Shakey’s Pizza in the Philippines has this super awesome pizza on their menu: Pepperoni Crunch. It’s a thin-crust pepperoni pizza with potato strings on top to make it crunchy! We’d order that with a tall tower of rootbeer and some mojos. Delish!
Now that we’re back stateside, we miss it. So I got out my breadmaker pizza crust recipe and set to work making my version from scratch. It’s easy. I’ll show you how.
Breadmaker Pizza Crust
3/4 cup water
1 tablespoon organic canola oil
1 tablespoon organic sugar
1/2 teaspoon salt
2 1/4 cups organic unbleached bread flour
1 teaspoon yeast
Put all wet ingredients in the breadmaker pan first, followed by the dry ingredients. Press the dough setting. My breadmaker takes about an hour to do this. After it’s done, I get my dough out and throw it around, the way I see those pizza chefs do it on TV, then I lay it on a buttered baking sheet and flatten it out with a rolling pin.
Next, preheat oven to 425 degrees Fahrenheit while putting on the toppings.
You can get creative with your own, of course. I use organic pasta sauce, shredded cheese, pepperoni (only on half the pizza for my husband, because my daughter and I prefer just cheese).
Now here’s the ingredient that makes it crunchy. Shoestring Potatoes. The potatoes are cut thicker than how Shakey’s does it, but it does the job. Sprinkle that on top of the pizza.
Bake for 20 minutes.
Mangia bene, vivi felice!