Rec & Rev: Of Your Crazy Crust Pizza, my additions included

I jumped on the band wagon as well and made this recipe today, below is my tweaks, but I really like the dish, delicious. May think mine is a bit strange with the artichokes, but in Germany we had pizza with them and I liked it. Thanks for those who have posted the recipe and those that you been giving your recipe and reviews as well, quick and easy. Hugs, Connie 

I used fresh oregano from my deck plant, also added a couple good shakes of sweet basil to it and a bit of yeast to the mixture, about a 1/4 tsp but I don't know that it did anything as the crust has no sugar in it to activate the yeast, so don't know that I would use it again, probably so knowing me, I also added a dash of garlic powder. For the Topping I used Ragu Parmesan/Romano cheese spaghetti sauce, then I added also about a 1/2 cup of Italian 4 cheese blend that I buy at SAM's, and sprinkled with red pepper flakes and in one corner added some marinated artichoke hearts, that I also buy at SAM's in fairly large jars, but then again I enjoy them with my salads too.  
 
Crazy Crust Pizza
35 min | 10 min prep |

Whenever you need pizza quick, this is the recipe to go for! It is not a traditional yeast dough crust...it actually starts out with a batter that turns into a crust. It is extremely easy to prepare, very good and you could probably have it done and on your table before the pizza deliver guy.

Ingredients:
1 cup flour
1 teaspoon salt
1 teaspoon oregano
1/8 teaspoon black pepper
2 large eggs
2/3 cup milk
1 lb ground beef or bulk Italian sausage, cooked and drained                                  1 small onion, chopped fine
1/2 cup sliced mushrooms (optional)
1 1/2 cups pizza sauce or spaghetti sauce
2 cups of shredded mozzarella cheese or pizza cheese

Directions:
1 Preheat oven to 400 degrees.
2 Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
3 Combine flour, salt, oregano, pepper, eggs and milk and mix well.
4 Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
5 Sprinkle the cooked meat, onions and mushrooms over the batter.
6 Bake for 20 minutes.
7 Remove from oven and drizzle on pizza sauce.
8 Sprinkle evenly with cheese.
9 Bake for about 5 more minutes, or until cheese is bubbling.

Sounds great, Connie!  I have to get to the store and buy some cheese!  Can't wait to try this recipe.

By the way, would you characterize this crust as crisp and thin?

~~Vicki

 Connie, did you, at least, like the taste of the crust with the yeast added? It seems like it would taste more like a pizza if some was added which I think I'd like.

Wow another R & R!!!!

This is definately the Bullitin Board Hit of the week!

Thanks for your review and changes!

Redawna 

Yes  another Happy Customer  ~  Thanks  Connie   ~    Janie

Deonia, sorry just getting back from Wal mart and saw your question. I liked the taste of the crust, hehe, what I could taste, because of all the topping goodies which made it thicker, but dog gone, it did have a very good taste through and through. There are soooo many additions you could do to this recipe and it is soooo quick and easy. I didn't let the stuff rise, or bubble as yeast would, but again there was no sugar to activate it, but I just thought I would try it. And as I said, if it was me making it again, which I definately will, I will add the yeast again. It is definately a keeper and using only one cup of flour, well that is less than regular pizza dough recipes I think, and there fore less carbs. To much of them bring my sugar up to much, and this evening my sugar is doing pretty darned good, so load on the goodies people! *smile* Connie

 Thanks Connie, I'm thinking this, with the yeast added might be like and open-faced calzone LOL I'm gonna try and make half pepperoni for me and half ham and cheese for my young neighbor who doesn't like tomato sauce.

 Thanks Connie, I'm thinking this will turn out like an open-faced calzone. I'll make half pepperoni for me and half ham and cheese for my little neighbor who doesn't like tomato sauce. And I think i'll add just a bit of sugar to see what happens, couldn't hurt the taste any.

Hi Connie, I saw yesterday everyone's hot about this ancient recipe from the 70s;  I'll add these that got nothing when they were posted. Just a couple more versions to add...

RE: BLUERIDGE'S FAVORITE RECIPES

06-26-2005 4:45 PM

Crazy Pizza M_Wolverine 1/28/2005

1-1/2 lb ground beef
1 cup chopped green pepper
1/2 cup chopped onion
1 can mushrooms, sliced, drained
1 can pizza sauce
1 cup grated mozzarella cheese
1 cup flour
1 tsp. salt
1 tsp. Italian seasoning
1/2 tsp. pepper
2 eggs
2/3 cup milk

Brown meat and pepper together and drain grease. Prepare batter and pour into a greased pizza pan. Tilt pan so batter covers the bottom. Arrange meat mixture, onion, and mushrooms over batter.Bake at 425 for 20 minutes or until golden brown.Remove from oven and add pizza sauce and cheese.Return to oven for 10 more minutes or until cheese melts.Other toppings may be added or substituted.

http://community.tasteofhome.com/forums/t/182035.aspx?PageIndex=6

http://www.youtube.com/watch?v=is5LmGkfLM0

Cute little Video.

I did not realize you baked it in two stages ( Hadn't read it closely enough )

Thanks Lin for adding the recipes that I know I myself missed, very easy to do. I am really thinking a white sauce pizza would be good too, with the fajita type grilled chicken would be very good on this thing too. What I really like about the recipe itself is that there is so little flour to it to add to the carbs and you can load it with so many goodies! *smile* Or what about a white sauce and then topping with sausage, scrambled eggs, veggies and cheeses? Does that sound good or what? To me it does, but will wait till Kerry gets home Lin, it makes to darned much for one person that is for sure. Thanks again everyone, Connie

Cute video Alliea, walks us through the recipe doesn't it. I am thinking and spinning the options for making this pizza over and over again. *grin* Connie

Connie, I KNEW I ran all those Sweet 100 cherry tomatoes through the dehydrator last summer for some reason. I think for my next pizza, I might simmer a couple b/s chicken breasts in chicken broth with lime juice and cilantro in with it, then shred it. I'll soak some of the tomato halves in olive oil over night and top the pizza with the chicken, fresh jalapeño slices and tomatoes. After 20 minutes, I'll drizzle ranch dressing spiced up with enough pureed chipotles to make it interesting and top it with shredded Monterray Jack.

Sounds YUMMY to me!

John

Johnnnn, ummm that sounds soooo good! See it is so nice to find a recipe that you can really think outside the box! And I know you with the diabetes as well that you probably watch the carbs too, or at least I have lately and just load up on so much of the stuff that we can have and man the one I made yesterday the piece I had was filling and I really did enjoy my marinated artichokes on it! *grin* When you dehydrated your cherry tomatoes last year did you split your in half before going into the dehydrator? Curious, I got another Totally Tomatoes seed catalog yesterday, I am thinking you were the one who posted the link for that site. Thanks John, but seeing all the tomatoes, and Kerry and I are going to be putting out a larger garden this year, he said he would be here most of the growing season this year. Last year was just to busy with major bathroom remodel, we are ready for easy this year, or easier, still going to be busy as things go. Nice chatting with ya John, hehe. Hugs, Connie

Yes Connie, I did cut the tomatoes in half and very lightly salted them before popping them into the dehydrator. And something I regretfully thought of after I was done with them, is I wish that I'd done some sprinkled with garlic salt and oregano. They would be awesome rehydrated in olive oil and eaten of ciabatta bread.

I'm being really bad with my eating right now, not watching carbs at all.

I have posted links to the Totallt Tomatoes website on here and also to the Tomato Growers Supply Company. Do you get their catalog too? They're also a great company with many varieties of tomatoes and peppers.

Hugs right back my friend,

John