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If there is one particular point youngsters adore much more than eating pizza, it's getting in a position to make it themselves employing all their favorite toppings. Creating a "make it yourself" pizza celebration is a fantastic way to customize the meal although involving close friends and family in a fun activity. Greatest of all, this crust recipe, which utilizes a surprise ingredient, is straightforward sufficient to make at house without producing a mess of the kitchen.

The secret to this straightforward crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes had been lately named the greatest-tasting instant mashed potato compared to main national competitors by the American Culinary ChefsBest.™ Incorporating these handy, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one particular of America's favorite foods.

The following recipe for Fresh Tomato and Zucchini Pizza makes use of fresh summer create nonetheless, when generating pizza at house, every single person can substitute his or her preferred toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to consume the pizza that they adore.

Fresh Tomato

And Zucchini Pizza

Crust:

1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes

1 cup boiling water

1 cup all-goal flour

3 tablespoons olive oil

1 teaspoon salt

Topping:

three plum tomatoes, thinly sliced and patted dry

1 tiny zucchini, thinly sliced

1 tablespoon olive oil

Salt and ground pepper to taste

4 ounces shredded mozzarella cheese

2 tablespoons fresh shredded basil or 1 teaspoon dried basil

Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, utilizing a fork to moisten all potatoes. Let stand for 1 minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough types a ball. Let rest 5 minutes.

Preheat oven to 400 F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices more than the dough, leaving a 1/two-inch border. Drizzle with olive oil and sprinkle with salt and pepper.

Bake about 15 minutes. Best with mozzarella bake five minutes longer or until cheese melts. Sprinkle with basil.

Yield: 4 primary-dish servings or 6 appetizer servings