How to cook a pizza crust for a fast and easy panini restaurant

This panini crust is a great panini recipe to have on hand for your next dinner party or dinner out.

It has a great crunchy texture and delicious sauce.

I have always loved panini, but for some reason, when I make it at home, I never make it.

Here is a panini pizza crust that I have adapted from my friend Emily’s recipe.

The recipe below is adapted from Emily’s book “A New Panini: The Ultimate Guide to Cooking New Paninis.”

The panini dough recipe is adapted with some additional ingredients to make it easier to work with.

The paninis are made using a cast iron skillet with a lid.

Ingredients 2 cups of flour 1/4 cup of cornstarch 1 tablespoon of baking soda 1 teaspoon of salt 1/2 teaspoon of baking powder 1/8 teaspoon of cinnamon 1/16 teaspoon of ground cloves 1 tablespoon butter, melted 2 tablespoons olive oil 3 cups of the pizza dough 1/3 cup of Parmesan cheese, grated 1/5 cup of chopped fresh basil 1 tablespoon olive oil 1/1 cup of olive oil 2 tablespoons of grated parmesan cheese 1/6 cup of freshly grated Parmesan 1/7 cup of finely chopped fresh oregano Directions Place the flour and cornstch in a medium bowl.

In a separate bowl, combine the baking soda, salt, baking powder, cinnamon, cloves, butter, and olive oil.

Stir to combine.

Set aside.

Heat the oven to 400 degrees F. Spread the pizza crust on the prepared panini sheet panini.

Brush the crust with olive oil and bake for 12-15 minutes.

Flip and bake another 12-13 minutes.

Remove from the oven and let the crust cool.

Meanwhile, in a small bowl, mix together the Parmesan, oreganos, basil, and parmesans.

Brush some of the crust on each side of the panini and place in the fridge for about 10 minutes.

Meanwhile mix the remaining flour, cornstich, baking soda and baking powder.

Stir until the dough becomes elastic.

Place the dough on a lightly floured surface.

Roll the dough into a 10×12 inch rectangle, about 1/15 inch thick.

Transfer to a baking sheet.

Brush with olive or vegetable oil and sprinkle with Parmesan.

Bake for 15-20 minutes until golden brown.

Serve immediately with a sprinkle of grata or Parmesan on the side.

Recipe Notes The crust can be made ahead of time.

You can freeze the paninis for up to a week in the freezer.

Recipe adapted from “A new Panini” by Emily Rios © 2018 All rights reserved.