The concept is what is key here. You may top the pizzas as you please, but preparing, par-baking, and freezing the crusts are what makes it so easy when it’s time to eat! Doubling or even tripling the batch makes all of this even more convenient.
The concept is what is key here. You may top the pizzas as you please, but preparing, par-baking, and freezing the crusts are what makes it so easy when it’s time to eat! Doubling, or even tripling the batch makes all of this even more convenient.
- 1 package (7.5 oz) Chebe Pizza Crust mix or other Chebe savory variety
- 2 large eggs
- 2 Tbsp oil
- 1 cup shredded Parmesan cheese
- 4 Tbsp water
- 3/4 cup marinara sauce
- 6 oz fresh mozzarella cheese
- Fresh basil and/or oregano to taste (dried herbs work, too)
Pre-heat oven to 475F degrees.
Prepare the dough according to package instructions.
Divide the dough into 4 equal pieces and round each into a ball.
Flatten each ball into a 6” round using the palm of your hand.
Place the rounds onto a large baking sheet. With a fork or a chop stick, poke all over the surface of the crust to prevent bubbling (this is called ‘docking’). Brush the surfaces with olive oil.
Place the pizza crusts in the oven for 7 to 9 minutes.*
Remove and let cool. Then place the par-baked crusts in a freezer bag and store in the freezer until the day you are ready to make your pizza. **
Pre-heat oven to 475F degrees. Put the tray in the oven to get it hot.
Remove the frozen crust from the freezer (docked side up) and place on the warmed baking tray.
Spread about 3 tbsp. of marinara sauce, then the mozzarella, and then the fresh herbs evenly on top of the crust(s).
Bake for about 10 minutes or until toppings are well heated / melted.
Remove, let cool a few minutes, and enjoy (the easiest part!).
* You want to bake the crusts about 80% of the way. Each oven varies a little. Pizza stones work well; just keep an eye on the dough when baking. When there is a slight browning of the edges you are ready to pull them out.
** If that day is now, upon removing the pizzas crusts from the oven continue from the third step below.
We suggest fresh marinara or a higher quality store-bought marinara. Use a sauce without added sugar (it darkens the sauce when in the oven).
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: