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Try this recipe with your favorite toppings for a pizza with great homemade taste.
Homemade Pizza
1 loaf of frozen bread dough, thawed
OR 1 recipe Basic Pizza Dough
(see recipe below)
½ cup commercial pizza sauce
Basic Pizza Dough†
Pinch sugar
1 cup warm water (105° to 115°F)
1 package active dry yeast
2½–3 cups all-purpose our
½
teaspoon salt
2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof
5 minutes until bubbly.
Put 2½ cups our in large bowl. Make a well in the center. Add salt in well. Pour in yeast
mixture and olive oil. Stir to form soft dough. Turn dough onto lightly oured surface and
knead until smooth and elastic, 5 to 10 minutes, adding our gradually as needed. Transfer
dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and
let rest in a warm spot until doubled in size, about 1 hour.
Punch dough down with st. Turn dough out onto lightly oured surface and shape into
1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a
12-inch diameter and place on Presto
®
Pizzazz
®
Plus baking pan.
†Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference.
Suggestions for Pizza Toppings:
spicy sausage/onions/black olives pepperoni/mushrooms
spicy chicken/yellow and red pepper ham/sauerkraut
Canadian bacon/pineapple spinach/onions/garlic
squash/sun-dried tomatoes artichoke hearts/tomatoes
Santa Fe Quesadilla
2 burrito-size our tortillas (9-inch
diameter)
⅓ cup prepared spicy black bean dip
¼ teaspoon ground cumin
4 ounces cooked chicken, cut in strips or
shredded
1 tablespoon taco seasoning
2 tablespoons prepared chipotle
salsa, or preferred type
¼ cup fresh or frozen (thawed) corn
kernels
1 tablespoon sliced scallions
½ tablespoon chopped cilantro
½ cup shredded pepper jack cheese
Place 1 tortilla on baking pan.* Spread black bean dip evenly over tortilla. Sprinkle with
cumin.
In plastic bag, toss chicken with taco seasoning so chicken strips are evenly coated. Remove
chicken from bag and mix with salsa in small mixing bowl. Place chicken mixture evenly
over bean dip. Sprinkle with corn, scallions, and cilantro. Top with cheese. Place remaining
tortilla on top of cheese.
Place loaded baking pan on rotating oven and bake on DUAL setting for 9 to 10 minutes or
until tortilla is crisp and browned. Remove from baking pan and cut into wedges.
*To make baking pan more stable for preparing quesadilla, place a kitchen towel under baking pan.
½
cup of favorite toppings
(see suggestions below)
1 cup shredded part-skim milk
mozzarella cheese
Form bread loaf or pizza dough into a ball; place ball in center of baking pan and roll or
stretch dough to a 10- to 12-inch circle.* Lightly prick dough with fork. Spread pizza sauce
evenly over dough. Place toppings evenly over sauce; sprinkle with mozzarella cheese. Place
loaded baking pan on rotating oven and bake using the DUAL setting for 11 to 13 minutes
or until cheese is melted and bubbling. If you prefer a crisp crust and have a large amount of
toppings, it may be desirable to use the LOWER setting for 4 to 6 minutes before switching to
DUAL for 11 to 13 minutes.
*To make baking pan more stable for rolling or stretching dough, place a kitchen towel under baking pan.
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