A quick and easy pizza solution....the flatbreads came out beautifully, and provided us with a good crispy base that held the toppings well.<br/>I used a blend of Colby, Mozzarella, Parmesan and Romano for the cheeses, and it all worked out to be a very tasty combination.<br/>Thanks nochlo...another winner from your collection.<br/>Made for PRMR
Tasty Chicago-style pizza with St. Louis Provel cheese. When I made nochlo's excellent Perfect Pepperoni Pizza Pie #508578, I simulated Provel cheese with Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum #382006, and it had a decidedly cheddar taste. This time I elected to combine Sargento's Chef Blends 4 Cheese Pizzeria (Shredded Natural Mozzarella, Cheddar, Smoked Provolone and Non-Smoked Sharp Provolone) with Sargento's Artisan Blends Swiss (Shredded Natural Swiss & Grand Cru Cheese), with muted cheddar cheese taste, but complex enough to tantalize. This pizza is heavy with pepperoni and sausage but a relatively light cheese topping. This was a delicious change of pace for us. The only flat bread I could find at my local market was a cracker, and I made an okay pizza with that as long as I did not try to toast the cracker first; I think nochlo meant something more like naan or pita bread, which would work pretty much like pizza crust. As a backup, I made a pizza on a Boboli crust, toasting it a few minutes as nochlo instructed, and that pizza was excellent! In short, you'll love this pizza if you love pepperoni and Italian sausage and don't use a cracker as a base. As for the cheese, if your family prefers cheddar to mozzarella, go with Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum #382006; if you want muted cheddar, you might try the blend I described. Made for Please Review My Recipe.