« The “No Fear Zone”…March 2009 | Home | Review: Miller’s Hot & Sweet Mustard »
Recipe: Sandi’s Wheat Grands Pizza
By DK | March 7, 2009 |
As you probably already know pizza is a staple in the Kraft household. We usually have pizza about 3 times a month. We try to make homemade whenever we can. This recipe is one that we’ve used to make pizza on the grill in the summer as well as using the oven in the winter time.
Buddah just happened to call on his way home from Columbus when we were making one. So I gave him the jist of it. Very simple……
1 can of Pillsbury Wheat Grands Biscuits
1 jar of CaJohns hot Italian Salsa
All of the toppings and cheese you want!
Allow the can of biscuits sit out and come to room temp before opening. Mash the biscuits together (Bill holds the dough ball in his hand and lets Drew punch it to get the right doughy feel. LOL!). Once the dough has formed, flour some wax paper on the counter top and roll out the dough to form a circle. I use my 16 inch pizza stone so that’s the size I go for.
When you get the right size for your pizza you should not have to precook the dough, unless you’re really gonna over load it! Which we have done before. If so then par cook the dough just until it starts to rise…375 degrees for about 10 minutes.
Next top with the salsa..CaJohns hot Italian is a perfect pizza sauce! Then start with your toppings!
Cook on a pizza stone in the oven at 375 degrees for 20-25 minutes until cheese is browned.
The wheat Grands make a sweet tasting pizza dough that really compliments the salsa. It’s become our favorite for pizza and so much quicker than making dough from scratch.
Bill wanted a step by step look at the pizza while making! Sorry about so many pics!
For this pizza we put cheese on top of the salsa followed with artichoke hearts, sausage and mushrooms..
Then added red and green bell peppers..
Then more cheese and diced fresh Roma tomato and green onion…
Then some sliced ham…
And then MORE CHEESE!
And to finish some pepperoni…
Just so you can see how thick it was….
The finished pizza….
Nothing gourmet here! IT’s an easy enough recipe and quick too!
Related Posts
- Recipe: Wild Mushroom Pizza
- Recipe: Sam’s Naga Saurus Pizza
- Recipe Ideas for SuperBowl Sunday
- Recipe: The Buddahloaf
- Recipe: Sandi makes Potstickers!
Topics: General, Recipes | 39 Comments »
YUMMMMMM-O!!!
OMG, that is the biggest 16″ pizza I have ever seen. Looks Great.
A can of Pillsbury Wheat Grands Biscuits sounds way easier than making it from scratch!!
I hate buying that expensive already made crust at the store…. way too expensive!
MMM looks good!
how much Bret?
OH Yeah! This will be perfect for those nights where there is just not enough time to destroy the whole kitchen.
those expensive crusts make great appetizers though, especially the thin ones sprinkle a little smoked sea salt, fresh cracked black pepper, olive oil and maybe a little garlic powder,cook until browned, slice into very thin pieces, serve with some sliced parmesan and or sharp cheddar.
garlic powder? Nothing like using real garlic Beeboy. Stop being so lazy.
Real taters are good too anAL. Stop being so lazy.
so is not going out to eat 5 out of 7 days a week. Bag a lunch buddy.
Walmart has ‘em for 10 bucks.
Garlic powder is made from real garlic, dipshit.
Remember, he eats crab with a “K”.
Pizza looks awesome Sandi1 Makes me hungry just looking at it. It’s sushi Saturday here though, maybe I’ll have pizza tomorrow.
Turkey burgers and tuna steak on the grill here.
Dayummmmmmmm, Sandi, thats a good lookin pizza !!!
It is an inside joke dillweed. I would explain it, but I doubt you would grasp it.
heh heh ( Best Beavis )
He said dillweed
Fresh garlic usually ends up burning a little and getting bitter by the time the crust is browned enough
Sons of Sam Texas Red for dinner here tonight. 1Lb Grilled Chicken, 1Lb pork chorizo, 3Lbs ground elk, 2 cans tomato paste, 1 can tomato sauce, 1/2 gallon beef stock, 1 Sons of Sam Chili Seasoning pack. MMMMMMMMMMM!!!! (note Texas Red has no beans, but you can add them if you like).
You can also eat krab if you like.
now that sounds good. I love chili type substance.
CLICK HERE
I can’t click Barkers link but I think it’s probably a Gay Ride parade…….Barker is the guy in the fireman suit with the bareass buttchaps
That is one big pie!
I would estimate about 24 cans of Pilsbury Wheat Grand bisquits worth.
Hi gang! Thanks! Wheat Grands always turns out a good pizza. A cheap alternative to expensive store bought crusts and less mess and time than from scratch.
My pizza stone came from Pampered Chef…but it’s a few years old…don’t remember how much it was. Came with a nice wicker holder with handles so you can move the hot stone..It has lasted a lot of pizzas! We use it in the oven and for pizzas on the grill.
Don’t bee messin with the beeboy Young :nerd:!
When I want to make pizza, I stop at Bertucci’s on my way home and buy a dough ball…it is already warmed and ready to stretch and only costs 2 bucks! It is damned good dough too! Sandi, that is one darned good lookin pizza too!
Nice looking pie, but I’ll stick with homemade crusts myself. As for pizza stones – they are expensive… you can do as Alton Brown suggests and use an unglazed quarry tile at about a buck…
I also use mine (stone) for baking sourdough.
PS – the whole point of using a pizza stone is so that it heats the crust properly… you should not make a pizza on the stone like that. The stone needs to be hot when the pizza is placed onto it, in the oven. That’s what a bakers peel is for… the stone, as pictured above, does nothing…
one more… pizza should be cooked as hot as your oven will allow – I put mine to 550º and it’s done in about 10 minutes tops. Wood fired pizza ovens usually run about 800º.
Attention :nerd:…lol
Gee, my day just went to :out:.
Leroy wants to know how the hell do you peel a pizza.
I was just saying – because I’m passionate about my homemade pizza – and baking in general, so I’ve tried to perfect the process.
Like I said – it’s a great looking pizza, for sure.