Whole Wheat Thin Pizza Crust
3/4 cup water
1 tablespoon vital wheat gluten
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
2 cups whole-wheat flour
2 teaspoons bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1083 Calories (kcal); 32g Total Fat; (24% calories from fat); 35g Protein; 180g Carbohydrate; 0mg Cholesterol; 1086mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates
Vegetable Pizza Bread
1 Box Eagle Mills Best Loaf Pizza Crust Mix
Sundried tomatoes (oil packed)
Sliced black olives
Pepperocini
Canned artichoke hearts
Sliced tomatoes
Shredded cheese — your favorite
Prepare as per package instructions. Top with topping ingredients. Bake
in a 450 degree oven for about 20 minutes.
Comments: This topping is really to taste a combination of flavors that
ranks with the best we have tasted. Something about this combination of
vegatables makes it really unique.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Tres Pizza Doughs
=== PESTO DOUGH ===
2 tablespoons pesto sauce
1 1/4 cups water — or more if needed
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== SUNDRIED TOMATO DOUGH ===
5 oil-Packed sun-dried tomatoes with oil
2 tablespoons sun-dried tomato paste
1 1/4 cups water — or more if needed
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== GARLIC DOUGH ===
2 tablespoons garlic paste
1 1/4 cups water — or more if neded
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 teaspoons salt
1 tablespoon yeast
=== TOPPINGS ===
Pizza sauce
1/2 cup grated Parmigiano-Reggiano cheese
Place desired dough ingredients in machine and program for knead and first
rise. Press start. Dough will be soft at first but become firmer.
Preheat the oven to 500 degrees with the rack in the center position.
Turn 17- by 11-inch pan upside down. Spray with vegetable cooking spray.
Cut dough in half and cover remaining half with a clean towel.
Place the other half on the prepared pan and use rolling pin to roll the
dough evenly to the edge. Have a friend hold the pan or place a wet towel
underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10
minutes.
This recipe yields 2 pizzas.
Per serving: 7111 Calories (kcal); 252g Total Fat; (31% calories from fat); 153g Protein; 1071g Carbohydrate; 9mg Cholesterol; 9872mg Sodium
Food Exchanges: 70 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates
Sweet Thin Pizza Crust
1/2 cup milk
1 whole egg
2 tablespoons oil
1/4 teaspoon salt
2 tablespoons sugar
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1474 Calories (kcal); 40g Total Fat; (24% calories from fat); 43g Protein; 231g Carbohydrate; 204mg Cholesterol; 655mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates
Spicy Corn Deep Dish Pizza Crust
1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
1/3 cup cornmeal
1 teaspoon red pepper flakes
1 teaspoon freshly-ground black pepper
3 cups bread flour
1 1/2 teaspoons bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with olive
oil or spray it with a cooking spray. After dough has risen one time,
roll or hand stretch the dough into a circle so that it will completely
cover the bottom of the pan. Pull the dough up around the edges of the
pan so that a slight lip is formed. Cover the pan with a towel and let
the dough rise in a warm place for about 30 minutes. While the dough is
rising, prepare your toppings and grate your cheese; set aside.
Prick the dough several times with a fork and bake the crust for 5
minutes. Remove the crust from the oven, and using a brush or your
fingers, lighly cover the crust with olive oil. Layer the ingredients in
this order; sauce, cheese, meats, vegetables and seasonings. Leave a
1/2-inch border around the rim of the pizza.
Place pizza on bottom rack of the oven and bake for 5 minutes, after which
time, either move the pizza to the upper part of the oven or lower the
temperature to 400 degrees. Bake for another 25 to 30 minutes, until the
crust is golden brown.
This recipe yields 1 pizza.
Per serving: 2157 Calories (kcal); 62g Total Fat; (26% calories from fat); 54g Protein; 339g Carbohydrate; 0mg Cholesterol; 1085mg Sodium
Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates
Sourdough Pizza Bread Abm
1/2 tablespoon yeast
3 cups flour
1 tablespoon sugar
1/2 tablespoon salt
3 tablespoons cheese, parmesan — grated
1/2 teaspoon basil leaves — crumbled
1/2 teaspoon oregano leaves — crumbled
1 3/4 cups sourdough starter
1 eggs
2 tablespoons oil
1/4 cup pepperoni — finely minced
A very unique bread, guaranteed to garner many compliments.
Combine all ingredients in bread machine.
