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)

Cucumber Crisps

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted half of the flour for whole wheat .

TOPPINGS

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

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Jul 01 2012
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Flax Berry Power Pancakes – Whole Wheat Pancakes

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