Pizza Romano

Pizza Romano
Makes 2 (12-inch) pizzas

1 1/2-POUND RECIPE

Dough:
water 1 cup
peanut oil 2 tablespoons
salt 1 1/2 teaspoons
bread flour 3 cups
sugar 1 tablespoon
FLEISCHMANN�S Bread Machine Yeast 2 teaspoons

Topping:
1 (15 ounce) can crushed tomatoes
1/2 cup freshly grated Romano cheese
1 tablespoon peanut oil
1 teaspoon dried marjoram leaves
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms

Topping:
In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground black pepper. Stir well.

Directions:
Add water, oil, salt, flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes.

Parbake at 450 degrees for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 degrees for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve.

Pizza Pan 1

Pizza - Pan-1

* 2 1/4 c Bread flour
* 1 ts Salt
* 1 1/2 ts Vegetable oil
* 3/4 c Water
* 1 ts Dry yeast

TOPPINGS:

* 2/3 c Pizza sauce (10 oz)
* 2 c Mozzarella cheese (8 oz)
* Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later)
2. Divide the dough into 4 equal portions. Roll each portion into a ball.
3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.
4. Roll out each ball into a flat circle.
5. Place on a greased baking pan. Prick the surface with a fork.
6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice.
7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown. From: Don Fifield POUR DEBRA ANTES

Pizza Romano

Pizza Romano
Makes 2 (12-inch) pizzas

1 1/2-POUND RECIPE

Dough:
water 1 cup
peanut oil 2 tablespoons
salt 1 1/2 teaspoons
bread flour 3 cups
sugar 1 tablespoon
FLEISCHMANN’S Bread Machine Yeast 2 teaspoons

Topping:
1 (15 ounce) can crushed tomatoes
1/2 cup freshly grated Romano cheese
1 tablespoon peanut oil
1 teaspoon dried marjoram leaves
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms

Topping:
In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground black pepper. Stir well.

Directions:
Add water, oil, salt, flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes.

Parbake at 450 degrees for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 degrees for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve.

Copyright © 1996 - 2000 Fleischmann's Yeast, a division of Burns Philp Food, Inc. All rights reserved.

Homemade Pizza 3-4 servings

Dough:
3 cups Bread flour
1 1/2 tsp. of salt
1 cup very warm water
1 to 2 Tbs. honey
1 packet of yeast

Sauce:
1 28oz can crushed tomatoes
basil and oregano, fresh
2-3 cloves garlic, minced
salt
Any toppings you prefer (pepperoni, olives, mushrooms, pineapple, ham, etc.)

In a large bowl mix flour and salt. Dissolve the honey in the water and then add the yeast, allow this to sit until it has developed a good froth.

Make a well in the center of the flour mixture and then pour in the yeast mixture. Start kneading the bread by bringing the flour into the center. After all the flour has been moistened put it on a bread board and knead it for 12 minutes. Make sure it is smooth and has an elastic feel. If there is too much flour add a little bit of water and vice versa.

Let the dough rise at least once for an hour or longer. Coat the pan with olive oil and apply a generous sprinkle of coarse ground corn meal. After the dough has risen, roll it out and place it on the pan.

Sauce:
In a medium sauce pan saute garlic just until lightly colored using olive oil. Mix in the rest of the ingredients and simmer on low for about 45 minutes.

Assemble the pizza by spreading sauce on the dough. Add cheese to cover the sauce and then place your toppings of choice.

Bake in oven at 400 degrees for 20-25 minutes.

Bistro Apple Pizza - Serves 4

2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano

Method:

For each pizza: Heat oven to 450° F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.
Brush olive oil blend onto pizza crust.
Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese. Distribute evenly over apples.
Sprinkle on oregano. Bake for 12-15 minutes or until cheese boils and crust is brown.

Carol Fenster’s Pizza Crust & Pizza Sauce - Wheat-free

This crispy crust tastes so delicious that my guests did not know it was wheat-free — and they couldn’t believe it when I told them at the end of the meal! Use any topping you like.

Makes 6 servings (1 slice per serving)

Pizza Crust
1 tablespoon dry yeast
2/3 cup brown rice flour or sorghum flour*
1/2 cup tapioca flour*
2 teaspoons xanthan gum*
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian herb seasoning
2/3 cup warm milk (110°) or non-dairy liquid
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour for sprinkling

Pizza Sauce
1 can (8 oz.) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon crushed dried rosemary
1/2 teaspoon fennel seeds
1/4 teaspoon garlic powder
2 teaspoons sugar
1/2 teaspoon salt
Toppings of your choice

*Available at health food stores by Authentic Foods, Bob's Red Mill, and Ener-G Foods.

Sauce:
Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.

Crust:
Preheat oven to 425°. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned.

Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fiber 3g (crust and sauce only)

Tomato Basil Pizza

Yield: 2 to 4 servings, two 8-inch pizza or one 12-inch pizza

1 can (10 ounces) refrigerated pizza dough
or
Basic Pizza Dough:

1 envelope (1/4 ounce or 2 1/4 tsp) active dry yeast
3/4 cup warm water (105 F to 115 F)
2 cups all-purpose flour
1 teaspoon salt

Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in warm place until doubled in size, about 1 hour.