Sylvia’s notes: I substituted some chopped olives and leftover turkey for
the pepperoni, and it came out fine. Overrose and then cratered, but I
give up; after several tries, I haven’t been able to produce a perfect
loaf. If you don’t mind cratered tops, the flavor’s fine.
Per serving: 1738 Calories (kcal); 36g Total Fat; (18% calories from fat); 47g Protein; 301g Carbohydrate; 187mg Cholesterol; 3264mg Sodium
Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates
Sourdough Pizza Bread
1/2 cup milk — plus
2 tablespoons milk
1 cup sourdough starter
2 tablespoons sugar
1 teaspoon salt
1 egg — beaten
2 tablespoons butter — melted
1/2 teaspoon dried basil — crumbled
1/2 teaspoon dried oregano — crumbled
3 tablespoons grated parmesan cheese
1/4 cup pepperoni — finely minced
3 cups flour
1 1/2 teaspoons yeast
A very unique bread, guaranteed to garner many compliments:
Combine all ingredients in bread machine.
For Sanyo/Seiko machine, use following proportions: 6 Tb plus 2 tsp milk
2/3 cup sourdough starter 1 Tb plus 1 tsp sugar 1 egg yolk, beaten 1/2 tsp,
salt 1 Tb plus 1 tsp melted butter 1/4 tsp plus a generous pinch of basil,
crumbled 1/4 tsp plus a generous pinch of oregano, crumbled 2 Tb grated
Parmesan cheese 2 Tb plus 2 tsp finely minced pepperoni 2 cups flour 1 tsp
yeast
Per serving: 1915 Calories (kcal); 41g Total Fat; (19% calories from fat); 58g Protein; 323g Carbohydrate; 282mg Cholesterol; 2786mg Sodium
Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates
Pizza Pleasure Bread
=== REGULAR 1 lb LOAF ===
3/4 cup water
2 cups white bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1/3 cup chopped pepperoni
1/4 cup shredded mozzarella
2 teaspoons grated Parmesan
1/4 cup drained canned mushrooms
2 tablespoons onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon fast rise yeast
(or 2 tspns active dry yeast)
=== LARGE 1 1/2 to 2 lb LOAF ===
1 1/3 cups water
3 cups white bread flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup chopped pepperoni
1/3 cup shredded mozzarella chese
1 tablespoon grated Parmesan cheese
1/3 cup drained canned mushrooms
1/4 cup onion flakes
3/4 teaspoon garlic powder
3/4 teaspoon oregano
1 1/2 teaspoons fast rise yeast
(or 2 1/2 tspns active dry yeast)
Follow the instructions for your particular brand of bread baking machine.
This recipe can be made with the regular or rapid bake cycles.
This recipe yields 1 loaf.
Hints: Use stick pepperoni and dice into 1/4-inch chunks. As with all
cheese breads, loaf appearance will be unusual due to the moisture of the
cheese — a small price to pay for great taste!
Per serving: 3187 Calories (kcal); 54g Total Fat; (15% calories from fat); 94g Protein; 572g Carbohydrate; 120mg Cholesterol; 5899mg Sodium
Food Exchanges: 34 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 2 1/2 Other Carbohydrates
Pizza Dough
1 package dry yeast
3 cup all purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoon non-fat dry milk powder
1 tablespoon butter — at room temperature
1 1/4 cup warm water
Place all ingredients into breadmaker in the order listed. Allow
breadmaker to knead and let rise slightly before removing, approximately
20 to 25 minutes. Don’t forget to remove the dough before the bake cycle
starts.
NOTE: I use the DAK Autobakery on the white bread setting to make this
dough. I then remove the dough and place it on a lightly floured cutting
board and cover with a clean moist towel to rise an additional 30 minutes
or so before forming to the pizza tray.
Per serving: 171 Calories (kcal); 12g Total Fat; (59% calories from fat); 3g Protein; 15g Carbohydrate; 31mg Cholesterol; 2010mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates
Pizza Bread II
1 package Eagle Mills San Francisco Sourdough mix
1 cup shredded mozzarella cheese
1 cup thinly-sliced pepperoni
1/4 cup tomato sauce
Add Eagle Mills bread mix and water to bread machine as instructed on
package. Add remaining ingredients on top. Use “regular” or “basic”
setting. Do NOT use delayed cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: Add a salad and eat as a hearty main course meal.
