10
Pizzas and Flat Breads
Basic Pizza Dough
Both of us make this simple pizza dough at least once a week … so often that it’s now easier than picking up a phone and ordering one!
SMALL
WATER 3⁄4 cup
OLIVE OIL 1½ tablespoons
SUGAR 2 teaspoons
SALT 3⁄4 teaspoon
UNBLEACHED OR ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 1 cup
OLIVE OIL 2 tablespoons
SUGAR 1 tablespoon
SALT 1 teaspoon
UNBLEACHED OR ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 13⁄8 cups
OLIVE OIL 3 tablespoons
SUGAR ¼ cup
SALT 1½ teaspoons
UNBLEACHED OR ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. For the Large recipe, cut dough in half. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes. (With the Large recipe, it is not necessary to use both crusts at one time. At this point the extra dough can be placed in an oiled plastic bag and kept in the freezer or it can be refrigerated up to 3 days for later use.)
FOR THE SMALL RECIPE
Lightly oil one 12- to 14-inch pizza pan to within 1 inch of the edge.
FOR THE MEDIUM RECIPE
Lightly oil one 14- to 16-inch pizza pan to within 1 inch of the edge.
FOR THE LARGE RECIPE
Lightly oil one or two 12- to 14-inch pizza pans to within 1 inch of the edge.
3. Using a rolling pin, roll the dough into a circle slightly smaller than the pizza pan you plan to use. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place the dough on the pizza pan and gently stretch it to fit. Shape dough around the edge to form a small rim.
4. Cover dough and let rise on the countertop for 20 to 30 minutes. Meanwhile, preheat oven to 450°F.
5. Spread your toppings of choice on pizza and bake on the middle shelf of the oven for 15 to 20 minutes.
6. Remove from oven and serve warm.
CREATIVE SUGGESTIONS:
1. To add more flavor to the dough, consider adding Parmesan cheese, minced onion and garlic, herbs of choice, crushed red or black pepper, poppy seeds, Cajun spices, sesame seeds, sun-dried tomatoes, or pesto sauce to the dough.
2. In a hurry? Speed up the process by turning off the bread machine after 10 minutes of kneading. Allow the dough to rise for 30 minutes in the machine, then proceed as directed from Step 2 on.
HELPFUL HINTS:
1. Use only bleached or unbleached all-purpose flour for an easy-to-handle pizza dough. Using bread flour with its higher gluten content makes the dough more elastic and harder to stretch and shape, especially when rolling out a thin crust. If you must use bread flour, it helps to refrigerate the dough for several hours or overnight to relax it.
2. Avoid using fast-acting yeasts if you intend to refrigerate your pizza dough for several hours or more.
3. When oiling the pizza pan, do not oil the outer rim. A dry edge helps the dough adhere when you’re stretching it to fit the pan.
4. You can customize these crusts to your own preference; it’s all in how you handle the dough. If you prefer a thin crust, roll the small dough to fit a 14- to 16-inch pizza pan or use the Medium recipe and cut the dough in half to form two crusts instead of one. Reduce the rising time after shaping as well. If it’s a thick-crust pizza you desire, do the reverse—use smaller pizza pans and let the dough rise longer.
Small recipe yields 1 pizza crust
Medium recipe yields 1 pizza crust
Large recipe yields 2 pizza crusts
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 119/Fat 2.2 grams/Carbohydrates 21.3 grams/Protein 2.9 grams/Fiber .8 grams/Sodium 153 milligrams/Cholesterol 0 milligrams
Bubbly Pizza Shell
We’ve had many requests to create a recipe for a prebaked pizza crust. It really wasn’t that difficult. Here’s our version, which we think rivals the store-bought product because it’s fresh. If you keep one or two in the freezer, they’ll come in handy for a last-minute veggie pizza or spur-of-the-moment appetizers. If you divide the dough into smaller pieces, you can also make individual shells for single-serving pizzas.
DOUGH
SMALL
WATER 3⁄4 cup
OLIVE OIL 1½ tablespoons
SALT 1 teaspoon
SUGAR 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 1 cup
OLIVE OIL 2 tablespoons
SALT 1½ teaspoons
SUGAR 1½ teaspoons
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 13⁄8 cups
OLIVE OIL 3 tablespoons
SALT 2 teaspoons
SUGAR 2 teaspoons
BREAD FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
FOR THE SMALL RECIPE
With a sharp knife, divide dough in half. Grease two 12-inch pizza pans.
