(Vermont mozzarella, roasted peppers, dry-cured sausage, and mushroom pizza.)
I followed the package instructions for (2) 14-inch crusts. The dough was silky and easily manipulated.
They were pre-baked before they were topped.
(I froze the spare shell). On to the toppings!
I blistered some peppers directly on the gas burner. These were placed in a dish, covered with plastic wrap, and left to steam and cool for 1/2 hour.
Then they were diced along with the sausage. I did not photograph the mushrooms that I sauteed, but trust me, they were in there.
The verdict? I likened this to the worst pizza crust that I ever made with wheat flour, but it is the best of the non-wheat pizza mixes I have tried. The crust was tough and tasteless, which was surprising considering all the herbs in it. It is hard to eat using a fork. On the plus side, it supports the ingredients well if you eat pizza with your hands (I don't).
This pizza is making me hungry!(The frozen crust, when re-heated with toppings a week later was not as hard as the one eaten directly after baking.)