Per serving: 379 Calories (kcal); 28g Total Fat; (66% calories from fat); 25g Protein; 7g Carbohydrate; 101mg Cholesterol; 841mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Pizza
=== SMALL LOAF – 1 lb MACHINE ===
3/4 cup water
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon sugar
2 cups Robin Hood Best For Bread
homestyle white flour
2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
=== LARGE LOAF – 1 1/2 to 2 lb MACHINE ===
1 1/2 cups water
2 tablespoon olive or vegetable oil
2 teaspoon salt
2 teaspoon sugar
4 cups Robin Hood Best For Bread
homestyle white flour
4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
Select loaf size. Add ingredients to machine according to manufacturer’s
directions. Select WHITE DOUGH cycle. When Dough cycle is complete,
remove to floured surface. Cover with plastic wrap; let rest 5 minutes.
Press small or 1/2 large batch into 14-inch pizza pan. Repeat with rest
of large batch to make 2 crusts. Spread with sauce and toppings (see
below).
Bake at 425 degrees for about 20 minutes, or until crust is crisp and
browned.
Topping: For each pizza, spread 3/4 cup pizza or pasta sauce over crust.
Top with 3/4 cup of each: sliced peppers, mushrooms, onion and pepperoni.
Add 1/2 cup sliced black olives and softened sun-dried tomatoes. Sprinkle
with 1/4 cup Parmesan cheese and 1 1/2 cups shredded mozzarella cheese.
Quick Note: Replace 1 cup of homestyle white flour with Robin Hood Best
For Bread whole wheat flour. For a thick crust let rise about 30 minutes
before topping. Vary toppings to suit your own personal taste.
Comments: Everybody loves pizza. It’s sinfully delicious when served
piping hot from the oven. And, you can dress it up and dress it down to
suit your palate. So, the question is, what can we do to pizza that
hasn’t already been done? Pizza Pretzels. They’re a great little
alternative to traditional squares or wedges. And they look terrific on a
party tray. Simply make a ring so that the dough overlaps by half. Then,
take the ends across the opposite side of the ring and press the overlap
together. It’s that simple.
Per serving: 48 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 12g Carbohydrate; 0mg Cholesterol; 6411mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
Perfect Thin Pizza Crust
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1116 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 200g Carbohydrate; 0mg Cholesterol; 544mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Pepperoni Pizza Bread
1 3/8 cups water
3 cups bread flour
2 tablespoons powdered milk
2 tablespoons white sugar
1 1/2 tablespoons salt
2 tablespoons butter
1/2 cup chopped pepperoni
1/3 cup shredded mozzarella
1 tablespoon grated Parmesan cheese
1/3 cup drained canned mushrooms
1/4 cup dried onion flakes
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast
Place ingredients in bread machine pan in the order suggested by the
machine’s manufacturer. Select basic bread setting. Start.
To bake bread in oven, select dough or manual cycle. Once cycle is
complete, shape dough and place in a greased loaf pan. Allow to rise in a
warm spot until doubled in size.
Bake in a preheated 350 degree oven for 35 to 45 minutes or until a
thermometer inserted in the center of the loaf reads 200 degrees.
This recipe yields a 1 1/2 pound loaf.
Comments: This is a great treat! Very different from the usual
bread-machine breads! It is perfect served fresh and warm or toasted and
then broiled with a little mozzarella cheese.
Per serving: 1826 Calories (kcal); 36g Total Fat; (17% calories from fat); 60g Protein; 310g Carbohydrate; 82mg Cholesterol; 10003mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Parmesan Thin Pizza Crust
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup freshly-grated parmesan cheese
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1116 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 200g Carbohydrate; 0mg Cholesterol; 544mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Mexican Thin Pizza Crust
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1 clove minced garlic
1 teaspoon minced jalapeńo
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1121 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 201g Carbohydrate; 0mg Cholesterol; 546mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Light Wheat Deep Dish Pizza Crust
=== MEDIUM 1 1/2 lb LOAF ===
1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with olive
oil or spray it with a cooking spray. After dough has risen one time,
roll or hand stretch the dough into a circle so that it will completely
cover the bottom of the pan. Pull the dough up around the edges of the
pan so that a slight lip is formed. Cover the pan with a towel and let
the dough rise in a warm place for about 30 minutes. While the dough is
rising, prepare your toppings and grate your cheese; set aside.
Prick the dough several times with a fork and bake the crust for 5
minutes. Remove the crust from the oven, and using a brush or your
fingers, lighly cover the crust with olive oil. Layer the ingredients in
this order; sauce, cheese, meats, vegetables and seasonings. Leave a
1/2-inch border around the rim of the pizza.