FOR THE MEDIUM RECIPE
Grease one 14-inch pizza pan.
FOR THE LARGE RECIPE
With a sharp knife, cut dough into 4 pieces. Grease four 12-inch pizza pans.
3. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside and let rest 15 minutes.
4. Preheat oven to 500°F.
5. Using a rolling pin, roll each piece of dough into circles large enough to fit the prepared pizza pans. Place dough on pizza pans. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Prick entire surface of the dough with a fork to prevent large bubbles during baking.
TOPPING
SMALL
TOMATO PASTE 2 tablespoons
GARLIC CLOVES, CRUSHED 1
GRATED MOZZARELLA CHEESE ¼ cup (1 ounce)
FRESHLY GRATED PARMESAN CHEESE 1 tablespoon
MEDIUM
TOMATO PASTE 3 tablespoons
GARLIC CLOVES, CRUSHED 2 medium
GRATED MOZZARELLA CHEESE 6 tablespoons (1½ ounces)
FRESHLY GRATED PARMESAN CHEESE 1½ tablespoons
LARGE
TOMATO PASTE ¼ cup
GARLIC CLOVES, CRUSHED 2 large
GRATED MOZZARELLA CHEESE ½ cup (2 ounces)
FRESHLY GRATED PARMESAN CHEESE 2 tablespoons
6. In a small bowl, combine tomato paste and garlic. Brush this mixture over each pizza shell. Sprinkle evenly with the cheeses. Let dough rise on the countertop for 15 minutes.
7. Place pizza shell on the middle rack of the oven. Bake 7 to 8 minutes. Remove from oven and place on wire rack to cool. Repeat for each pizza.
8. Pizza shells can be used immediately or sealed well in plastic wrap or large plastic bags and frozen up to 1 month for later use. There’s no need to thaw the crust first. Just add toppings and bake as directed in the recipe.
Small recipe yields two 12-inch pizza shells
Medium recipe yields one 14-inch pizza shell
Large recipe yields four 12-inch pizza shells
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 230/Fat 4.7 grams/Carbohydrates 39.8 grams/Protein 6.5 grams/Fiber 1.8 grams/Sodium 451 milligrams/Cholesterol 3.5 milligrams
Flat Bread
Here’s a chewy flat bread that is good plain or even better layered with thinly sliced meat, onion, tomato, a mild yogurt sauce, and then rolled up into a sandwich.
SMALL
OLD-FASHIONED OATS ½ cup
WATER 7⁄8 cup
OLIVE OIL 3 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
OLD-FASHIONED OATS 3⁄4 cup
WATER 1¼ cups
OLIVE OIL 4½ tablespoons
SUGAR 4½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
OLD-FASHIONED OATS 1 cup
WATER 15⁄8 cups
OLIVE OIL 6 tablespoons
SUGAR 6 tablespoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Lightly grease 2 large baking sheets.
FOR THE SMALL RECIPE
Gently roll and stretch dough into a 6-inch log. With a sharp knife, divide dough into 6 pieces.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 9-inch log. With a sharp knife, divide dough into 9 pieces.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces.
4. Roll each piece into a smooth ball. With a rolling pin, roll each ball into 7- to 8-inch circle. Set aside on lightly floured countertop; cover with a towel. Let breads rise about 30 minutes until slightly puffy.
5. Preheat oven to 350°F. Place 2 breads at a time on prepared baking sheet. Bake for 6 to 8 minutes until slightly golden. Do not overbake. They need to be soft and pliable to roll up well. Repeat with rest of breads.
6. Remove from oven and stack baked breads on clean kitchen towel. Cover with a second kitchen towel. Cool to room temperature before removing towels. Repeat baking and cooling process with remaining breads.
