Crispy pizza crust: part two

Eggplant Parmesan_2

I applied the rolling-pin approach to my leftover pizza dough today. It’s definitely the way to go for a thin, crispy crust. I used my great old-fashioned wooden rolling pin. None of that silicone crap.

Crispy Crust

I cooked the crust first, as with before, and poked a few holes in the dough with a toothpick to prevent the giant balloon effect that I got before. Worked like a charm.

Then I topped it with pesto, minced garlic, some of my leftover fried eggplant, a tiny bit of shredded mozzarella and grated parmesan. I popped it under the broiler for a few minutes to melt the cheese.

Then I sprinkled it with shaved parmesan and crushed red pepper flakes. It was SO good. Better than the eggplant parmesan panini, in fact.

All this pizza making has me eyeing this and this. Yet another couple of items to add to my kitchen tools wish list.

Eggplant Parmesan Pizza_9

4 thoughts on “Crispy pizza crust: part two”

  1. Nice! What temp do you like to cook your pizzas at?

    And, wooden rolling pins rule the world! I have a marble one that takes up space because I shall never forsake my trusty $7 wooden one.

  2. Typically 475 degrees, but I hear most pizza ovens are way above that, so it may be worth trying to crank your oven up as high as it will go!

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