Flatbread Crust
Into a stand mixer bowl put 2 loosely filled cups flour and 1/2 teaspoon finely ground sea salt and 1/2 teaspoon Italian Seasoning. Fill a Pyrex measuring cup with 3/4 cup milk and 3 1/2 tablespoons real butter. Place in the microwave and heat just until butter starts to melt. Add to the flour and salt and mix with a flat paddle mixing attachment until soft dough forms. Place dough on a floured surface, sprinkle with flour and knead until smooth. This doesn’t take long. Form dough into a ball and wrap up in plastic wrap. Let it rest at room temperature for 30 minutes.
Divide in half and roll out two 12-14 inch pizza rounds and place on pizza pans. I prefer the wire pans.
One at a time spray the crust with olive oil and place in a pre-heated 425 degree oven for 5 minutes. Puncture any air bubble that raise on crust. Remove from oven and spray with olive oil one more time.
Toppings:
Drizzle bottled ranch dressing over crust. Top with mozzarella cheese, chopped tomatoes, sliced fresh baby Bella mushrooms, chopped green peppers, chopped white onion, sliced black olives, fresh basil leaves and pepperoni slices. Return to 425 degree oven for 8 minutes. Remove from oven and let rest for about 5 minutes before slicing.
TASTY!