you heard right.
jeremy and i came up with this.
it’s one of my new favorite things.
recipe:
make a batch of soft pretzel dough. (1 t/package yeast dissolved in 1 1/2c water with 1 T sugar. add 3 3/4 to 4 cups all-purpose flour & knead 8ish minutes.)
smooth it into a pizza crust.
top with any sauce or toppings – jeremy made a tomato cream sauce with summer squash, roasted garlic, and fried onions. we topped it with swiss cheese.
egg wash the crust and sprinkle with coarse salt.
rye crust:
Dissolve the yeast (2 packages or 4 Tbs fresh yeast) in 1/2 cup of warm water and stir in the light brown sugar. Set this mixture aside and let it stand for at least 5 minutes.
Meanwhile, sift 2c rye flour and 2 cups white flour into a large mixing bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil and 1 cup of warm water. Add the yeast mixture, mixing the dough with your hands. Place flour on the kneading surface and lift the dough onto it. Knead for 8 to 10 minutes.
Place the dough in a clean bowl that has been brushed with oil. Brush the top of the dough with oil. Put a clean cloth over the bowl and put it in a warm, draft-free place for 1 1/2 hours.
to top the dough, i tore a few big mustard green leaves into pieces and added them to tomato puree seasoned with cumin, coriander, fresh parsley, and pepper and simmered for five minutes. i topped both pizzas with this sauce, added roasted red peppers and garlic, and topped one pizza with fresh mushrooms and the other with swiss cheese.
i baked them at 500 until the crusts were browned.
i thought they were decent, but my housemates LOVED it.
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