Topping:
yellow cornmeal
1 cup shredded Mozzarella Cheese
4 ripe seeded Italian plum tomatoes, sliced
1/2 cup fresh basil leaves
1/2 teaspoon Tabasco brand Pepper Sauce
Olive oil

Preheat oven to 425 F.

Prepare 12-inch round pizza crust according to package directions.

Sprinkle two large baking sheets or jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into a 8-inch round if making pizza. Place on baking sheet.

Dust crust with cornmeal ( about 2 tablespoons). Distribute Mozzarella Cheese evenly over crust. Layer with tomato slices and basil leaves. Drizzle with Tabasco Pepper Sauce and olive oil.

Bake 15 minutes, or until crust is golden brown.

Malaysia Flag Pizza

Sweet, Rich Crust Topped with Cream Cheese, Granola, Succulent Berries and Mini-marshmallows

Yield: makes One Patriotic Pizza

1-1/2 to 2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 teaspoon vanilla extract

Granola
Blueberries
sliced strawberries
Miniature marshmallows

Cream Cheese Topping:
1 (3-ounce) package cream cheese
1/4 cup sour cream
1/4 cup sugar
1/2 teaspoon vanilla extract

In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in vanilla and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 10-inch rectangle; place on greased baking sheet. Prick surface of dough randomly with fork; let rest 10 minutes.

Bake at 425 F for 12 to 15 minutes or until golden. Remove from sheet; cool on wire rack.

When completely cooled, spread Cream Cheese Topping onto crust to within 1/2-inch of edge; sprinkle with granola. Arrange fruits and marshmallows over top to resemble the U.S. flag. Serve promptly after topping. Refrigerate leftovers.

Cream Cheese Topping: In a small bowl, combine 1 (3-ounce) package softened cream cheese, 1/4 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Stir until smooth.

Nutrition Information Per Serving: Serving Size: 1/12:
Calories: 100, Total Fat: 11g, Saturated Fat: 6g, Cholesterol 30mg, Sodium: 190mg, Carbohydrates: 34g, Sugars: 17g, Dietary Fiber: 2g, Protein: 4g

Taco Pizza

Yield: 1 (12-inch) pizza

Dough
2-1 / 4 to 2-1 / 2 cups all-purpose flour
1 / 2 cup cornmeal
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120 to 130 F)
3 tablespoons vegetable oil

Taco Topping:
1 pound ground beef
2 teaspoons chili powder
1 / 4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 (2-1/4-ounce) can sliced ripe olives, drained
1 cup shredded Cheddar cheese
Thinly sliced lettuce, chopped tomatoes, additional shredded Cheddar cheese, taco sauce, sour cream, and/or guacamole (optional)

In a large bowl, combine 3/4 cup flour, cornmeal, undissolved yeast, and salt. Gradually add water and vegetable oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Randomly prick surface of dough with fork; let rest 10 minutes. Par bake at 425 F for 7 minutes. Remove from oven.

Taco Topping:
In large skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking into 3/4 –inch crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and olives.

Spoon Taco Topping onto dough to within 1 / 2-inch of edge; top with cheese.
Bake at 425 F for 20 minutes or until crust is golden. Serve warm with additional topping, if desired.

Nutrition Information Per Serving: Serving size : 1 / 12 of recipe (5 ounces):
Calories : 260, Total fat : 11 g, Saturated fat : 4 g, Cholesterol : 25 mg, Sodium : 530 mg, Carbohydrates : 25 g, Dietary fiber : 2 g, Sugars : 1 g, Protein : 14 g

Taco Pizza

Yield: 1 (12-inch) pizza

Dough
2-1 / 4 to 2-1 / 2 cups all-purpose flour
1 / 2 cup cornmeal
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120 to 130 F)
3 tablespoons vegetable oil

Taco Topping:
1 pound ground beef
2 teaspoons chili powder
1 / 4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 (2-1/4-ounce) can sliced ripe olives, drained
1 cup shredded Cheddar cheese
Thinly sliced lettuce, chopped tomatoes, additional shredded Cheddar cheese, taco sauce, sour cream, and/or guacamole (optional)

In a large bowl, combine 3/4 cup flour, cornmeal, undissolved yeast, and salt. Gradually add water and vegetable oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Randomly prick surface of dough with fork; let rest 10 minutes. Par bake at 425 F for 7 minutes. Remove from oven.

Taco Topping:
In large skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking into 3/4 –inch crumbles. Pour off drippings. Season beef with chili powder and salt. Stir in salsa and olives.

Spoon Taco Topping onto dough to within 1 / 2-inch of edge; top with cheese.
Bake at 425 F for 20 minutes or until crust is golden. Serve warm with additional topping, if desired.

