St. Louis Shortbread pizza

by on November 15, 2013
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St. Louis shortbread pizza

4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil
Water – enough to bind
Mix in kitchen aid on fast speed

Finish working by hand on floured surface

Wrap in plastic wrap and let relax in refrigerator for 30 minutes

Crush canned whole tomatoes and drain liquid
Add four clothes garlic
Olive oil

Provolone, cheddar, mozzarella, Swiss, parmesan
Blend/chop until pulverized

Roll out the dough

Bake at 450° on preheated baking stone

Add sauce, cheese, and toppings
Bake for about six minutes

This recipe is decanted from Lidia’s Italy


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