cracker-thin pizza with super-garlicky tomato sauce

Happy National Pizza Day! I feel like pizza is becoming a common theme within my blog posts, but it’s such a perfect food to play with (and on a day like today) that it’s hard to leave it behind! This recipe was part of a farewell to the editor-in-chief of Cooking Light magazine at the end of last year. It was one of his “six simple recipes” that he chose to leave readers with. I made a few alterations to please my families taste buds and it made it even more delicious! Here’s one more to add to your collection, Cracker-thin Pizza with Super-Garlicky Tomato Sauce

Garlicky, saucy, deliciously thin pizza...at home!

Garlicky, saucy, deliciously thin pizza…at home!

Cracker-thin pizza with Super-Garlicky Tomato Sauce

Ingredients:

1 store bought pizza dough

Extra virgin olive oil

6 garlic cloves, finely chopped

2 cup marinara sauce

1 tsp crushed red pepper flakes

Fresh basil leaves, to garnish

Dried oregano

Garlic powder

5 slices of fresh mozzarella cheese

Directions:

Place dough in a lightly floured bowl and cover with cling wrap. Bring to room temperature (about 2 hours).

Place your pizza stone in oven and preheat to 500 degrees. Heat a medium skillet over medium-low heat. Drizzle with EVOO and add garlic; cook until garlic starts to soften, about 45 seconds. Add sauce and red pepper and simmer about 5 minutes. Turn off heat.

Prepare to roll out your dough by flouring your counter. Dump dough on counter and begin to flatten with your finger tips. Start to pull gently in all directions. If you’re brave, begin to stretch and rotate the dough over your fists or pull out the trusty rolling pin to help. Get the dough to about 12 inches wide. And don’t worry about it being perfectly round! So of my favorite pizza places serve their pies rustic and free form 🙂

Store-bought dough saves a lot of time

Store-bought dough saves a lot of time

Remove the pizza stone from oven and carefully transfer dough to the stone. Pierce dough all over liberally with a fork. Bake at 500 degrees for 7 to 8 minutes, until browned but not burnt.

Crisp but not charred...yet ;)

Crisp but not charred…yet 😉

Turn on your ovens broiler and remove from the oven. Spread evenly with sauce. Brush edges with EVOO and sprinkle with garlic powder. Arrange mozzarella in the center and transfer to the broiler. Broil about 4 minutes or until edges begin to char and the cheese is melted. Remove, top with basil, and sprinkle with oregano. Serve immediately.

Edges come out perfectly crisp when broiled slightly

Edges come out perfectly crisp when broiled slightly

I love any pizza recipe that calls for store-bought dough. As a busy wife and mom, any way that I can create delicious meals while keeping it quick and easy for myself is key! Plus, the garlic upon garlic in this dish makes me think of slow cooked Sunday dinners and I’m really starting to appreciate the art of cheese-less (or less cheese) pizza 🙂 Looking for an easy white pizza that’s the opposite of cheese-less? Try Martha Stewarts Pizza Bianca, a favorite of our family!

Eat Well,

Stephanie a.k.a. The Foodetarian

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