7. Store breads in sealed plastic bags to keep soft. They keep from 3 to 4 days.
Small recipe yields 6 flat breads
Medium recipe yields 9 flat breads
Large recipe yields 12 flat breads
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER FLATBREAD
Calories 263/Fat 7.6 grams/Carbohydrates 42.6 grams/Protein 5.6 grams/Fiber 2 grams/Sodium 357 milligrams/Cholesterol 0 milligrams
Focaccia
Here’s a very basic focaccia recipe with a multitude of suggestions on ways to jazz it up. We’re sure once you experiment with a few of the creative suggestions, you’ll come up with many of your own.
DOUGH
MEDIUM
WATER 1 cup
OLIVE OIL ¼ cup
SUGAR 1 teaspoon
SALT 1 teaspoon
ALL-PURPOSE cups FLOUR 3 to 3¼
RED STAR BRAND ACTIVE 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Cover and let rest 15 minutes.
TOPPING
OLIVE OIL 2 to 3 tablespoons
CLOVES GARLIC, MINCED 1 to 2
KOSHER SALT TO TASTE
3. Combine the olive oil and garlic for the topping; set aside.
4. Brush a 10×15×1-inch jelly-roll pan with a little olive oil. Gently stretch and press dough to fit evenly into pan. If you do not have a jelly-roll pan, you can shape the dough into a 10×15-inch rectangle and place it on an oiled baking sheet.
5. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
6. Preheat oven to 375°F. With fingers, poke holes all over dough. Drizzle the garlic oil on top. Sprinkle with kosher salt to taste. Bake for 25 to 30 minutes until brown.
7. Remove from oven, cool on wire rack briefly, cut into squares, and serve warm.
CREATIVE SUGGESTIONS:
1. Replace the kosher salt in the topping with ½ cup freshly grated imported Parmesan cheese.
2. Add to the topping fresh herbs of choice, such as rosemary, oregano, basil, thyme, or parsley.
3. Omit the topping. In a large covered skillet on low heat, sauté 2 large sliced onions in 2 tablespoons olive oil until very soft, about 20 minutes. Add some minced garlic and freshly ground black pepper during the last 5 minutes of cooking time. Top the focaccia dough with the onion mixture and fresh rosemary (optional); bake as directed.
4. To the topping add a layer of thinly sliced onion rings and a layer of thinly sliced fresh tomatoes, freshly ground black pepper to taste, chopped fresh basil, and freshly grated imported Parmesan cheese. Bake as directed.
5. Omit the topping. Brush the dough with 3 tablespoons of a good Italian salad dressing, sprinkle with some Italian herb seasoning and chopped sun-dried tomatoes to taste. Bake as directed.
6. Omit the topping. Bake the focaccia dough plain. Meanwhile, combine 1 cup very soft butter or margarine with ¼ cup olive oil; ¼ cup dried bread crumbs; 2 tablespoons chopped fresh parsley; 1 large clove garlic, minced; 1 teaspoon kosher salt; and freshly ground black pepper to taste. Remove baked focaccia from the oven and allow to cool on a rack for at least 30 minutes. Spread with butter mixture. Place under the broiler just briefly to brown. Watch closely to prevent burning.
7. Add a pinch of crushed red pepper flakes to the olive oil—garlic topping mixture.
8. Omit the kosher salt in the topping. Add 1⁄3 cup coarsely chopped black olives, 1⁄3 cup chopped roasted red peppers, and 3 ounces of crumbled feta, goat, or smoked mozzarella cheese. Bake as directed.
9. To the topping add ¼ cup finely julienned sun-dried tomatoes, 2 tablespoons thinly sliced green onions, 3 tablespoons chopped fresh basil, 3 tablespoons freshly grated Parmesan cheese, and freshly ground black pepper to taste. Bake as directed.
10. To the dough add ¼ cup chopped fresh onion and 2 teaspoons of Italian herb seasoning.
Serves 12
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 176/Fat 7.1 grams/Carbohydrates 24.3 grams/Protein 3.4 grams/Fiber 1 gram/Sodium 179 milligrams/Cholesterol 0 milligrams
Jerry’s Poway Pizza
The idea for combining barbecue chicken and asparagus on a pizza came from Jerry Lovelady, a longtime friend of Linda’s and an inventive cook. This is sure to become a Friday night favorite! (If asparagus is out of season, canned or frozen will suffice.)
