At the last meeting I mentioned my new love of Chebe crust pizzas. I have found that I much prefer the crust when made with the Chebe All Purpose Bread Mix or the Focaccia (Italian Flatbread) Mix instead of the Pizza Mix. The focaccia mix includes various herbs while the all purpose mix is plain. A few shakes of Italian Seasoning and the all purpose mix magically becomes the focaccia mix.
I've been buying my Chebe stash at Meijer's as of late, but if there is interest I'll gladly split a portion of a case of 48 with those who are intersted. Chebe is cheaper when purchased directly and they offer free shipping.
Thin and Crispy Chebe Crust Pizza
1 Chebe All Purpose Bread Mix or Focaccia (Italian Flatbread) Mix
2 eggs
2 tablespoons oil
5 1/2 tablespoons milk
Preheat oven to 375 degrees F. Add all wet ingredients and mix well. Then, add the Chebe mix and stir. When the mixture becomes too thick to stir, sort of knead it together with your hand until smooth and well combined.
Place the dough on a baking sheet, and roll to desired thickness. Normally I divide the dough into two pieces and roll each piece to 1/4 inch thick in the shape of a narrow rectangle. I prefer the edge pieces!
Bake for about 30 minutes or until the crust is browning in spots. Make sure the center is cooked before adding the toppings or else it will stay raw!
Remove the crust, add toppings and bake until the cheese is melted, bubbly and starting to brown on top.