Place pizza on bottom rack of the oven and bake for 5 minutes, after which
time, either move the pizza to the upper part of the oven or lower the
temperature to 400 degrees. Bake for another 25 to 30 minutes, until the
crust is golden brown.
This recipe yields 1 pizza.
Per serving: 1856 Calories (kcal); 61g Total Fat; (28% calories from fat); 51g Protein; 285g Carbohydrate; 0mg Cholesterol; 1088mg Sodium
Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates
Garlic And Herb Thin Pizza Crust
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 garlic cloves — minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat your oven to 500 degrees for at least 30 minutes. Grease the
pizza pan with olive oil or pan spray. If using a peel and stone, dust
the peel with cornmeal to prevent the pizza from sticking. While the
dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lighly floured or
cornmealed surface or hand stretch until a nice circle is formed. It may
never be a perfect circle but that is just part of homemade pizza. Dust
the dough with flour or cornmeal only as needed to prevent sticking. Lay
the dough on your prepared pan or peel. Pull the dough up around the
edges of the pan so that a slight lip is formed, and crimp the edges.
For a thin crispy crust, place your toppings on the pizza and bake
immediately. For a thicker, chewier crust, allow the dough to rise for 15
to 30 minutes. The longer the rise, the thicker the dough. Place your
toppings on. You should place sauce first, followed by cheese, meat,
vegetables and seasonings. You should also leave 1/2-inch untopped border
around the crust.
Place the pizza on the bottom rack of the oven or directly on the pizza
stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
This recipe yields 1 pizza.
Per serving: 1133 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 203g Carbohydrate; 0mg Cholesterol; 546mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Chicage Deep Dish Pizza Crust
1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
3 cups bread flour
1/4 cup cornmeal
1 1/2 teaspoons bread machine yeast
Place all of the ingredients in your machine in the order recommended by
your machine’s manufacturer. Select the dough cycle and press start. You
may need to add some more flour (1 tablespoon at a time) if the dough is
too wet or more water if the dough is too dry (1 tablespoon at a time).
Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with olive
oil or spray it with a cooking spray. After dough has risen one time,
roll or hand stretch the dough into a circle so that it will completely
cover the bottom of the pan. Pull the dough up around the edges of the
pan so that a slight lip is formed. Cover the pan with a towel and let
the dough rise in a warm place for about 30 minutes. While the dough is
rising, prepare your toppings and grate your cheese; set aside.
Prick the dough several times with a fork and bake the crust for 5
minutes. Remove the crust from the oven, and using a brush or your
fingers, lighly cover the crust with olive oil. Layer the ingredients in
this order; sauce, cheese, meats, vegetables and seasonings. Leave a
1/2-inch border around the rim of the pizza.
Place pizza on bottom rack of the oven and bake for 5 minutes, after which
time, either move the pizza to the upper part of the oven or lower the
temperature to 400 degrees. Bake for another 25 to 30 minutes, until the
crust is golden brown.
This recipe yields 1 pizza.
Per serving: 2114 Calories (kcal); 61g Total Fat; (26% calories from fat); 53g Protein; 330g Carbohydrate; 0mg Cholesterol; 1084mg Sodium
Food Exchanges: 22 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates
Calzones
=== DOUGH ===
1 1/2 cups water
2 tablespoon olive or vegetable oil
2 teaspoon salt
2 teaspoon granulated sugar
4 cups Robin Hood Best For Bread
homestyle white flour
4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
=== FILLING ===
1/2 cup seasoned pizza or pasta sauce
1/2 cup shredded mozzarella cheese
1/2 cup finely-chopped green pepper
1/2 cup sliced pepperoni
1/2 cup sliced mushrooms
Add ingredients for dough to machine according to manufacturer’s
directions. Select Dough Cycle. When dough cycle is complete, remove
dough to floured surface. Cover and let rest for 5 minutes.
Divide dough into 8 equal portions. On floured surface, roll each portion
to 6-inch circle. Spread 1 tablespoon sauce evenly over bottom half of
each round leaving a 1 inch border uncovered at edge.
Sprinkle remaining fillings over sauce, dividing evenly. Fold dough over
filling to make half-circles. Pinch or crimp edges to seal; prick tops
several times with fork or sharp knife. Place on baking sheet, greased or
sprinkled with cornmeal.
BAKE at 400 degrees on center oven rack for 25 to 30 minutes. Let stand
for 10 minutes before serving.
