If you are looking for another recipe for getting your pantry rotated or for what other things you can add to it for variety, here is one for you.
You can also use fresh ingredients as well.
I make my own pizza crust from scratch which results in a fabulous restaurant quality pizza.
I rehydrate the freeze-dried ingredients while the dough is rising.
After the dough is rolled out I pour the Alfredo sauce on the dough as I would regular sauce.
MAKE SURE YOUR REHYDRATED INGREDIENTS ARE DRAINED AND DRY.
This is very important if you don't like mushy pizza.
I then put the shrimp on, the spinach, the mozzarella cheese and then the mushrooms in that order.
This is pretty easy to make and as far as how much of each you use, as a rule of thumb I use equal portions, like one cup of each. It depends on how big your pizza is. You can omit the mushrooms, add onions in a smaller portion (like a 1/4 Cup), and you can also use chicken in place of the shrimp.
The canned Alfredo is convenient to store and has a shelf life 2 years out.
The Dehydrated Mushrooms are really awesome, to add most flavor to them, saute them in butter until slightly brown. This will also help to pull some of the excess water out.
If you like a stronger garlic flavor a little bit of minced garlic will go a long way.
The Dehydrated Cheese really does melt as it is cooked.
Bake as instructed by the dough recipe. Mine was 450 degrees F for 10 to 16 minutes.
If the power is out you can bake on the grill using a few bricks on the grate, put your pizza on that and cover the grill, or you can use one of these Camp Ovens like I have.
There are other ways to bake outdoors as well so research for your area, but NEVER use wet rocks or bricks. They can explode. Baking on a wood fire adds a flavor like you wouldn't believe to breads!
I wish I could show you a picture of the pizza but there was nothing left by the time I got to it.
I know that this strays a bit from yarn but that is bound to happen with me. I would like to thank Emergency Essentials and Provident Pantry for their Freeze-Dried foods!
Thank you for stopping by. Any questions or comments are welcome!
You can also use fresh ingredients as well.
I make my own pizza crust from scratch which results in a fabulous restaurant quality pizza.
I rehydrate the freeze-dried ingredients while the dough is rising.
After the dough is rolled out I pour the Alfredo sauce on the dough as I would regular sauce.
MAKE SURE YOUR REHYDRATED INGREDIENTS ARE DRAINED AND DRY.
This is very important if you don't like mushy pizza.
I then put the shrimp on, the spinach, the mozzarella cheese and then the mushrooms in that order.
This is pretty easy to make and as far as how much of each you use, as a rule of thumb I use equal portions, like one cup of each. It depends on how big your pizza is. You can omit the mushrooms, add onions in a smaller portion (like a 1/4 Cup), and you can also use chicken in place of the shrimp.
The canned Alfredo is convenient to store and has a shelf life 2 years out.
The Dehydrated Mushrooms are really awesome, to add most flavor to them, saute them in butter until slightly brown. This will also help to pull some of the excess water out.
If you like a stronger garlic flavor a little bit of minced garlic will go a long way.
The Dehydrated Cheese really does melt as it is cooked.
Bake as instructed by the dough recipe. Mine was 450 degrees F for 10 to 16 minutes.
If the power is out you can bake on the grill using a few bricks on the grate, put your pizza on that and cover the grill, or you can use one of these Camp Ovens like I have.
There are other ways to bake outdoors as well so research for your area, but NEVER use wet rocks or bricks. They can explode. Baking on a wood fire adds a flavor like you wouldn't believe to breads!
I wish I could show you a picture of the pizza but there was nothing left by the time I got to it.
I know that this strays a bit from yarn but that is bound to happen with me. I would like to thank Emergency Essentials and Provident Pantry for their Freeze-Dried foods!
Thank you for stopping by. Any questions or comments are welcome!
If I remember right, that alfredo sauce you've got there has MSG (probably listed as autolyzed yeast extract or just plain yeast extract) in it. I don't know if you react to MSG, but I know that if I'm in a situation where I HAVE to be eating only out of food storage, I DON'T want to be having a MSG reaction! I always forget that not everything at Subway is safe today and spent most of the afternoon shaking, queasy, and short tempered after treating myself to a sweet onion chicken teriyaki sub from Subway. Nope, definitely not a good reaction to have :-( I gotta get me some milk-producing critters (other than myself) so I don't have to store or miss out on dairy ever.
ReplyDeleteThank you for the heads up on that Chris. I am not really sensitive to that, but I do try to be aware so that I keep things on hand that others can eat as well. My son has gluten issues and that can be a problem.
ReplyDeleteI actually prefer to make my own alfredo sauce from scratch but I keep looking for items for the pantry that will taste good in a pinch. I will have to search for other options on the sauce.