I decided to make several last-minute Pheasant pizzas based on this Wildchow recipe and found that I didn’t have the right ingredients, so I made some substitutions. I thought they turned out pretty darn good. I substituted: red wine vinegar for balsamic vinegar, purple onions for yellow, and bleu cheese for feta. Instead of making my own pizza dough, I used flour tortillas.
This is the best pizza crust recipe! I’ve been trying to find the best one for only…20 years! After a little food science research, I figured out the best water to flour ratio for a home oven. With out the parchment paper, it would be near impossible to make this work. If you want the crust to be crispy and chewy, you must keep the water content high. Don’t be tempted to add more flour.
Remember to crank your oven to the highest temp setting and adjust the oven rack to the center of the oven. Yummy home-made pizza that rivals any pizza joint awaits you!
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