Homemade Thin Crust Pizza Using La Banderita Tortilla
Homemade Thin Crust Pizza Using La Banderita TortillaPosted By: Mad Greek May 16th, 2011
So I picked up a few important ingredients at Publix and shot back home with a plan. The amazing thing that I have found is that most people who want to make a nice thin crust bar pie at home are looking in the wrong place to start in their quest for a crust. The availability of readily marketed products is few and far between (see: Boboli - one 12" crust per pack @ approx. $6.40 & Mama Mary's - two 10" crusts @ approx. $4.99). Neither of these products or a frozen pizza from DiGiorno should get anyone excited about doing anything with making pizza at home or for that matter, spending money to make what you can buy for better value in a pizzeria somewhere in your own neighborhood. In fact, these products listed above are so low on my list of anything remotely sensible that I believe they are really a ploy of some sort, perhaps cleverly planted products secretly supported by local pizza owners across America to ensure the neighborhood pizza market never loses its appeal (nor should it). That said, making pizza at home should also never lose its appeal, nor should people feel taken to the cleaners trying to have fun making a specialty bar pie at home. So here then, are the ingredients & recipe for the Mad Greek's Thin Crust Hot Sopressata Bar Pie. 1.) La Banderita Burrito Grande - Extra Large Flour Tortilla. 2.) Bertoli Organic Olive Oil, Basil & Garlic Oil Sauce. 3.) Boar's Head Mozzarella Cheese (thinly sliced). 4.) Boar's Head Hot Sopressata Dry Sausage. 5.) The Olive Tap - Garlic Olive Oil. 6.) Fresh Parmisiano-Reggiano Cheese (for grating). 7.) Crushed Red Pepper. 8.) Amore Double Concentrated Tomato Paste.