Reposted for Kitchen Tip Tuesday at Tammy's Recipes!
Okay, I know everyone and their dog has posted something about pizza crust for WFMW, but I don't think my way could get much easier.
I buy masa harina, tortilla mix, which can be bought at most grocery stores near the corn meal and for about the same price as the equivalent quantity of white flour. It doesn't get much cheaper than that! The corn tortilla mix makes a great flat crust with a good texture, although the dough breaks easily when you move it. The wheat tortilla mix makes a crust that rises a little bit, and more closely resembles normal pizza crust. It also roles out more easily.
I follow the instructions on the package to make a batch of tortillas (2 cups masa and enough water to make a dough) and then turn the dough out onto a greased cookie sheet that's been dusted with corn meal, so I can roll it to the size of the sheet (or some fraction of it). Then I put tomato sauce, cheese, and whatever toppings I want on it, and bake the pizza at 350 until the edges of the crust look done. Works for me!
P.S. The wheat masa harina also makes great savory pie crust, without all the fat! Great for pot pies.
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3 comments:
Great time-saving idea. I'm imagining this crust topped with salsa, refried beans, and melted cheddar instead of traditional pizza toppings.
That's a great idea, Melissa! I've always just use normal pizza toppings.
I need to see if I can get my hands on this stuff, I really prefer thin crusts to fluffy ones!
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