Our beloved Italian importers in Kelowna has just launched this amazing pizza crust - whole wheat, 16", the thickness of a communion wafer! Praise Him, my pizza prayers have been answered.
The first one, I roasted off a bunch of vine ripened tomatoes (which aren't so tasty this time of year), peeled and coursely chopped same, added a bunch of fresh chopped herbage, garlic, extra virgin olive oil, s & p. This sat overnight in fridge. Spread same on pizza crust, add a dusting of shredded Italian cheeses, and some grated Regiano. Holy mother, pray for us sinners.
Second one, I sliced a bunch of brown mushrooms, sauteed with some garlic, chopped fresh sage, thyme and parsley, added a splash of madeira. Brush crust with porcini oil (poor man's truffle oil!), add mushroom topping, a dusting of shredded Italian cheeses, and some grated Regiano. Sprinkle a bit more porcini oil after cooking. Ave Maria.
Sweet baby jesus, these would almost coax me back into the fold! They sound absolutely delicious, and I'm so glad that you found a great source for the wafer-thin crusts :-)
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