Thin Crust Dough
1
envelope dry yeast
1/4
teaspoon sugar
3/4
cup lukewarm water (105 F)
Stir
yeast and sugar into water, let sit for 8 minutes or so. In a bowl (or
food processor) mix
1 3/4
cups unbleached all−purpose flour or bread flour
1/2
teaspoon salt
Add
the yeast mixture. If using food processor, continue running until dough
forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until
ready to knead. On a floured surface turn out dough. Knead dough for 2
minutes or so. If dough is a little sticky, dust your fingers and
counter with flour, (but as little as possible). Roll out by hand for a
12" pizza. Place in lightly oiled pizza pan using your fingertips to
press up to the edge and forming a shallow lip. Sauce, cheese, and top
with desired ingredients. Bake at 500F in pre−heated oven for 8−12
minutes, the edges will turn a nice golden brown when done. Dough will
be firm and crispy, not soggy and soft like many other doughs.
NY Style Dough
1 1/2
cups warm water (105F)
4 1/2
cups flour
1
Tbls. olive oil
2 1/2
teas. sugar
2 1/2
teas. salt
1/2
teas. yeast
In a
large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured
board and press into a circle (it will be quite dry). Sprinkle yeast
evenly over dough and knead for twelve minutes. Divide dough into
portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25
oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient
amounts for your purposes) Shape each portion by sliding your palms
across the top portion of dough while curving your fingers inward toward
each other and "tucking" the dough into the center. You want a dough
ball without visible seams except the bottom. Set formed dough balls on
plate, cover with plastic, and allow to proof for 1−2 hours at room
temperature to use the same day, or store in refrigerator to use the
next day. To stretch dough, place dough ball on lightly floured surface,
and lightly flour the top. Use fingertips to evenly flatten out the
dough ball. Work from the edges to the center. Place both hands within
the shell edge and stretch with fingertips and palms maintaining an even
pressure. Or, use a lightly floured rolling pin to stretch to desired
shape. Cooking pizzas with this dough should be done on a baking stone.
Using a pan will produce a very soft "doughy" crust. The stone in the
oven should be preheated to 500F for an hour prior to baking, and should
be placed in the middle of the oven. After stretching the dough,
liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle
with a handle to slide the pizza in the oven) or a cutting board. The
cornmeal allows the pizza to slide onto the stone easily. After topping
the pizza, when you are ready to cook it, pick up an edge of the dough
and lightly blow air underneath. This will loosen any sticky areas under
the dough and redistribute the cornmeal. Shake the peel or cutting board
to make sure none of the dough is sticking. Carefully slide the pizza
into the oven.
Sicilian Thick Crust
(makes
a 17 1/2" X 11 1/2" Pizza)
4 cups
All−Purpose flour
1 tsp
salt
4
tbsps oil
2
pkgs. dry yeast
1 1/2
cups of warm water (105F)
Mix
yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic
wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining
flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix
in remaining flour. Knead 15 minutes on a floured surface (10 minutes in
a machine) until smooth. Place dough in bowl dusted with flour and cover
with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough
down and put in ziploc bag in the refrigerator until ready to use.
Preheat oven to 500F. Remove dough from refrigerator when ready to
shape into crust. Punch down dough thoroughly and roll out dough on a
floured surface. Lightly oil (olive) a 17 1/2" X 11 1/2" X 3/4" pan.
Place dough in pan and push to stretch evenly leaving a lip up against
sides of pan. Let rest for 10−15 minutes (while you prepare toppings).
Stretch out dough again (it will have receded) and place desired
toppings. Cook in center of oven until crust is golden brown.
Whole Wheat Dough
1 Tbls.
sugar or honey
1 1/4
cups warm water (110 degrees)
1 pack
(1/4 ounce) dry yeast
1 1/4
cups white flour
2 cups
whole wheat flour
1
teaspoon salt
1/4
cup olive oil
Dissolve sugar in water and add yeast. Stir gently until disssolved
(about 1 minute). Let stand until the yeast foams slightly (about 5
minutes) to insure that the yeast is effective. Combine 3 cups of the
flour and salt in a large bowl. Pour in the yeast mixture and oil if you
are using it. Begin kneading the mixture, gradually adding enough of the
remaining 1/4 cup flour so that the dough is no longer sticky. Continue
kneading until the dough is smooth and elastic (another 10−15 minutes by
hand). Shape dough into a ball and put in an oiled bowl, turning the
dough to coat it with the oil. Let rise until doubled in bulk (45
minutes to 1−1/2 hours, depending on the yeast and the temperature).
