Pizza #7: Deleware

Before you go accusing me  of not knowing my states in alphabetical order, give me a chance to confess that Yes, We did indeed skip Connecticut.  (Maybe you didn’t even notice and I just blew my cover…well…life goes on!)  Don’t go fretting though,  we’ll catch Connecticut next round. Here’s my explanation……..Tommy is off on a guy’s camping weekend for his Bachelor party, so it was just Katie and I at the house. I read her the next two pizza’s on the list-Connecticut and Delaware-and let her choose which she preferred.  And what do you know!? She chose Delaware. And guess what?!?!? I’m glad! It was totally worth skipping over Connecticut for!

Delaware’s Saint pizza has a delicious honey wheat crust and is smothered with a savory Parmesan-artichoke sauce, and sprinkled with blue crab-meat.  I’m sure the fact that they’re in Delaware, they have fresh crab, making this pizza  even more extraordinary.  However, out here in Arkansas, we opted for canned crab which tasted fantastic as well!   As you may have guessed, we did not use our stand-by pizza crust recipe.  There were a few alterations put in place to provide us with our honey wheat crust.  But guys, let me tell you, I think it’s a  keeper.  It gives just the perfect amount of sweetness to pair with savory toppings.  It has a crispy outer edge, but the inside remains soft, fluffy, and has just the right amount of chewiness.  It’s pretty amazing.  Definitely a must-try!!

Despite the fact that the components of the Saint Pizza sound elaborate, this pizza is super easy to make, and really didn’t take much time at all! So what I’m saying is, you should make a quick trip to the store, get the needed ingredients and make this pizza today!!!  ……..You can thank me later, 😉

Recipe

Saint Pizza

Crust:

2 cups whole wheat flour

1 Tablespoon quick rise yeast

1 Tablespoon sugar

1 teaspoon salt

1 Tablespoon honey

2 Tablespoons olive oil

1 cup warm water

1/2-1 cup white flour for kneading

Mix whole wheat flour, sugar, yeast, and salt in mixing bowl.  Stir together.  Mix honey in with warm water until dissolved   Pour over dry ingredients. Add olive oil and stir mixture together until dough forms a ball and all the flour is mixed in.  Add a little white flour until dough is not too gooey to knead.  Knead in remaining white flour, or enough until dough is no longer sticky.  Be careful to not over-knead or add too much flour, or dough will become heavy and lose elasticity.  

Shape dough in a ball and let rest while preparing toppings.

Toppings:

1 6.5 ounce can crab meat- chunks or shredded (I used shredded)

Parmesan Cheese

Parmesan-Artichoke sauce
1 14 ounce can artichoke hearts- drained and quartered

3 Tablespoons butter

3 Tablespoons olive oil

1 cup Parmesan cheese

1 Tablespoon garlic

1 Tablespoon parsley

1 teaspoon red pepper

In a sauce pan, heat oil and butter on medium heat until butter is mostly melted.  Add quartered artichoke hearts, garlic, parsley, and red pepper.  Stir until artichokes are evenly covered in butter-oil mixture.  Add about 1 cup of Parmesan cheese and stir until melted.  Sneak a quick taste of it so you realize what kind of wonderful creation we just made. But be careful not to eat the entire batch!!!

Roll out dough and place on pizza pan. Cover with Parmesan-artichoke sauce.  Spread as evenly as possible.  Sprinkle on crab-meat, and top with a light layer of Parmesan Cheese.

Bake at 450 degrees F for 15-20 minutes, or until cheese is melted and bubbling and crust is a golden brown.

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