Recipe by Ken Grogg, FoodE Expert, Lunds & Byerlys White Bear Lake
Servings4
Prep Time30minutes
Ingredients
4cupsself-rising flour
1teaspoonsalt
¼cupsalted butter
1¼cupmilk
1tablespoonolive oildivided
1tablespoonL&B Lamb Herb Ruboregano, parsley, mint, rosemary, garlic
1clovefresh garlicminced
1each shallotsliced into thin rings
½cuppepperoncini rings
½cupKalamata oliveshalved
½cupoven-roasted tomatoes
½cupmozzarellashredded
½cupfetacrumbled
Instructions
Combine flour, salt, salted butter and milk into a bowl and blend together into a rough ball. Turn the dough out onto a floured surface and knead for 10 minutes. Set the dough back in the bowl, cover, and let rise for 30 minutes.
Heat oven to 375 F.
Roll the dough out to a thickness of approximately ¼ inch. Spread a pizza pan with a thin coating of olive oil and lay the dough on top, then coat the top of the dough with olive oil as well. Sprinkle the surface of the dough with the L&B Lamb Herb Rub from edge to edge. Add the garlic, shallot, pepperoncini, Kalamata olives and tomatoes, distributing them evenly over the dough. Top with cheeses. Bake in oven for 12-15 minutes until crust is golden brown.