Here we are in Challenge #5 in Project Food Blog from foodbuzz.com! Thank you all for the support you’ve given me in the comments here, via email, and on the Foodie With Family Facebook fan page. The competition has been more fun than I ever expected.
The prompt for this challenge stated: “One recipe, 100 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. …You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping.” We’re in my wheelhouse on this one — my middle name might as well be “Put My Own Spin On Pizza.”
Pizza. Can we pause for just a second?
(Contented sigh.)
I could happily eat pizza every day. From pepperoni-and-cheese to Hawaiian, Chicago deep dish to more outlandish combos, I love it all. But I am particular about my pizzas.
*I mean a big “but,” not to be confused with a big “butt” which would be the inevitable result of eating pizza daily.
I don’t often order pizza because I’m a bit high-maintenance. If I’m going to pay twenty dollars for a meal, it should be the best version of that meal possible. The local pizza places don’t always measure up. Good pizza can take planning and time, but my last-minute cravings still have to be satisfied. So how do you get a quick, quality pizza on nights when you really need one?
Enter the freezer. You probably know it’s smart to keep frozen pizza dough on hand, but did you know you can freeze partially baked pizza crusts too? You’ve likely seen pre-baked pizza shells at the grocery store; these are similar, but — wait for it — tasty.
The process is simple. On a day when you have a little time, make your favorite dough, portion and stretch or roll it as though you’re making pizzas. Bake for just a few minutes and remove the crust before it begins to brown. Cool completely, then freeze and wrap the crusts individually. A few tips for success when making partially baked pizza crusts:
- Use a pizza stone that preheats with your oven. Transfer dough to and from the oven on a cornmeal-dusted peel. If you don’t have a stone, use a parchment-lined pan dusted with cornmeal or semolina.
- Be generous with the cornmeal or semolina. A good layer on your pan, peel, or parchment prevents sticking before and after baking — important when the crust is only partially baked.
- Cool crusts completely before freezing. This step improves the final baked pizza, so don’t skip it.
- Stack crusts to save freezer space. Separate each crust with parchment, then wrap tightly in a double layer of plastic wrap or place in a resealable freezer bag. You can use the same parchment during baking.
When time is short, pull a crust from the freezer, top, and bake. You can have a fresh pizza ready before a delivery arrives. A few tricks will help you get the best results from your homemade frozen shells:
- Use pre-cooked or mostly cooked toppings. Because the crust is partially baked, it won’t need as long in the oven and toppings won’t cook as much. Use cooked, chopped meats or fully cooked items like pepperoni to ensure everything heats through.
- Don’t overload the crust. Too many toppings or too much cheese will cause the crust to burn before the toppings are done. Keep toppings balanced for best results.
- Brush the crust edge with olive oil. A light brush develops a deep brown, crackling crust. Omit it if you prefer a paler crust.
Here are some favorite ways to use pre-baked crusts:
- Get creative. Many favorite sandwiches translate beautifully to pizza — Reuben, smoked turkey with cheddar, French dip — so experiment.
- Make a build-your-own pizza bar. For movie night, give each person a pre-baked crust and bowls of toppings. Kids love creating their own pizzas, and it’s a great way to use leftover cooked ingredients (leftover chicken + hot sauce = Buffalo Chicken Pizza).
- Miracle last-minute bread. Top a pre-baked shell with cheese and bake on its parchment until bubbly for instant crispy bread. It’s excellent alongside soups like sausage and white bean or tomato.
To help you stock the freezer, here’s one of my favorite crusts: onion rye. Rolled thin, it becomes cracker-crisp and supports many toppings, making it perfect for “turn this sandwich into a pizza.” It pairs especially well with a deli-style Ham and Swiss on Rye. Tender balsamic caramelized onions act as the sauce on a pizza so good you’ll want to bake another.
For a printer-friendly version of this recipe with no photos, see the original recipe page on my site.
Ham and Swiss with Caramelized Onion on Rye Pizza
Ingredients for Onion Rye Pizza Shells:
Yield: 4 individual crusts (or 2 small, or 1 medium-large)
- 1 1/4 cups water
- 1 Tablespoon canola oil
- 1 large egg yolk
- 2 1/4 cups bread flour
- 2 cups white whole wheat flour
- 1/4 cup rye flour (light, medium or coarse depending on rye preference)
- 1 Tablespoon malt powder or sugar
- 1 teaspoon salt
- pinch of white pepper
- 2 Tablespoons dried onion flakes
- 2 1/2 teaspoons instant yeast
- Optional: 1 egg white whisked with 1 teaspoon water, caraway seeds and coarse salt for sprinkling the crust edge
Bread Machine Instructions:
Combine water, oil, egg yolk, bread flour, white whole wheat flour, rye flour, malt powder, salt, pepper, onion flakes, and instant yeast in the bread machine pan according to manufacturer’s instructions. Program for a dough cycle and start.
Stand Mixer Instructions:
Combine all ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low until a smooth, elastic dough forms. Place in a lightly greased bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.
Hand-Prepared Dough Instructions:
Whisk together the flours, malt powder, salt, pepper, onion flakes, and yeast in a large bowl. Add water, oil, and egg yolk, stirring until a cohesive dough forms. Turn onto a floured surface and knead until smooth and elastic, about 15 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
To Prepare the Pizza Crusts:
Preheat the oven (with a baking stone if you have one) to 425°F.
Turn the dough onto a lightly floured counter, punch down, and divide into 4 equal pieces. Form each piece into a ball, gently flatten, and cover with a towel. Take one ball and roll or stretch into a roughly 10-inch circle — a rolling pin yields a very thin, cracker-crisp crust.
Dust a peel or parchment-lined pan generously with cornmeal or semolina. Place the dough on the cornmeal. If desired, brush the outer 1/2-inch with egg wash and sprinkle with caraway seeds and coarse salt. Slide onto the stone or place the pan in the oven and bake for about 4 minutes, until small air bubbles puff up. Remove the partially baked crust to a cooling rack and gently pierce any large bubbles in the center while hot. Repeat for remaining crusts.
When cool, place each crust on a parchment square. Stack with parchment between layers, then wrap tightly in double plastic wrap or place in a resealable freezer bag. Use within 3 months for best quality.
To Make a Ham and Swiss with Caramelized Onion Pizza
Ingredients for Two Personal Pizzas:
- 2 frozen Onion Rye pizza crusts
- 4 large cooking onions, peeled, halved and thinly sliced
- 2 Tablespoons butter
- pinch each of salt and sugar
- splash of balsamic vinegar as needed
- freshly ground black pepper to taste
- 12 thin slices good-quality deli ham (honey-baked works well)
- 2–1/2 thin slices Swiss cheese
- Optional: 2 teaspoons Dijon mustard mixed with mayonnaise for dipping
Make the caramelized onions: Melt butter in a heavy-bottomed saucepan over low heat. Add onions, sprinkle with salt and sugar, and toss to coat. Stir occasionally until they soften and release juices. Cook low for about 35 minutes, adding a splash of balsamic whenever they look dry. The onions are done when very tender and moist but not swimming in liquid. Remove from heat.
Preheat oven (and stone if available) to 500°F.
Take two frozen crusts with their parchment from the freezer. Divide the caramelized onions between them, spreading toward the edges. Fold the ham slices over the onions, covering them. Arrange Swiss cheese evenly on top. Slide the parchment and crust onto the stone or oven rack and bake 6–9 minutes: 6 minutes for a softer, lighter crust, 9 minutes for a darker, crisper result.
Let cool 5 minutes before slicing. Serve with dijon-mayonnaise if desired.