There is nothing we dream of more than the pizza in Italy. Okay, well maybe the gelato too… There is nothing like the thin crispy crust, quality ingredients, and the smokey flavor from the wood burning brick oven. Even though Maria doesn’t have an wood burning brink oven at her home, this pizza was pretty darn good!

As soon as we put the toppings on the pizza, we could barely wait to eat it!

Okay, so your probably wondering why is there an egg on our pizza??? Trust us! It is soooo good!

We are so glad to finally find a good recipe for a 100% whole wheat crust. Now we can eat pizza everyday! Especially since we load them up with veggies! We love that you can make several batches of the pizza dough and freeze any unused dough for your next pizza night! Dinner will be a cinch to make.

Maria found this amazing pizza dough recipe here. We didn’t have the pizza dough flavoring she recommended so we just added a 1/2 tsp of paprika and 1/2 tsp of oregano to each batch we made. We made two batches and it made four 10″ thin crust pizzas.

You don’t need an exact recipe for the toppings because you can use what ever you like.

Toppings:

Mushrooms, sliced

Canned Whole Black Olives, rinsed

Canned Baby  Artichokes, rinsed

Prosciutto Crudo, torn in pieces

Mozzarella Cheese, shredded

Egg

Sauce Ingredients (for two pizzas) :

1/2 cup Tomato Puree

1/2 tsp Salt

1/4tsp Black Pepper

1 tsp Sugar

1/2 tsp Oregano

Directions:

Take dough out of the refrigerator 2 hours before you plan to use it. It will make your life much easier when you try to shape the dough.

Preheat oven to 500 degrees. Mix all sauce ingredients together, set aside until ready to use. We used our finger tips to  press down on the dough and stretch the dough into a thin circle.

Top dough with about a 1/4 cup of sauce, leaving a one inch border. We like to sprinkle the cheese on the pizza first, that way the other toppings protect it from burning. Place remaining toppings onto pizza, leaving a circle in the middle for the egg. Drizzle a little bit of EVOO on top of the pizza.

Bake the pizza for approx. 15 minutes on the center rack. Half way through the cooking time crack the egg on the center of the pizza and sprinkle with s & p. Keep in mind that the prosciutto is very salty, so use it sparingly.

Enjoy!

]]> http://www.theartoftwotarts.com/2010/05/18/pizza-pizza-come-and-get-it/feed/ 1