Punch down the dough and shape into 1 or 2 pieces. The entire recipe
will make two 12 inch pizzas. Shape the dough either by hand or with a
rolling pin, stretching out as necessary to achieve a thin dough. For a
lighter crust, let the dough sit for a half hour after shaping before
constructing pizza and baking.
Zucchini Dough
3 1/2
cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3
Eggs; lightly beaten
2/3
cup Parmesan cheese; grated
2 tbls.
Fresh basil;
(2 to
3 leaves) or 1 tsp.
dried
basil Salt and pepper to taste
Place
zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze
out all the water that is rendered. Roll in a towel and twist again.
This is to remove all possible water. Mix with rest of ingredients in a
bowl. Spread on a well−oiled baking pan and bake in a 350F oven until
top is dry and lightly browned (20 minutes). Remove from oven, add
desired sauce, cheese, and toppings. Return to oven and bake at 350F
until done, about another 20 minutes.
Focaccia
2
packages fast−rising dry yeast
2
cups tepid water
2
tablespoons sugar
4
tablespoons olive oil
1/2
cup salad oil
1
teaspoon table salt
5 1/2
cups unbleached white bread flour
3
cloves garlic, crushed
1/4
cup olive oil for topping
1
tablespoon rosemary
1
tablespoon kosher salt
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil,
and table salt. Mix in 3 cups of flour and whip until the dough begins
to leave the sides of the mixing bowl, about 10 minutes. Mix in the
remaning flour by hand or with a dough hook and knead the dough until it
is smooth. Allow the dough to rise twice in the bowl, and punch down
after each rising. Oil two baking sheet, each 11 x 17 inches, and
divide the dough between the two pans. Using your fingers, press the
dough out to the edges of each pan. Cover and allow to rise for about
thirty minutes, and brush with a mixture of the crushed garlic and oil
reserved for topping. Sprinkle with rosemary and kosher salt.
Bake
at 375 for 30 minutes.
Garlic Rolls and knots
1
batch of NY Style Dough
Garlic Mixture:
1/2
lb. butter
1
tablespoon granulated garlic
2
tablespoons Italian Parsley,
finely
chopped Romano Cheese
For
Garlic Rolls:
Stretch and shape dough evenly into an 18" circle. Distribute 1
tablespoon oregano over dough surface. Using a pizza cutter, cut dough
into 16 equal pieces by cutting it as if you were cutting a pizza.
Starting with the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic and allow to
proof for 1 hour. Cook in a preheated 500F oven until browned. Remove
and brush with garlic mixture. Sprinkle desired amount of Romano cheese
over all. For Garlic Knots:
Stretch and shape dough into a 16" square. Distribute 1 tablespoon
oregano over dough surface. Using a pizza cutter, cut dough into 1/2" X
4" strips (they can actually be any size you want). Tie in a knot. Place
on a lightly oiled baking sheet. Cover with plastic and allow to proof
for 1 hour. Cook in a preheated 500F oven until browned. Remove and
brush with garlic mixture. Sprinkle desired amount of Romano cheese over
all.
Cooked Pizza Sauce
2
Tablespoons Olive Oil
1/4
Cup Chopped Onions
1
Tablespoon minced Garlic
3
Italian Plum Tomatoes, Finely Chopped
3 oz.
Tomato Paste
2 1/2
Tablespoons Italian Seasoning
1/2
Teaspoon Salt Black Pepper
1/2
Stick Unsalted Butter, Cut in Pieces
Heat
oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with
salt and pepper to taste. Bring to a boil and simmer, stirring
occasionally, about 3 minutes. Reduce heat to medium and add butter
pieces, stirring. When butter is half melted, remove skillet from heat
and continue stirring until thoroughly incorporated. Yield: 1 1/3 cups
Uncooked Pizza Sauce
28 oz.
of crushed tomatoes
3 oz.
of tomato paste
4
tbsps. Pecorino Romano
1 tsp
Oregano
2
tbsps. minced fresh garlic
1
tbsp. black pepper
3 tsps
sugar
2
teaspoons of basil
Whisk
all together. Allow flavors to blend for one hour before using.
Oil Sauces
Garlic
Oil Sauce:
1/4
cup extra virgin olive oil
4
cloves garlic
California Oil Sauce:
1/4
cup extra virgin olive oil
2
cloves garlic
1/4
tsp. dried oregano
1/4
tsp. dried basil
1/2
tsp. parsely flakes
1/4
tsp. majoram
1/4
tsp. red pepper flakes
1/4
tsp. ground black peppercorn
Southwestern Oil Sauce:
1/4
cup salad oil
2
cloves garlic
1/4
tsp. dried oregano
1/2
tsp. ground cumin seed
1/4
tsp. ground black peppercorn
To
Prepare Oil Sauces:
Puree
ingredients in a blender and store in a small covered jar. These recipes
makes enough sauce for 2 12" pizzas. By using these examples, it's not
hard to come up with your own variation based on your taste. Brush oil
sauces on dough, place desired cheese, and then top. Cook just like
sauced pizzas, however they may take just a little less time until done.