This recipe yields 8 calzones.
Comments: This new twist on a traditional pizza recipe is a cinch to make
and a treat to eat. All you need is a bread machine and a few simple
ingredients including Robin Hood Best For Bread Homestyle white flour and
Robin Hood/SAF Perfect Rise Gourmet Yeast.
Start with the basics like pizza sauce and shredded mozzarella cheese, and
create your own personal calzone. Stuff with sliced pepperoni, mushrooms,
green pepper, or if you’re feeling more adventurous, hot chili peppers,
shrimp, broccoli or chicken.
Serve with salad and garlic bread for a fun and delicious meal that both
you and your kids will love.
TIPS: Vary fillings to suit your own personal taste allowing a maximum of
5 tablespoons of filling per calzone. Try broccoli and chicken or ham
with cheddar cheese.
Replace 2 cups Best For Bread Homestyle white flour with Best For Bread
Whole Wheat or Multigrain Blend Flour.
For a nice presentation, top calzones with extra sauce and mozzarella
cheese, broil until cheese is melted and bubbling.
To re-heat from frozen, place one calzone on microwave safe plate.
Microwave uncovered on high for 1 minute, turn over and microwave for 30
seconds to 1 minute longer, or until heated through. Let stand for 1
minute before serving.
Per serving: 101 Calories (kcal); 8g Total Fat; (73% calories from fat); 5g Protein; 2g Carbohydrate; 18mg Cholesterol; 866mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Calzone
1 1/3 cup water
2 tablespoon olive oil
2/3 teaspoon salt
1/2 teaspoon oregano
4 cup bread flour
2 1/2 teaspoon yeast
—–spinach filling—–
10 1/2 ounce frozen chopped spinach
garlic powder
2 tablespoon olive oil
1 cup provolone cheese — grated +-
1 cup mozzarella cheese — grated +-
Remove dough from machine and roll it into circles of approximately 8
inches. Spread filling on one half of the circle leaving a border around
it for closing. Close the >> calzone by folding the unfilled side on top
of the filled side and crimping the edges closed with your fingers or a
fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes.
Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or
until puffed and golden. (I bake them at 485 degrees for 15 minutes in my
oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or
ricotta and grated mozzarella cheese in each calzone. >> My favorite
filling is the following……
SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder
until all water has evaporated. (I squeeze out excess liquid first) Mix
cheeses into spinach. You may substitute frozen chopped broccoli for
spinach.
Per serving: 3384 Calories (kcal); 128g Total Fat; (34% calories from fat); 137g Protein; 419g Carbohydrate; 192mg Cholesterol; 3293mg Sodium
Food Exchanges: 27 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates
Basic Pizza Dough for One Crust
1 package active dry yeast
1/2 cup warm water (105ş to 115ş)
1 1/4 cups all purpose flour* (1 1/4 to 1 1/2 cups)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the
oil, salt and sugar. Stir in enough of the remaining flour to make dough
easy to handle. Turn dough onto lightly floured surface; knead about 10
minutes or until smooth and elastic. Place in greased bowl; turn greased
side up. Cover and let rise in warm place for 20 minutes.
Punch down dough. Cover and refrigerate for at least 2 hours but no longer
than 48 hours. (Punch down dough as necessary.)
Description:
“Everyone loves pizza! This dough is great for Classic Four Seasons
Pizza (see recipe) or to make pizza with your favorite toppings.”
Yield:
“1 Crust”
Per serving: 317 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g Protein; 61g Carbohydrate; 0mg Cholesterol; 538mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : *If using self-rising flour, omit salt. One cup whole wheat flour
can be substituted for 1 cup of the all-purpose flour if desired.
Tip
One pizza too many? Wrap the partially baked extra pizza, label
and freeze no longer than two months. Heat oven to 375ş. Bake a
thin-crust pizza on a greased cookie sheet uncovered about 25
minutes and a thick-crust pizza about 55 minutes.
Classic Pizza Dough
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann’s® Quick-Rise Instant Yeast — *see notes
2 cups water
1/4 cup olive oil or vegetable oil
Set aside 1 cup flour from total amount. Mix remaining flour, salt and
yeast in large bowl. Heat water and olive oil to 125ş to 130şF. Add to dry
ingredients; blend well. Stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare
according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2
thick-crust 13 × 9-inch pizzas.
____________________
VARIATIONS
Herb Dough – Follow above recipe adding 2 teaspoons sweet basil, oregano
or rosemary to dry ingredients.
