and baked them on parchment squares at 550F for 5 minutes. My other change from previous was to make a slightly thinner tomato paste-based sauce and slather it on a little thicker.

The picture shows mushroom, brown pepper and sausage - lots of slightly stale mushrooms in the fridge so I laid them on heavily. Also made a sausage & pepperoni and a black olive/artichoke/kumato tomato/sausage. The mushroom pie was the least crispy, I suppose because of all the moisture. All were pretty darn good, though, and worth braving the cold. Fortunately I finished up before the snow started.

It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.

boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.

Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?

tjr wrote:

boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.

Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?

If you threw them back in the oven to dry them out a bit after freezing (like while you preheated for the pizza), that should work. I’d probably add a little olive oil.

boudreaulicious wrote:

tjr wrote:

boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.

Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?

If you threw them back in the oven to dry them out a bit after freezing (like while you preheated for the pizza), that should work. I’d probably add a little olive oil.

I agree with this. Seems things always come out of the freezer with more moisture than when they go in.

=R=

Well, I tried it:

3 oz each of baby bellas and brown long sweet peppers, 400F for 10 minutes. Interesting result, sort of a cross between cooked and dehydrated with no browning. Into the freezer they went, will see how they work next time I make some 'za.

tjr wrote:Well, I tried it:

3 oz each of baby bellas and brown long sweet peppers, 400F for 10 minutes. Interesting result, sort of a cross between cooked and dehydrated with no browning. Into the freezer they went, will see how they work next time I make some 'za.

Just toss them with some olive oil (and salt & pepper if you didn’t season when you roasted) and defrost in the oven when you preheat —I’d check them after 10 mins or so and gauge from there—you just want them unfrozen and not seeping liquid.

New style-to-me in Saveur: Rhode Island Pizza Strips

Story and recipe at the link above.

Regards,
Cathy2

Cathy2 wrote:New style-to-me in Saveur: Rhode Island Pizza Strips

Story and recipe at the link above.

Regards,
Cathy2

This was brand new to us too - but we gave it a try over the weekend and like the results more then we expected we would. We followed the recipe as written (used all purpose flour). The crust is lighter and softer then your usual focaccia and the sauce is really intensely tomatoey. It would be fun to try a professional version to compare.

My photo evidence:



- zorkmead

Thanks for giving this a shot. I will follow your lead sometime soon.

Regards,
Cathy2