DOUGH
MEDIUM
WATER 1 cup
OLIVE OIL 2 tablespoons
SALT 1 teaspoon
SUGAR 1½ teaspoons
ALL-PURPOSE FLOUR 1½ cups
WHOLE WHEAT FLOUR 1½ cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes.
TOPPING
HALF BREASTS OF CHICKEN, SKINNED AND BONED 3 half breasts
OIL 1 tablespoon
YOUR FAVORITE BARBECUE SAUCE 1¼ to 1½ cups
THINLY SLICED MUENSTER CHEESE 4 ounces
MEDIUM ONION, THINLY SLICED ½
COOKED FRESH ASPARAGUS, CUT INTO BITE-SIZE PIECES ½ pound
SHREDDED MOZZARELLA CHEESE, TO TASTE 1 to 1½ cups (4 to 6 ounces)
3. Cut chicken into bite-sized pieces. In a skillet, cook the chicken in the oil over medium heat until no longer pink, about 3 minutes. Add the barbecue sauce and simmer over low heat until the chicken is cooked through, about 15 minutes. Set aside.
4. Lightly oil one 14- to 16-inch pizza pan to within 1 inch of the edge.
5. Using a rolling pin, roll the dough into a circle slightly smaller than the pizza pan you plan to use. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place the dough on the pizza pan and gently stretch it to fit. Shape dough around the edge to form a small rim.
6. If you prefer a thicker pizza crust, cover the dough and let it rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
7. If you prefer a thin crust, skip Step 6 and use the 16-inch pan.
8. Cover the pizza dough with thin slices of Muenster cheese. Spread the chicken and barbecue sauce on top of the cheese. Scatter the onion and asparagus evenly over the chicken, then sprinkle the mozzarella cheese over all.
9. Preheat the oven to 450°F.
10. Bake the pizza in the middle of the oven for 15 minutes until the crust is golden-brown. Serve hot.
Recipe yields one 14- to 16-inch pizza
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 411/Fat 16.7 grams/Carbohydrates 41.8 grams/Protein 24.2 grams/Fiber 4.7 grams/Sodium 775 milligrams/Cholesterol 52.7 milligrams
Light Whole Wheat Pizza Dough
This crisp, flavorful, and almost fat-free pizza crust will help ease the guilt pangs one normally feels when eating pizza, especially if you top it with good things like grilled vegetables and fresh herbs.
SMALL
WATER 3⁄4 cup
UNSWEETENED APPLESAUCE 1 tablespoon
SUGAR 1½ teaspoons
SALT 3⁄4 teaspoon
WHOLE WHEAT FLOUR 11⁄3 cups
UNBLEACHED OR ALL-PURPOSE FLOUR 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 1 cup
UNSWEETENED APPLESAUCE 1½ tablespoons
SUGAR 2 teaspoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
UNBLEACHED OR ALL-PURPOSE FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 13⁄8 cup
UNSWEETENED APPLESAUCE 2 tablespoons
SUGAR 1 tablespoon
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 22⁄3 cups
UNBLEACHED OR ALL-PURPOSE FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. For the Large recipe, cut dough in half. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes. (With the Large recipe, it is not necessary to use both crusts at one time. At this point the extra dough can be placed in an oiled plastic bag and kept in the freezer or it can be refrigerated up to 3 days for later use.)
FOR THE SMALL RECIPE
Lightly oil one 12- to 14-inch pizza pan to within 1 inch of the edge.
FOR THE MEDIUM RECIPE
Lightly oil one 14- to 16-inch pizza pan to within 1 inch of the edge.
FOR THE LARGE RECIPE
Lightly oil one or two 12- to 14-inch pizza pans to within 1 inch of the edge.
3. Using a rolling pin, roll the dough into a circle slightly smaller than the pizza pan you plan to use. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place the dough on the pizza pan and gently stretch it to fit. Shape dough around the edge to form a small rim.
4. Cover dough and let rise on the countertop for 20 to 30 minutes. Meanwhile, preheat oven to 450°F.
5. Spread your toppings of choice on pizza and bake on the middle shelf of the oven for 15 to 20 minutes.
6. Remove from oven and serve warm.
Small recipe yields 1 pizza crust
Medium recipe yields 1 pizza crust
Large recipe yields 2 pizza crusts
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 167/Fat .4 grams/Carbohydrates 34.4 grams/Protein 4.7 grams/Fiber 1.4 grams/Sodium 268 milligrams/Cholesterol 0 milligrams
Morris’s Onion Pletzel
What’s a pletzel? you ask. The best way to find out is to make this tasty bread. Serve it up as an appetizer or with a salad for lunch and enjoy.
DOUGH
SMALL
WATER 3⁄4 cup
OIL 1 tablespoon
SUGAR 1 teaspoon
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 1 cup
OIL 1½ tablespoons
SUGAR 1½ teaspoons
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 13⁄8 cups
OIL 2 tablespoons
SUGAR 2 teaspoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured counter top or cutting board.
3. Grease a large baking sheet. You’ll need two for the Large.
FOR THE SMALL RECIPE
With a rolling pin, roll dough into a ¼-inch-thick rectangle about 7×11 inches. Place on prepared baking sheet.
FOR THE MEDIUM RECIPE
With a rolling pin, roll dough into a ¼-inch-thick rectangle about 9×15 inches. Place on prepared baking sheet.
FOR THE LARGE RECIPE
Cut dough in half. With a rolling pin, roll dough into two ¼-inch-thick rectangles about 7×11 inches. Place on prepared baking sheets.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
TOPPING
SMALL LOAF
OLIVE OIL 1 tablespoon
CHOPPED ONION 1 cup
EGG, BEATEN 1
COARSE KOSHER SALT
MEDIUM LOAF
OLIVE OIL 1½ tablespoons
CHOPPED ONION 1½ cups
EGG, BEATEN 1
COARSE KOSHER SALT
LARGE LOAF
OLIVE OIL 2 tablespoons
CHOPPED ONION 2 cups
EGG, BEATEN 1
COARSE KOSHER SALT
5. Meanwhile, in a skillet over low heat sauté the onion in oil until almost brown, about 20 minutes. Set aside.
6. Brush the dough with beaten egg. Sprinkle cooked onion and kosher salt over dough.
7. Preheat oven to 375°F. Bake for 20 to 25 minutes until the crust is light brown.
8. Remove from oven and serve warm or cool on wire racks.
CREATIVE SUGGESTION: Morris says you can turn these savory pletzels into sweet ones by replacing the onion topping with cinnamon sugar.
Small recipe yields 1 flat bread
Medium recipe yields 1 flat bread
Large recipe yields 2 flat breads
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING
Calories 198/Fat 3.6 grams/Carbohydrates 34.7 grams/Protein 5.6 grams/Fiber 1.5 grams/Sodium 142 milligrams/Cholesterol 26.6 milligrams
Pacific Northwest Pizza
Here’s a pizza that will knock your socks off! A slice or two with a fresh fruit salad makes a perfect summer meal or it can be gussied up with greens and a tomato rose in the center for a luncheon party. To cut the calories and fat grams in half omit the cream cheese layer.
DOUGH
SMALL
WATER 3⁄4 cup
OLIVE OIL 1½ tablespoons
SALT ½ teaspoon
SUGAR 2 teaspoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
TOPPING
BUTTER 1 tablespoon
VIDALIA ONIONS OR ANY TYPE OF SWEET ONION, THINLY SLICED 2
OLIVE OIL 2 to 3 teaspoons
COOKED, CANNED, OR SMOKED SALMON, FLAKED 12 to 16 ounces
FRESH LEMON JUICE, TO TASTE 1 to 2 teaspoons
PACKAGE CREAM CHEESE, SOFTENED 1 (8-ounce)
MAYONNAISE ¼ cup
MILK 1 tablespoon
DRIED DILL WEED 1⁄8 teaspoon
RIPE TOMATOES, CHOPPED, 1½ medium
GREEN PEPPER, CHOPPED 1 medium
CHOPPED BLACK OLIVES ½ cup
HARD-BOILED EGG, CHOPPED 1
FRESHLY GROUND BLACK PEPPER, TO TASTE
2. Meanwhile, in a small skillet over medium heat, melt the butter. Add the sweet onions and sauté until soft and golden, about 30 minutes. Remove from heat and cool.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
4. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes.