Sunny Side Up Pizza
6
Slices Bacon, cooked Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum
tomatoes, sliced
1/4"
thick 1 1/2 cups grated Cheddar cheese
1/2
teas. ground black pepper
2 eggs
Preheat oven to 500F. Prepare dough according to recipe found in this
book. Divide in two and roll out into two circles about 6 inches in
diameter. Place on lightly greased baking sheet. Arrange tomato slices
on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well in the
center (to hold the egg). Place bacon on top of cheese around the
outside. Bake the pizzas for 3 minutes. Remove from oven and crack an
egg into the center of each. Sprinkle with pepper and return to oven.
Bake until the egg is set and the crust is browned, about 10 minutes
more.
Chicago Style Pizza
DOUGH:
1
Package active dry yeast
2
teas. Sugar
1 1/4
cups Warm water
2 3/4
cups All−purpose flour
1/2
cup yellow cornmeal
3 tbls.
Olive oil 1 teas.
Salt
TOPPING:
1 cup
Pizza sauce
12 oz.
Shredded mozzarella cheese
1/2
lb. Ground beef, crumbled, cooked
1/4
lb. Italian Sausage, crumbled, cooked
1/4
lb. Pork Sausage, crumbled, cooked ]
1/2
cup Pepperoni, diced
1/2
cup Canadian bacon, diced
1/2
cup Ham, diced
1/4
lb. Mushrooms, sliced
1
small Onion, sliced
1
Green bell pepper, seeded, sliced
2 oz.
Grated Parmesan cheese
1- For
dough, sprinkle yeast and sugar into warm water in small bowl; let stand
until foamy, about 5 minutes.
2- Mix
flour, cornmeal, oil and salt in a large bowl; make a well in the center
and add yeast mixture. Stir to form a soft dough, adding more flour if
necessary. Turn onto a floured board and knead until dough is supple and
elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
in a warm spot until dough has doubled, about 1 hour. Punch down.
3-
Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
folding the excess over to make a small rim. Spread with pizza sauce;
sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
meats and vegetables. Top with remaining mozzarella and Parmesan cheese.
Let rise in a warm spot about 25 minutes.
4-
Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
minutes. Let stand 5 minutes before slicing.
Cheese Calzone
1 lb.
ricotta cheese
1 cup
shredded mozzarella
pinch
of black pepper NY Style Pizza Dough
Preheat oven to 500F.
Take
a 6 oz. dough ball and place on floured surface. Spread, with finger
tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold
over other side. Seal with finger tips making sure no cheese mixture is
in the seal. Pinch the edge to assure a tight seal. Pat calzone to even
filling inside. Check seal again for leaks. Repeat with the others.
Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in
the top of each for venting while baking. Place in center of oven and
bake for 10−12 minutes or until golden brown. Serve with your favorite
tomato sauce, warmed, either on top or on the side for dipping.
BBQ Chicken Pieces
10 oz.
boneless/skinless chicken breasts, cut into
3/4
inch cubes
1 Tbs.
olive oil
2 Tbs.
favorite BBQ sauce
For
the Pizza:
1
recipe Thin Crust Dough Cornmeal, semolina, or flour for handling
1/2
cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs.
shredded smoked Gouda cheese
2 cups
shredded mozzarella cheese
1/4
small red onion, sliced into
1/8−inch pieces
2 Tbs.
chopped fresh chopped fresh cilantro
To
make BBQ Chicken: In a large frying pan, cook the chicken in olive oil
over medium−high heat until just cooked, 5 to 6 minutes. Do not
overcook. Set aside in the refrigerator until chilled through. Once
chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the
refrigerator.
To
make the pizza: Place the pizza stone in the center of the oven and
preheat to 500 degrees F. for one hour before cooking pizzas. Use a
large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the
prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over
the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the
chicken pieces evenly over the cheese (approximately 18 pieces). Place
approximately 18 to 20 pieces of red onion over the surface. Sprinkle an
additional 1/4 cup mozzarella over the top of the pizza. Transfer the
pizza to the oven; bake until the crust is crisp and golden and the
cheese at the center is bubbly, 8 to 10 minutes. When the pizza is
cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over
the hot surface. Slice and serve.
