What do you do when you feel like having pizza for dinner, but when you look in the pantry – you do not have all the necessary ingredients to make pizza? “Order in!” is what several people would probably say. I decided to improvise and make do with the ingredients we had available. This turned into a great way to use up a few remaining vegetables we had sitting around.
We did not have yeast at home, so I decided to make the crust from a breadstick recipe. This gave the crust a thin, rustic texture which we enjoyed. Our oven in Tokyo is extremely small, so the recipe is tailored to fit a 9×13 inch pan.
Be creative with this recipe! Use the recipe as a general guide, but I recommend opening your refrigerator and using what you have on-hand for ingredients.
Rosemary and Cornmeal Pizza Crust (1/2 recipe – perfect for a 9×13 pan)
¾ cup all purpose flour
¼ cup corn meal
1 teaspoon baking powder
½ teaspoon granulated sugar
1 tablespoon fresh rosemary, chopped (or ½ tablespoon dried rosemary or your favorite seasoning)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons cold butter
¼ cup milk
1 egg white
- Preheat oven to 400° F
- Combine the flour, corn meal, baking powder, sugar, rosemary, salt, and pepper in a bowl.
- Cut in butter until the mixture resembles a coarse meal.
- Stir in milk and egg whites to flour mixture.
- Transfer dough to a lightly floured surface and knead for 1 minute.
- Roll out into the size of your sheet pan(s).
- Pre-bake the crust for 10-15 minutes or until the edges of the crust just begin to turn golden brown.
2 teaspoons olive oil, separated
½ large onion, sliced
2 small Japanese eggplant, chopped
2 cloves garlic, chopped
2 asparagus spears, chopped
2 thin pieces of pancetta, chopped (omit for vegetarian version)
1 can tomato sauce
1 tablespoon Italian seasoning
- Pour 1 teaspoon olive oil into a pan over medium heat.
- Slice the onion and place into the pan.
- Cook the onions until they are soft and golden brown.
- Remove the onions from the pan.
- Pour 1 teaspoon olive oil into the pan over medium heat.
- Chop the eggplant, garlic, and asparagus.
- Cook the vegetables in the oil just until they begin to soften.
- Remove the vegetables from the pan.
- Chop the pancetta and place into the pan which was used to cook the vegetables.
- Cook until golden brown.
- Pour the tomato sauce into the pan that which was used to cook the vegetables.
- Add the Italian seasoning, salt and pepper to taste.
- Cook over medium-low heat for 7 minutes.
- After the crust has baked, pour the tomato sauce over the crust.
- Evenly spread the sauce over the crust.
- Sprinkle the cooked onions, vegetables, and pancetta over the sauce.
- Sprinkle grated cheese over the pizza.
- Return the pizza to the oven for 10 minutes.
Rosemary and Cornmeal Pizza Crust (full crust recipe)
1 ½ cup flour
½ cup corn meal
2 teaspoons baking powder
1 teaspoon granulated sugar
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
1 teaspoon salt
1 teaspoon pepper
4 tablespoons cold butter
½ cup milk
2 egg whites
The recipe for the crust was inspired by a recipe for Rosemary and Polenta Bread Sticks.