The people at Bugatarian have a really awesome way of presenting edible insects. We just love them!
Protein-Packed Cricket Pizza
Ingredients
Crust
153 grams bread flour
100 grams cricket flour
53 grams all purpose flour
8 grams fine himalayan pink salt (or sea salt)
2 grams active dry yeast
4 tbsp extra virgin olive oil
200 grams lukewarm water
Toppings
1/4 cup organic pizza sauce
3/4 cup shreded mozzarella cheese
1/4 cup shredded 4-cheese italian blend
Garnishes – basil, oregano, red pepper flakes, parmesan (optional)
Instructions
Preparation
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead well or you will end up with a bubbly crust!
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
Baking
Bake crust for 5-6 minutes at 500F degrees.
Take out the crust and top with desired pizza toppings. We chose classic pizza sauce, mozzarella cheese, and a four-cheese Italian cheese blend.
Put it back into the oven and bake until bubbly – about 3-4 minutes.
Garnish with basil, red pepper flakes, oregano, and a sprinkling of Parmesan Reggiano.
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