Monday, December 13, 2010
Pizza is our favorite food, so through trial and error, I finally came up with a pizza dough recipe that rivals any Italian restaurant. Jon likes really thin crisp crust, so I needed something that could withstand being loaded with toppings. The crust has garlic and rosemary kneaded in for extra flavor. I have also tried a blend of Italian herbs for an even tastier crust. The dough can also be used for making flat bread! YUM!
This recipe will soon be available in our new Cookbook coming this spring, so stay tuned!
Posted by Crystal Springs Farm at 11:01 AM