I have recently become a huge fan of the pizza dough that comes in a bag… you know, the kind you have to add hot water to and let rise for 5 minutes… Anyway, I’ve become a fan, not just because of the 57¢ price tag, but because of the golden and crispy thin crust it produces.
I’ve never considered myself a thin crust girl. But lately, I’ve been craving the crunch!
Thin Crust Pepperoni Pizza
Time: 20 minutes
Servings: 4 or so…
1 bag pizza dough mix, prepared according to package directions
1 c. pizza sauce
1 handful pepperonis
1 tbsp. jalapeños
1/3 c. bell pepper and onion blend (found in the freezer section)
1 c. mozzarella or Italian blend cheese, shredded
sprinkle of garlic powder
sprinkle Italian seasoning
sprinkle crushed red pepper flakes
Preheat oven to 475°. Prepare crust according to package directions. Roll out dough as thin as you can on a greased baking stone or cookie sheet.
- Obviously, all ingredients are optional. Try your own combo of meats and veggies. Mushrooms and olives are always a good addition. I just didn’t have any on hand.
- I accidentally bought sweet hot jalapeños instead of the normal hot kind. They were surprisingly yummy. I like the normal kind the best, though.
- If you don’t have pizza dough, try using spaghetti sauce. Spaghetti sauce is thinner that pizza sauce so you might want to thicken it a little with cornstarch to avoid a soggy crust.