Have you ever had Detroit style pizza?
Here is my shortcut version, caprese style.
The Summer flavors of garden tomatoes, fresh mozzarella cheese, basil and a balsamic reduction make the perfect toppings for this pizza.
Now you can eat it anytime of the year, but when the weather is warm these flavors are incredible. Eaten mostly traditional as a salad, I wanted to give it a spin and put it on a pizza!
In this case, Detroit style pizza.
If you've never had Detroit style pizza, well let me tell you, it's a treat.
Baked in a square or rectangle pan, the crust is thick with crispy, cheesy edges. You purposefully spread that fresh mozzarella cheese straight to the edge of the pan so that it can caramelize and get a chewy, crispy texture while it bakes
The best bite in my opinion!
It can be topped with any toppings, but this version is one of my favorites.
Now also, let's be honest here - I did take a fun shortcut with the pizza dough too. I've seen recipes circling the web where they use frozen bread dough to create a pizza crust. So why not try it here?
I laid out frozen Rhode's dinner roll dough into a heavily greased rimmed baking pan, covered it and waited around 4 hours for the dough to rise. Once it doubled in size the fun started!
You take your fingers and poke all the dough down (like a focaccia dough) to create a bubbly crust.
But to all you skeptics out there reading about my short cut pizza dough, I did make a homemade sauce!
And to stay it's incredible is a an understatement. It was super easy to make and made my house smell amazing. I honestly don't know why I've been buying store bought sauce all these years.
You leave the sauce slightly chunky. It gives great texture to the pizza.
Bake this pizza for 30 minutes at 425 degrees and it gets unbelievably bubbly and crispy around the edges. Let it rest for a just a bit and cut into squares.
I had two girls at home when I made this and one of their friends and they inhaled multiple pieces! I hope you guys love this one as much as we did.
