WEEK 25: Cucumber Crisps
There are few things in life more enjoyable than a simple cucumber sandwich. They’re light, delicate, and just begging for a glass of fresh squeezed lemonade. This week’s pizza takes on a more summer like appearance.
CUCUMBER CRISPS (8 CRISPS)
I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted half of the flour for whole wheat .
- 3 ounces cream cheese
- 1 tablespoon lemon juice
- 2 tablespoons carrots, divided – finely chopped
- 2 green onions – sliced
- 24 cucumber slices
Preheat oven to 500°. While the oven is heating shape your dough into desired shape, I made 8 oblongs about 2” in width, 4” in length. Poke several small holes in the crust with a fork to prevent bubbling. Brush pizza dough with extra-virgin olive oil. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Cook pizza dough for 7 minutes or until crust is golden.
In a small mixing bowl combine first (4) ingredients, reserving a few carrots for garnishing. Spread cream cheese mixture over pizza dough after they have slightly cooled, and lay cucumbers over the top, garnish with additional carrot. Serve immediately
Don’t have your fill of pizza ideas? Get all 25 weeks worth here.
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