Thai Pizza
1
Pizza Dough Shell (uncooked)
Sauce:
2/3
cup smooth peanut butter
3
tablespoons Hoisin Sauce
2
tablespoons rice vinegar
1
tablespoon sesame oil
6 oz.
Monterrey Jack cheese
1 cup
bean sprouts
1/2
lb. small shrimp, cooked, shelled, and deveined
1/4
cup finely chopped green onions crushed dried hot chilis, to taste
Preheat oven to 450F.
Mix
sauce ingredients together. Spread sauce evenly over crust. Top with
shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to
15 minutes. Remove from oven, top with bean sprouts and pepper flakes,
slice and serve.
Philly Cheesesteak Pizza
1
Medium Onion, sliced
1
Medium Green pepper, sliced
8 oz.
Mushrooms, sliced
8 oz.
Roast beef, shaved
3 tbls.
Worchestershire sauce
1/4
teas. Black pepper
1
Batch Sicilian Thick Crust Dough
3 tbls.
Olive oil 1 teas. Crushed garlic
4 cups
provolone cheese
1/4
cups Parmesan cheese, grated
Saute
vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three
more minutes. Add Worchestershire sauce and pepper; stir and remove from
heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread
crushed garlic over entire surface of dough. Top with a light layer of
shredded cheese, then meat/vegetable mixture, distributing evenly. Top
with remaining shredded cheese, then Parmesan. Bake in prehated 500F
oven until cheese is melted and bubbly. Let sit 5 minutes before cutting
and serving.
Roasted Garlic and
Peppers Pizza
1
large head garlic, unpeeled
2
tablespoons olive oil
1
large red onion, cut into 1/2−inch−thick rings
1/3
cup oil−packed sun−dried tomatoes, drained, oil reserved
1 −
12 inch pizza dough shell (uncooked)
2
cups grated mozzarella cheese (about 6 ounces)
1/2
cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3
cup (about 2 1/2 ounces) crumbled feta cheese
4
tablespoons chopped fresh basil or 1 tablespoon dried
2
tablespoons chopped fresh parsley
Preheat oven to 375 deg. F. Slice top off garlic head; place in small
baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet
with 1/2 tablespoon olive oil. Place onion slices on sheet and brush
onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic
cloves are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool. Using fingers, squeeze out roasted garlic
cloves into food processor;
add
sun−dried tomatoes. Using on/off turns, process until almost smooth,
adding enough reserved oil form sun−dried tomatoes to form
paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
separately and refrigerate.) Prepare pizza dough of choice and have it
ready to be topped. Spread garlic paste evenly over crust. Top with
mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with
2 tablespoons basil
and 1
tablespoon parsley. Bake pizza until crust is golden brown and cheese
bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with
remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges
and serve.
Margherita Pizza
2
tablespoons extra virgin olive oil
1/2
lb. plum (Roma) tomatoes,
chopped in 1/2" pieces
1
clove garlic, crushed and finely
chopped 1/2 tsp.
salt 1
12"
uncooked NY Style dough crust 6 oz. mozzarella cheese, shredded 6 fresh
basil leaves cut into julienne strips
extra
virgin olive oil
1/4
cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. A
llow
to marinate while making dough.
Brush
dough crust lightly with olive oil. Top with cheese, then tomatoes.
Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for
8−10 minutes or until crust is golden brown and cheese is bubbly. Remove
from oven and top with parmesan cheese, then basil. Cool on a wire rack
for 2−3 minutes before cutting into wedges and serving.
Tex−Mex Pizza
1 12
inch Thin Crust Dough shell (uncooked)
2
large Tomatoes, diced
1 tbls.
Chopped jalapeno pepper
4
Green onions, chopped
2
Cloves garlic, minced
2 cups
Cheddar cheese, shredded
2 tbls.
Grated parmesan cheese
1
Avocado, chopped
1/2
cup Sour cream
2 tbls.
Chopped Cilantro
Spoon
tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos,
garlic and onion. Sprinkle with cheeses and season with salt and pepper
to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of
crust is golden brown. Top with avocado, a dollop of sour cream and
cilantro. Pass extra sour cream.
Muffuletta Pizza
1/2
cup finely chopped celery
1/3
cup chopped pimento−stuffed green olives
1/4
cup chopped pepperoncini
1/4
cup chopped cocktail onions
1
clove garlic, minced
3
Tbsp. extra virgin olive oil
2
tsp. dry Italian salad dressing mix
3 oz.
thin−sliced deli ham/salami, diced
8 oz.
shredded provolone cheese
2 12"
uncooked dough crusts
extra
virgin olive oil
Mix
first 7 ingredients for marinated olive salad and chill overnight.
Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of
mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10
minutes or until crust is golden brown and cheese is melted. Remove from
oven and cool on a wire rack for 2−3 minutes before cutting into wedges
and serving. Repeat with other dough crust.
Grilled Pizza
1
teas. Salt
1 1/2
cup Warm water divided (110F)
3 1/2
cups Unbleached white flour
1/4
cup Corn meal
1/4
cup Whole wheat flour 4 tbls.
Olive
oil divided 2 teas.
Light
brown sugar 2 pks. dry yeast Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an
oven. Use toppings that take little time at all (if any) to actually
cook and do not overload. Try using a soft or crumbled cheese and a
cooked, warm sauce.)
DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir
to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
Meanwhile, sift together into a large bowl the white flour, wheat flour,
corn meal and salt. Make a depression in the middle and add 3 Ts of the
olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients
with your hands and gather together and place on floured board. Knead
about 10 minutes, adding more flour if dough is sticky, to form a
smooth, elastic mass. Grease a large bowl with olive oil. Add dough,
turning it to coat top. Cover and let rise in warm place, draft−free
location until doubled in size − about 45 minutes. While dough is
rising prepare desired sauces and toppings. Divide dough into 6 equal
pieces and, on floured surface, roll out to desired shape about 1/2 inch
thick. Coat both sides of shaped crust with olive oil, then place on
grill directly over fire until upper surface begins to bubble (about 2
minutes). Fire must be very hot and grill must be clean (coals should be
red with a small flame, like a steak fire; this is important). Watch
crust closely and rotate with spatula if necessary. Remove crust and
turn cooked side up (it should be golden brown). Brush with olive oil,
sauce, cheese and desired toppings. Sprinkle some olive oil over each
pizza. Return for final cooking (2−4 minutes).
Seafood Pizza
1 12
inch Pizza Dough shell (uncooked)
3/4
cup Crab meat
3/4
cup Tiny shrimp
1/2
cup Crushed pineapple
5
Mushrooms, sliced
4 1/4
oz. Canned sliced black olives
1/4
cup diced green pepper
1 cup
Mozzarella cheese, grated 1 cup White cheddar cheese grated Spread
pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,
mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at
450 degrees F. until cheese is bubbly.
Pesto Pizza
1 1/2
cups (packed) stemmed spinach leaves
1/2
cup (packed) fresh basil leaves (about 1 bunch)
1 1/2
tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1
large garlic clove Olive Oil
1 12
inch NY Style dough shell
1/3
cup sliced drained oil−packed sun−dried tomatoes
2 cups
grated mozzarella cheese (about 8 ounces)
1 cup
grated Parmesan cheese Blend first
4
ingredients in processor to coarse puree. Transfer pesto to small bowl.
(Can be prepared 1 day ahead. Press plastic directly onto surface of
pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza
pan with olive oil. Arrange dough in pan and spread all of pesto over
dough. Sprinkle with sun−dried tomatoes, then cheeses. Bake pizza until
crust browns and cheese melts.
Pizza "Pie"
1
Batch Thin Crust Dough
1 21
oz. can pie topping (cherry, apple, blueberry, etc.)
1/4
cup sugar
1/2
cup flour
2 tbls.
butter
Preheat oven to 450F. Prepare thin crust dough according to recipe.
Spread out in a lightly greased 12 inch pizza pan. Spoon pie topping on
dough leaving a 3/4" space from edge of pan. Combine flour and sugar in
a bowl. With a fork, cut in butter making sure you do not mix too much.
It should be crumbly. Sprinkle topping over pie filling. Bake until
topping and crust are golden brown. Remove from oven and let cool 5−10
minutes before cutting.
Frozen Peanut Butter
Pizza Pie
2 Thin
Dough 12 inch dough shells
2
Tbls. butter, softened
1 8
oz. package cream cheese, softened
1 cup
creamy peanut butter, softened
1 1/2
cups powdered sugar
1 cup
milk
1
12−oz. package Cool Whip
chocolate syrup
Preheat oven to 400°F.
Brush
tops and rims of pizza shells with butter, place in center oven rack
and bake 8 minutes. Remove and cool on wire racks. In a large electric
mixer bowl, beat cream cheese and peanut butter, then add the powdered
sugar in three portions, alternating with the milk. Fold in thawed Cool
Whip, then spread mixture over the cooled pizza crusts. Freeze until
firm. Serve pizzas cold, but not frozen. Just before serving, drizzle
with chocolate syrup.
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