This lavash bread recipe makes the perfect thin crust pizza.
|1 1/2 cups||(375 mL) Warm water|
|1 tsp||(5 mL) Salt|
|2 1/4 tsp||(11 mL) Dry yeast|
|2 cups||(500 mL) All-purpose flour|
|2 cups||(500 mL) Whole wheat flour|
|4 tbsp||(60 mL) olive oil, divided|
|1 tbsp||(15 mL) Olive oil|
|1||(300 mL) Container Olivieri® Marinara Sauce|
|1 cup||(250 mL) Shredded Mozzarella cheese|
|1/2 cup||(125 mL) Freshly grated Parmesan cheese|
|1 tsp||(5 mL) Dried Italian seasoning|
|1 lb||(500g) Maple Leaf® Bacon, cooked and crumbled|
MIX warm water and salt in a medium sized bowl and sprinkle with yeast. Let stand for 10 minutes, until frothy.
COMBINE both flours in a large bowl. Pour yeast mixture onto flour, stir to combine.
TURN onto a floured surface and knead for 5-10 minutes until dough is smooth in appearance. Lightly oil the bowl and set dough into it. Cover with plastic wrap so that no air can reach the surface of the dough. Allow to proof in a warm place, about 1-1 ½ hours, until the dough has doubled in size.
REMOVE dough from bowl onto a lightly floured surface and divide into 4 equal sized balls. Place in a lightly oiled shallow pan. Cover with plastic wrap and allow to proof for 20-30 minutes in a warm place.
PREHEAT oven to 450°F (230°C).
ROLL each dough ball on a lightly floured surface to 1/8” (3 mm) thickness. Place on a parchment lined baking sheet that has been sprinkled with cornmeal.
SPREAD about 1 tbsp (15 mL) marinara sauce over each crust. Divide cheeses between pizzas and sprinkle with Italian seasoning and bacon.
BAKE in preheated oven for 3-5 minutes or until crust is crisp and golden brown.
Show More Comments
No Comments yet