St. Louis shortbread pizza
4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil
Water – enough to bind
Mix in kitchen aid on fast speed
Finish working by hand on floured surface
Wrap in plastic wrap and let relax in refrigerator for 30 minutes
Sauce
Crush canned whole tomatoes and drain liquid
Add four clothes garlic
Basil
Salt
Olive oil
Cheese
Provolone, cheddar, mozzarella, Swiss, parmesan
Blend/chop until pulverized
Roll out the dough
Bake at 450° on preheated baking stone
Add sauce, cheese, and toppings
Bake for about six minutes
This recipe is decanted from Lidia’s Italy
Robert@RobertAndrews.NET