5. Preheat the oven to 500°F.
6. Using a rolling pin, roll out the pizza dough on a floured surface to approximately 14 inches in diameter. Use the oiled plastic wrap that covered the dough to lightly grease a 14-inch pizza pan. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place the dough on the prepared pan and stretch to fit.
7. Brush the dough with olive oil, then prick the entire surface of the dough with a fork.
8. Bake the pizza dough in the middle of the oven for 7 to 8 minutes until golden-brown. Place on a rack to cool to room temperature. (For a softer crust, cover the cooling pizza with a clean dish towel.)
9. In a small bowl, combine the salmon and lemon juice; set aside.
10. With an electric mixer, cream together the cream cheese, mayonnaise, milk, and dill.
11. Spread cream cheese mixture over the pizza crust, leaving a 1-inch outer rim.
12. Spread cooled onions evenly over the cream cheese mixture and sprinkle flaked salmon on top.
13. Starting at the outer edge of the salmon, create concentric rings of chopped tomato, green pepper, and olives on top of the salmon layer. Sprinkle the chopped hard-boiled egg in the center.
14. Sprinkle freshly ground black pepper on top.
15. Serve immediately or cover with plastic wrap, refrigerate and serve cold later the same day.
Recipe yields one 14-inch pizza
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 434/Fat 26.3 grams/Carbohydrates 30.5/Protein 18.9 grams/Fiber 2.48 grams/Sodium 420 milligrams/Cholesterol 86.3 milligrams
Pesto Pizza
If you have the pizza shell in the freezer, then nothing could be quicker than throwing this together as an appetizer when unexpected guests arrive at your door.
1. Preheat oven to 350°F.
BASIL OR TOMATO PESTO SAUCE 3⁄4 cup
SLICED PEPPERONI (OPTIONAL) ¼ pound
PLUM TOMATOES, SLICED 2 to 3
FRESHLY GROUND BLACK PEPPER to taste
RED ONION, THINLY SLICED ¼ medium
SLICED BLACK OLIVES, DRAINED 1 small can (4 ounces)
PINE NUTS (OPTIONAL) ¼ cup
FRESHLY GRATED IMPORTED PARMESAN CHEESE ½ cup (2 ounces)
PREBAKED PIZZA SHELL (SEE RECIPE, here) One medium
2. Layer ingredients on prebaked pizza shell in order given. Place on lightly oiled baking sheet.
3. Bake for 15 minutes. Remove from the oven, cut into squares or thin wedges, and serve.
CREATIVE SUGGESTION: This pizza can also be served cold. In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon balsamic vinegar together with a pinch of oregano. Toss the tomatoes and onions in this mixture before adding them to the pizza.
Recipe yields 16 thin appetizer slices
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄16 PIE)
Calories 232/Fat 13.3 grams/Carbohydrates 21.7 grams/Protein 6.9 grams/Fiber 1.4 grams/Sodium 500 milligrams/Cholesterol 7 milligrams
Pizza Olé
Italy meets Mexico in this flavorful south-of-the-border pizza.
REFRIED BEANS 1 can (16 ounces)
PREBAKED PIZZA SHELL (SEE RECIPE, here) One medium
GROUND BEEF 1 pound
YELLOW ONION, CHOPPED ½
CHILI POWDER 2 teaspoons
SALSA 1 cup
SLICED BLACK OLIVES 1 small can (2.5 ounces)
SHREDDED MONTEREY JACK CHEESE ½ cup (2 ounces)
SHREDDED CHEDDAR CHEESE ½ cup (2 ounces)
GARNISH: GUACAMOLE, CHOPPED TOMATOES, SOUR CREAM, SHREDDED LETTUCE, CHOPPED JALAPEÑO PEPPERS, HOT SAUCE (OPTIONAL)
1. Preheat oven to 400°F.
2. Spread refried beans over pizza shell to within 1 inch of the edge.
3. In a skillet over medium heat, cook the meat and onion until the meat is brown, about 10 minutes. Remove from heat, drain, and stir in chili powder.
4. Spread meat mixture over refried beans. Layer the rest of the ingredients on top in the order given. Place on lightly oiled baking sheet.
