Emmett’s Thin Crust with Black Olives & Fresh Tomatoes

3 Comments

• anon says:

  May 16, 2016 at 11:21 am

  There’s no need or reason for the butter. This recipe has too much oil for a cracker-thin crust–you need 1 Tablespoon, tops, if any at all. No need to refrigerate (although you can). Roll out the dough as thin as possible–as paper-thin as you can make it. A good tip for homemade pizzas is to par-bake the crust a bit first.

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• Allison MacKay says:

  May 26, 2016 at 10:42 am

  Yes! I par bake for 6 minutes. Make several and freeze them un topped. I saute onions, peppers and mushrooms in a bit of oil for toppo, under a smart of pesto and then hm tomato sauce.

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• Allison MacKay says:

  May 26, 2016 at 10:43 am

  Smear!

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