Whether you are just starting to learn to bake or want to make professional-quality pizzas in a pan by frying bread, Making a crispy, sliced crust is easy with this recipe. We’ll show you how to make tiny slices of pizza by yourself while baking the slices separately. Before you cook your slices, do a self-tasting test to see what you have.
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4
For the pizza ingredients
1/4 cup Greek yogurt
1/2 cup olive oil
8 slices of whole-wheat pizza crust
For the baking techniques
Pizza Dough
- Add the cornstarch to the bowl, stirring until the dough looks coarser but not sticky.
- Using a wooden spatula, stir the wet dough until it starts to come together.
- Sprinkle the flour on a piece of parchment paper, rubbing gently so that it is evenly distributed. Then, roll the dough into an even layer, about 1 1/2 inches thick.
- Chill for at least 30 minutes.
*For the Baking Method
- Heat the oven to 375 degrees F.
- Using your fingers or a spatula, scoop out two small portions of the dough and pinch into a pie basket.
- Lay each pie basket on a baking sheet (about 5 inches deep) with the dough inside. Spread the pizza dough out, using your fingers to guide your rollout.
- Repeat with the rest of the dough and cooking tray.
- Bake each pie basket for 25 minutes, or until firm and golden brown.
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Flavored Hershey’s Chocolate-Covered Polenta Pizza
Chocolate-covered Polenta Pizza Recipe
Cooked polenta is delicious, but don’t skimp on the chocolate to impress your guests! This new twist on olives puts polenta in the chocolate because polenta will darken just as chocolate melts, so adding cocoa solids will bring out the flavors, giving your guests the surprise of discovering a new ingredient in your pizzas.
Cooked polenta is delicious, but don’t skimp on the chocolate to impress your guests! This new twist on olives puts polenta in the chocolate because polenta will darken just as chocolate melts, so adding cocoa solids will bring out the flavors, giving your guests the surprise of discovering a new ingredient in your pizzas. The polenta itself will provide two great flavors: savory and sweet.
. Just add two cups of finely chopped chocolate chips. Or if the chocolate solids are in bars, pour just a little amount of the milk solids onto each pan with the half-cup water. (The quickness of polenta makes it a good choice for little pots or sauce bowls.) Since polenta adds that umami flavor, it will create that happy mash-up.
. Just add two cups of finely chopped chocolate chips. Or if the chocolate solids are in bars, pour just a little amount of the milk solids onto each pan with the half-cup water. (The quickness of polenta makes it a good choice for little pots or sauce bowls.) Since polenta adds that umami flavor, it will create that happy mash-up. The dough adds that silky chewiness and buttery finish. Whisk in the chopped-up polenta until combined, and shuck the mixture carefully.
. Finally, transfer the soup mixture to a stick in the fridge, where it will chill and harden until the pizza is done baking.
. Now pour the chocolate into an airtight container and stir in 2 cups of milk, then place it in the fridge for up to two hours.
. Remove the pan of polenta from the fridge and bake at 375 degrees F for 25 minutes, or until done baking.
This recipe is quite easy to make because, since polenta takes up less surface area than beef, it just needs extra time to soak.
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