Stone Ground Pizza Crust

Recipe adapted from Serious Eats

 

Ingredients

• 3 cups vegetable stock
• 1 teaspoon kosher salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 ¼ cups stone ground grits
• Cornmeal, for dusting sheet pans

Directions

1. Spray two – 9 inch cakes pans with cooking spray and set aside.
2. Bring the vegetable stock to a boil over medium-high heat. Add the salt, basil, oregano, parsley, pepper, and olive oil. Slowly whisk in the grits and reduce the heat to medium. Stir constantly for 5 minutes (yes, your arm will begin to ache but do not quit stirring). Divide the "dough" equally between the prepared cake pans and smooth out evenly with a spatula. Let the cake pans cool slightly and then transfer to the refrigerator. Refrigerate until the dough is firm, about 1 hour.
3. After the dough has chilled, preheat the oven to 425 degrees and dust two cookie sheets with cornmeal. Using a spatula, carefully loosen the dough from the cake pans. Gently slide each pizza dough crust from the cake pans to the prepared cookie sheets. Bake the pizza crust for 30 minutes. Add additional toppings of your choice and bake for 15 minutes. Serves 4.

I made a Sweet and Spicy Italian sausage pizza and a Chicken pizza (using leftover chicken from this recipe). The pizza sauce was made from tomato sauce and pizza seasoning and the veggies consisted of caramelized onions and peppers. Very yummy!

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