Nutrition Information Per Serving: Serving size : 1 / 12 of recipe (5 ounces):
Calories : 260, Total fat : 11 g, Saturated fat : 4 g, Cholesterol : 25 mg, Sodium : 530 mg, Carbohydrates : 25 g, Dietary fiber : 2 g, Sugars : 1 g, Protein : 14 g

Gluten-Free Pizza

Yield: 1 (12-inch) pizza

Dough
2/3 cup water
1 tablespoon olive oil
1 teaspoon cider vinegar
1/2 teaspoon honey
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon crushed dried rosemary
3/4 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons Fleischmann's Bread Machine Yeast

2 tablespoons olive oil (for brushing pan)

Topping
1 medium pear, thinly sliced, about 1/4- inch thickness
1 small red onion, thinly cut into rings
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped walnuts
1 tablespoon blue cheese, crumbled (optional)
Fresh basil leaves

Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

Or, combine ingredients, as usual, beat 2 minutes at medium speed of electric mixer and knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Meanwhile prepare topping:
In a medium skillet over medium-high heat, heat olive oil. Add pear and onions. Cook 5 minutes, stirring occasionally. Add balsamic vinegar. Remove from heat; drain well. Set aside.

When cycle is complete, remove dough to a surface heavily sprinkled with rice flour. Pat dough onto a 12-inch pizza pan brushed with olive oil, making edges thicker to hold the toppings.

Pre-bake at 425 F for 15 minutes. Remove from oven. Top with pear and onions; sprinkle with walnuts and cheese, if desired. Bake an additional 5 to 10 minutes or until evenly browned. Remove from pan; top with basil leaves. Serve warm.

Nutrition Information Per Serving 1 slice 1/12 of recipe (1.9 ounces)
Calories 120, Total fat 7 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrates 15 g, Dietary fiber 1 g, Sugars 2 g; Protein 1 g

Poolside Pizza

Yield: 2 (12-inch) pizzas

Dough
3 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil
cornmeal

2/3 cup pesto sauce
2 cups shredded Cheddar cheese
1 (4-ounce) jar diced pimientos

Balsamic Mushroom Topping
1/4 cup olive oil
1 pound (about 5 cups) sliced fresh mushrooms
1/2 cup thinly sliced red onion
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves

In a large bowl, combine 1 cup flour, cheese, undissolved yeast, and salt. Heat water and olive oil until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile prepare the Balsamic Mushroom Topping:
In a large skillet over medium-high heat, heat olive oil. Add mushrooms and onion. Cook 5 minutes, stirring occasionally. Add balsamic vinegar and thyme. Cook 2 minutes, stirring occasionally. Remove from heat; drain well. Set aside.

Divide dough in half. Shape each half into a ball; roll each into 12-inch circle. Place each on 12-inch pizza pan brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Prick surface with fork; let rest 10 minutes.

Pre-bake bake at 450 F for 10 minutes. Remove from pans; place on wire racks. Spread with pesto sauce, sprinkle with 1/2 cup cheese. Top with Balsamic Mushroom Topping and pimientos. Sprinkle with remaining 1/2 cup cheese.

Bake on wire rack at 450 F for 10 minutes or until cheese melts. Serve immediately.

Nutrition Information Per Serving 1 slice, 1/12 of recipe (2.6 ounces)
Calories 170, Total fat 10 g, Saturated fat 3.5 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrates 14 g, Dietary fiber < 1 g, Sugars 1 g, Protein 6 g

Basil Potato Focaccia

Basil Potato Focaccia

2 1/2 tsp Yeast, dry active
1 1/4 cups Water, warm
1 Potato, large baker
1/4 tsp Salt
4 1/2 cups Flour
1 Tbsp Dried basil
2 Tbsp Olive oil

Boil or bake potato and when done mash it up and cool.

Dissolve yeast in warm water and let proof.

When potato is cool and yeast is proofed add together in a bowl, then add salt and flour and mix. Add basil and then mix well. Turn the dough out onto a floured surface and knead the dough adding flour until it is not sticky anymore, for about 10 minutes. Put into the bowl and cover with plastic and let rise in warm place till doubled in size.

Punch down and divide the dough in half and make a free form shape, then place on a lightly oiled baking sheet and flatten out to fit the baking sheet. Proof the dough for about 35 minutes or more till it feels like a marshmallow.

Using your fingers poke the dough all over to dock it. Then brush it lightly with olive oil. Bake at 400 F in the bottom third of your oven for about 40 minutes or until golden brown. Remove from oven when done and let cool.

Apple Brioche Pizza

Yield: 1 (12-inch) pizza, 8 servings

Crust
2 2/3 cups bread flour
1/4 cup sugar
1 package (1/4 ounce or 2 1/4 tsp) FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut up
1/4 cup milk
1/4 cup water
2 eggs

Topping
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy) or 2 teaspoons SPICE ISLANDS Pure Vanilla Extract
2 cups thinly sliced, cored and peeled apples (about 2 medium)
1/4 cup apricot preserves, warmed

To make crust:
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130 F). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan, cookie sheet or sheet pan. Cover and let rest 30 minutes.

To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados; stir until smooth. Set aside.

Preheat oven to 400 F.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.

Nutrition information per serving (1/8 of recipe): calories 415; total fat 17g; saturated fat 9g; cholesterol 95mg; sodium 291mg; total carbohydrate 58g; dietary fiber 2g; protein 8g