Two pizzas, both alike in dignity…I'm relatively sure I'm not the first person to come up with the idea for short crust pizza, but it was a flash of genius to me. I came home from work dying for a pizza, but not willing to wait the hour+ it would take to make yeasted dough…so I made a short crust dough instead:
Short crust pizza dough
1 cup flour (any kind; I used chapati)
1/2 tsp baking powder
1/2 tsp salt
1 tsp olive oil
1/3-1/2 cup water
Mix the dry ingredients together, then add the olive oil and stir well into the dry ingredients. Add 1/3 cup water and mix well; if the mixture seems dry, add a little more water. You want a pliable, but stiff, dough.
Turn the dough out onto a lightly floured board and knead for a minute or so, until the gluten starts to work and the dough becomes somewhat elastic. Divide in two pieces, and set the pieces aside while you assemble the pizza toppings. Then, of course, roll it out into rounds and add the toppings, bake at 350F for about 25 minutes until done…but I didn't need to tell you that, did I?
The result is a crispy, "thin crust" pizza that has won my heart, especially since the whole meal came together in half an hour plus a little extra baking time.
Recently I had found and purchased some powdered agar agar in a packet like this:
…and wondered from the soft texture of the resulting cashew cheese if it might have increased meltability. Unfortunately, the first batch was so yummy I ate it all before I could try melting any, but I made another this weekend, and you see it here, both under and over the pizza toppings in a sophisticated pattern that is not apparent to the naked eye, but will no doubt influence your unconscious mind.
Meltability: 0, the same as any other cashew cheese. That's okay, though, because I like the texture of the cashew cheese made with agar threads better, anyway.
Meltable or not, dang, this was good! I covered one pizza round with tomato sauce, the other with some leftover (almost) patla palag, and added sliced mushrooms, chopped sweet red pepper, and cashew cheese.
And, finally, we here at The Airy Way tonight celebrated the popular holiday of Thealmostemptyjarofdijonmustard, where you add garlic, salt, pepper, rice vinegar, and olive oil to the jar, and shake it all up to make a heavenly salad dressing, and it was heavenly indeed!