5. Bake for 15 minutes. Remove from the oven and serve with garnish, if desired.
CREATIVE SUGGESTION: You can turn up the heat on this southwestern pizza by using spicy refried beans, a dash of cayenne pepper in the hamburger, hot salsa, and by substituting pepper cheese for the Monterey Jack cheese.
Recipe yields 8 slices
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 535/Fat 22.8 grams/Carbohydrates 54.3 grams/Protein 28.2 grams/Fiber 8.2 grams/Sodium 975 milligrams/Cholesterol 66.5 milligrams
Roasted Peppers and Garlic Pizza
Stuck in a pizza rut? Here’s a trendy version that’s a pleasing switch from pepperoni pizza.
CHOPPED FRESH BASIL 3 tablespoons
LARGE CLOVES GARLIC, MINCED 4 to 6
VIDALIA ONION OR OTHER SWEET ONION, THINLY SLICED 1
CRUMBLED GOAT CHEESE 1½ cups (6 ounces)
CHOPPED SUNDRIED TOMATOES DRAINED 1⁄3 cup
FRESH ROASTED PEPPERS, SLICED IN THIN STRIPS (IF USING BOTTLED PEPPERS, DRAIN WELL) 1 cup
PREBAKED PIZZA SHELL (SEE RECIPE, here) One medium
1. Preheat oven to 350°F.
2. Layer ingredients on prebaked pizza shell in order given. Place on lightly oiled baking sheet.
3. Bake for 20 minutes. Serve warm.
Recipe yields 8 slices
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 319/Fat 10.5 grams/Carbohydrates 43.7 grams/Protein 11.8 grams/Fiber 2.7 grams/Sodium 648 milligrams/Cholesterol 24.3 milligrams
Salt-Free Pizza Dough
This pizza dough sans salt bakes up beautifully. The Italian seasoning adds enough flavor that you’ll never miss the salt.
SMALL
WATER 5⁄8 cup
OLIVE OIL 1½ tablespoons
SUGAR 3⁄4 teaspoon
ITALIAN SEASONING 3⁄4 teaspoon
UNBLEACHED OR ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER 1 cup
OLIVE OIL 2 tablespoons
SUGAR 1 teaspoon
ITALIAN SEASONING 1 teaspoon
UNBLEACHED OR ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER 13⁄8 cups
OLIVE OIL 3 tablespoons
SUGAR 1½ teaspoons
ITALIAN SEASONING 1½ teaspoons
UNBLEACHED OR ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. For large recipe, cut dough in half. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes. (With the Large recipe, it is not necessary to use both crusts at one time. At this point the extra dough can be placed in an oiled plastic bag and kept in the freezer or it can be refrigerated up to 3 days for later use.)
FOR THE SMALL RECIPE
Lightly oil one 12- to 14-inch pizza pan to within 1 inch of the edge.
FOR THE MEDIUM RECIPE
Lightly oil one 14- to 16-inch pizza pan to within 1 inch of the edge.
FOR THE LARGE RECIPE
Lightly oil one or two 12- to 14-inch pizza pans to within 1 inch of the edge.
3. Using a rolling pin, roll the dough into a circle slightly smaller than the pizza pan you plan to use. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place the dough on the pizza pan and gently stretch it to fit. Shape dough around the edge to form a small rim.
4. Cover dough and let rise on the countertop for 20 to 30 minutes. Meanwhile, preheat oven to 450°F.
5. Spread your toppings of choice on pizza and bake on the middle shelf of the oven for 15 to 20 minutes.
6. Remove from oven and serve warm.
Small recipe yields 1 pizza crust
Medium recipe yields 1 pizza crust
Large recipe yields 2 pizza crusts
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 191/Fat 3.8 grams/Carbohydrates 33.5 grams/Protein 4.7 grams/Fiber 1.4 grams/Sodium 1.2 milligrams/Cholesterol 0 milligrams
Thin-Crust Pizza Dough
This recipe was inspired by a recipe in the King Arthur Flour Baker’s Catalog. The original called for using their Italian-style flour and baking it on the bottom of two 14-inch pizza pans. If you haven’t discovered their catalog yet, do yourself a favor and drop them a card requesting one. For the address, see Sources.
