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.

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

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

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