You could use any of these pizza dough recipes, whatever you have already made in the refrigerator:  Master Recipe Pizza Dough, 50/50 All-Purpose Flour & Cake Flour Pizza Dough or the Ultimate Tender Neapolitan Pizza Dough.  I actually experimented with another pizza dough recipe in their book that uses Bleached Flour.  But that recipe is for another day!!


By blind baking the crust - you are essentially making your own homemade version of the popular store-bought “Boboli” pizza or flatbread crustIt’s been about 18 months since I last purchased a Boboli ... I’m so thankful we’ve learned how to do it ourselves to save $$!  Continuing on ... To save time, you can blind bake several crusts up at once and once the crusts are cooled, stack them between parchment paper and seal in a zipper bag and freeze for a couple of weeks!  Just as “Boboli” ... these crusts can be used for savory pizzas as well as sweet!  So knock your socks off with creativity!


Ingredients:


  1. - 2 ounces pizza dough of choice, see above

  2. - 1/2 Tablespoon unsalted butter, melted

  3. - 1 Tablespoon crunchy peanut butter

  4. - 1 Tablespoon semi-sweet chocolate chips

  5. - Chocolate Syrup for drizzling

  6. - Powdered Sugar for dusting

  7. - Glass of ice cold milk (optional, but I feel necessary!)


Directions:


Preheat your toaster oven to 500 degrees.  If you have a pizza stone that fits inside your toaster oven, place it into the oven to preheat alongside.  If not, see recipe here for baking sheet method.


Just as in normal pizza preparation - Take the measured amount of dough out of your bucket and with lightly floured hands, quickly form it into a ball by stretching the edges around to the bottom on all four sides, rotating the dough a quarter-turn as you go and form the ball.  This should take 15 - 30 seconds.  The bottom of the ball will appear as a collection of loose ends, but it will flatten and smooth out.  Set the ball on a floured work surface (or directly onto a pizza peel dusted with corn meal - or flour).


Flour your hands and/or the dough a bit more and with your fingers, press down on the dough as you push it out, stretching the dough into your desired shape, mine was about a 5-inch round (ok, oval).  This dough amount is so little that I can usually get it to the shape I want simply by using my floured hands, by pressing it between my hands and stretching it with my fingers as I rotate it, using gravity to help stretch the dough as you turn it.


Blind Baking Instructions:  Another recipe using Blind Baking is Macaroni & Cheese Mini Quiche For One.


With a fork, dock the dough (puncture the dough to create holes, a fork works well).  Drizzle the melted butter over the top of the docked dough.  If you have a small pizza peel, toss some cornmeal on the peel and then place the buttered dough onto the peel.  Gently use the peel to transfer the pizza crust on to your baking stone.  If you don’t have a stone in your toaster oven - you can use this method and use a baking sheet and parchment paper.


Bake the crust at 500 degrees for 3 - 4 minutes.  Don’t overdo it.  Then remove the crust from the oven (long tongs or metal spatula works well) and place either on the pizza peel or baking sheet if you aren’t transferring it to a pizza stone.  Add the peanut butter, allowing it to soften from the heat of the crust.  Spread it evenly around the crust.  Add the chocolate chips in an even as a layer as possible. 


Place the topped pizza crust back into the oven until the peanut butter and chocolate chips begin to melt together - about 3 - 4 minutes.  Don’t allow the crust to get too dark or the chocolate to burn.  Remove the crust from the oven.


Drizzle with a small amount of chocolate syrup and dust with powdered sugar!  You could go all out and serve with whipped cream or ice cream ... Regardless, I think an ice cold glass of milk is extremely vital to the whole experience!!!