SMALL
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
SUGAR 1 teaspoon
WARM WATER ½ cup
OLIVE OIL 1 tablespoon
UNBLEACHED FLOUR 1½ cups
SALT 3⁄4 teaspoon
NONFAT DRY MILK 1½ teaspoons
MEDIUM
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
SUGAR 2 teaspoons
WARM WATER 1 cup
OLIVE OIL 2 tablespoons
UNBLEACHED FLOUR 3 cups
SALT 1½ teaspoons
NONFAT DRY MILK 1 tablespoon
LARGE
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
SUGAR 1 tablespoon
WARM WATER 13⁄8 cups
OLIVE OIL 3 tablespoons
UNBLEACHED FLOUR 4½ cups
SALT 2¼ teaspoons
NONFAT DRY MILK 1½ tablespoons
1. Place first three ingredients in bread pan and allow to sit for 10 minutes, until bubbly.
2. Add rest of ingredients, select Dough setting, and press Start. Allow dough to knead for 5 minutes only. Remove dough from machine. For the Medium recipe, cut dough in half. For the Large recipe, cut dough into three pieces.
3. Wrap dough in plastic wrap that has been lightly coated with olive oil. Set aside to rest for 15 minutes. (It is not necessary to use all the crusts at one time. At this point the extra[s] can be placed in an oiled plastic bag and kept in the freezer or they can be refrigerated up to 3 days for later use.)
4. Using a rolling pin, roll each piece of dough into a 14-inch circle. Lightly grease one, two, or three 14-inch pizza pans with the oil-coated plastic wrap. (We prefer the pizza pans that have small holes all over. They produce a very crisp crust.) Place dough on pizza pan(s) and gently stretch to fit.
5. Cover dough and let rise on the countertop for half an hour. Meanwhile, preheat oven to 450°F for ½ hour.
6. Uncover dough and place on the middle rack of the oven. Bake 5 minutes.
7. Remove crust from oven and cover with toppings of choice. (Note: You’ll probably want to use half the amount of ingredients you usually use to avoid overwhelming the thin crust.)
8. Place pan(s) back in oven for 5 more minutes. Rotate pan(s) from top to bottom, back to front, and bake for 5 minutes more until crust(s) are golden-brown and toppings are bubbly.
9. Remove from oven and serve warm.
CREATIVE SUGGESTION: For a different taste and texture, substitute semolina flour for 1⁄3 of the unbleached flour.
Small recipe yields 1 pizza crust
Medium recipe yields 2 pizza crusts
Large recipe yields 3 pizza crusts
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 104/Fat 1.9 grams/Carbohydrates 18.6 grams/Protein 2.6 grams/Fiber .7 grams/Sodium 202 milligrams/Cholesterol .1 milligrams
Veggie Pizza
There are as many ways to vary this pizza as there are veggies in the vegetable bin. We enjoyed it best using a garlic-flavored hummus.
HUMMUS 1 cup
PREBAKED PIZZA SHELL (SEE RECIPE, here) One medium
CHOPPED PLUM TOMATOES 2 cups (about 5 medium tomatoes)
CHOPPED ONION ½ cup
SLICED ZUCCHINI 1 cup
CHOPPED GARLIC 1 tablespoon
GREEN BELL PEPPER, CUT IN STRIPS ½ medium
SALT AND PEPPER TO TASTE
OLIVE OIL 1 tablespoon
FRESHLY GRATED PARMESAN CHEESE ¼ cup (1 ounce)
SHREDDED MOZZARELLA CHEESE 1 cup (4 ounces)
1. Spread hummus evenly over pizza shell to within 1 inch of the edge.
2. In a large bowl, combine the tomatoes, onion, zucchini, garlic, green pepper, and salt and pepper to taste. Drizzle with olive oil and toss lightly. Spoon mixture onto pizza shell. Top with grated cheeses.
3. Bake in 400°F oven for 10 to 12 minutes to heat through.
Serves 4
NUTRITIONAL INFORMATION PER SLICE (1⁄8 PIE)
Calories 380/Fat 14.2 grams/Carbohydrates 50.1 grams/Protein 16 grams/Fiber 3.3 grams/Sodium 774 milligrams/Cholesterol 18 milligrams