Cheese Dough – Follow above recipe adding 1/2 cup grated Parmesan cheese
to dry ingredients.
Yield:
“2 crusts”
Per serving: 173 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 202mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : *To use Fleischmann’s® Fast Rising Active Dry Yeast, combine yeast
and warm water (105ş to 115şF) in large bowl; stir until
dissolved. Stir in salt, oil and 2 cups flour to yeast mixture;
blend well. Stir in enough remaining flour to make soft dough.
Knead as directed. Cover; let rest 20 minutes. Or if desired,
place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes.
Punch dough down; prepare according to selected recipe or freeze.
**To freeze pizza dough: Flatten each dough half into 8-inch disk.
Wrap airtight in double thickness plastic freezer bags or
aluminium foil. Freeze up to 2 months. Thaw at room temperature or
in refrigerator.
PIZZA FONDUE
* 1 lb. ground beef
* 2 cans Chef Boy-ardee pizza sauce with cheese
* 8 oz. grated cheddar cheese
* 8 oz. grated Mozzarella
* 1 tsp. oregano
* 1/2 tsp. fennel seed
* 1 tbsp. cornstarch
Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock Pot and heat through.
Serve with tortilla chips.
PIZZA DIP
* 1 large cream cheese softened
* 1 jar pizza sauce
* 1 small can chopped olives
* 1 medium onion chopped
* 1 pkg. sliced pepperoni
* 1 pkg. grated cheese for pizza
Spread cream cheese in bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.
You could add other pizza toppings to this or delete some that are listed.
CROCKPOT CHICKEN PIZZA
4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tsp. thyme
4 cloves garlic, pressed
1 bay leaf
Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.
Bacon And Cheese Breakfast Pizza
1 9″ single-crust pastry
1/2 pound bacon; cook — crumble
8 ounces swiss cheese — shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley — chopped
Roll pastry to fit into a 12″ pizza pan. Bake at 425~ for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes
or until pizza is puffy and lightly browned.
Yield 6 main-dish or 18
appetizer servings.
DIET PIZZA
1 oz. bread
2 oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)
Put mushrooms on toast and cover with cheese. Sprinkle with seasonings. Broil in oven until cheese is hot and bubbly.
Pita Pesto Pizzas Recipe
Ingredients:
* 2 cloves garlic
* 1/2 cup lightly packed parsley
* 4 cups torn spinach
* 1/2 cup grated parmesan
* 1 1/2 tablespoon dried whole basil
* 1 tablespoon lemon juice
* 2 (6 inch size) whole wheat pitas
* 1 cup chopped red bell pepper
* 1/2 cup shredded part-skim mozzarella cheese
Directions:
Position knife blade in processor. Drop garlic & parsley through Food chute with processor running; process 15 seconds or until minced. Add spinach, parmesan, basil & lemon juice; process 30 seconds. Scrape bowl with rubber spatula & process an additional 30 seconds or until smooth.
Split pita breads into 4 rounds, spread 2 Tbsp. Spinach Mixture over interior of each pita round. Top with bell pepper & Cheese. Bake at 450 for 5 min. Or until cheese melts. Serve warm.
Pita Pizza Recipe
Ingredients:
* 1 ounce lowfat mozzarella cheese — shredded
* 1 pita bread
* sun-dried tomato halves — rehydrated with water and chopped
* 1 marinated artichoke heart — rinsed and drained
* chopped or sliced fresh basil
* red pepper — hot or mild, fresh or roasted
Directions:
Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly.
Pita Pizza For One Recipe
Ingredients:
* 3 ounces lean ground beef
* 2 tablespoons chopped green pepper
* 2 tablespoons canned chopped mushrooms
* 2 tablespoons pizza sauce
* 1/8 teaspoon dried oregano, crushed
* 1 large pita bread round, split horizontally
* Crushed red pepper (optional)
* 1 tablespoon shredded mozzarella cheese
Directions:
In a small skillet, cook the ground beef and green pepper till meat is brown and green pepper is tender. Drain off fat. Stir mushrooms, pizza sauce, and oregano into skillet. Cook and stir about 1 minute or till meat mixture is heated through.
Spread meat mixture over one pita bread half. (Store remaining pita bread half for another use.) Sprinkle with crushed red pepper, if desired. Top with shredded cheese. Place pita bread on a baking sheet. Broil 3 to 4 inches from heat about 2 minutes or till cheese melts.