So, anyone else who is now working from home sense they are eating way too much during the day? Actually, it seems that five o-clock comes around much quicker, as well (cheers!). I made about 4.5 lbs of dough over the weekend to be used during the week for lunch and what not. I had some left over chili that I decided to top a pizza with.
After about an hour of warming up, I formed the dough and laid it out on a stove top griddle. I let it cook for 4 minutes on medium/high heat and then put under a hot broiler for two more minutes. I then added to chili and cheese, probably a little too much cheese mind you, and put back underneath the broiler rotating it around for another two minutes. The pizza came out great. A little char on the top and nice and crispy on the bottom and the whole crust. All in, with exception to the warmup time of the dough, it took less than 15 minutes to make.
Dough at 2 minutes on medium/high heat
Two minutes under the broiler
Two more minutes under the Broiler
Finished product. Dramatic crust? not really, but for a 15 minute lunch it was pretty darn good.
After about an hour of warming up, I formed the dough and laid it out on a stove top griddle. I let it cook for 4 minutes on medium/high heat and then put under a hot broiler for two more minutes. I then added to chili and cheese, probably a little too much cheese mind you, and put back underneath the broiler rotating it around for another two minutes. The pizza came out great. A little char on the top and nice and crispy on the bottom and the whole crust. All in, with exception to the warmup time of the dough, it took less than 15 minutes to make.
Dough at 2 minutes on medium/high heat
Two minutes under the broiler
Two more minutes under the Broiler
Finished product. Dramatic crust? not really, but for a 15 minute lunch it was pretty darn good.
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