Friday, March 1, 2013

Friday Food: Savory Pizza Crust

I've been in search of a great pizza crust recipe for a long time. I've got some I like, but none is quite perfect. This isn't that perfect recipe, but it is good. The crust recipe is adapted from an appetizer recipe in an old Taste of Home magazine that I may include here one day, but I used it for pizza this time instead. The crust is somewhat thick, though I think if you use a large enough pan, you might be able to make it thinner. My round pizza pan is 13" in diameter. The recipe has lots of herbs in it so it's a little different from your usual pizza crust. Don't let the fact that you have to knead the dough deter you, it's only kneaded for 3 minutes and left to rise for 15 minutes - just time for you to prepare the toppings. My toppings were tomato sauce, mozzarella and Parmesan cheese, pepperoni, onion, and mushroom, but you could use whatever you like.

Savory Pizza Crust

1 package (1/4 oz or 2 1/4 tsp) active dry yeast
6 1/2 tsp sugar, divided
1/2 cup warm water (110 to 115 degrees F)
3 Tbsp olive oil
2 Tbsp dried minced onion
2 tsp dried basil
1 tsp dried oregano
1 tsp rubbed sage
1 tsp garlic powder
1/2 cup cold water
3 cups all-purpose flour

In a small bowl, dissolve yeast and 1/2 tsp sugar in warm water; set aside.
In a small saucepan, combine oil, onion, basil, oregano, sage, and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water.
In a mixing bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto lightly floured surface; knead for 3 minutes. Place dough on a greased 15"x10"x1" baking pan or large pizza pan. Cover and let stand for 15 minutes. Pat dough evenly into baking pan.
Top with whatever you like. Bake at 375 degrees for 25-30 minutes or until well browned

1 comment:

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