GOLD MEDAL® CLASSIC PIZZA DOUGH
Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
- Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
- Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
- Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.
Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving (Crust and Sauce), Sodium 150 mg, Sugar 0 g, TransFat 0 g
PIZZA DOUGH (BETTY CROCKER)
An easy and delicious pizza dough. Make sure to roll the dough quite thin as it puffs up quite a lot. Preparation time does not include rise time for the dough.
Provided by Jen in Victoria
Categories Low Cholesterol
Time 55m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Measure all ingredients in stand mixer bowl.
- Beat until dough is soft and springy, adding more flour if necessary.
- Cover and let rest for 30 minutes.
- Grease 2 9 inch pizza pans with oil and sprinkle with cornmeal.
- Divide dough in half.
- Roll each portion of dough thin and place in pizza pan.
- Let rest for 30 minutes.
- Preheat oven to 375 degrees.
- Partially bake for 20 minutes or until crust just starts to brown.
- Add toppings and bake 20 minutes longer.
Nutrition Facts : Calories 196.7, Fat 5.5, SaturatedFat 0.8, Sodium 293.1, Carbohydrate 31.9, Fiber 1.4, Sugar 1.7, Protein 4.5
PIZZA CRUST
Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered-using your own homemade pizza dough.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
- For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1/8 of Recipe (without toppings), Sodium 300 mg, Sugar 2 g, TransFat 0 g
EASY PIZZA-CRUST BREADSTICKS
Who would've thought that pizza crust would work for breadsticks, too? These tasty, easy-to-make breadsticks prove that anything is possible in the kitchen!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h2m
Yield 24
Number Of Ingredients 6
Steps:
- Stir together pizza crust mix (dry), hot water, oil and honey in medium bowl until dough forms. Brush top of dough lightly with vegetable oil; cover and let rest in warm place (about 85°F) 15 minutes.
- Heat oven to 400°F. Grease cookie sheet.
- Turn dough onto smooth surface; dust dough lightly with flour if necessary. Divide dough into 24 parts. Roll and shape each part into rope about 12 inches long for thin breadsticks or about 9 inches long for thick breadsticks. Place about 1 inch apart on cookie sheet. Cover and let rise 20 minutes.
- Brush with egg white; sprinkle with sesame seed. Bake about 12 minutes or until deep golden brown. Remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
CHOCOLATE COOKIE PIZZA
We are convinced almost anything is better in pizza-form, including dessert! This chocolate cookie pizza is one of our favorite ways to enjoy dessert-style pizza. Start with a homemade cookie crust, spread on a melted chocolate sauce, and top with your favorite sweet toppings, such as candy, shredded coconut and pecans. Customize your cookie pizza further by adding more of your favorite sweet treats to make your own decadent dessert masterpiece, or just stick to the basics and keep it simple. Start a new tradition and add this delicious cookie pizza to you next family pizza night.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350° F. In large bowl, mix 1/2 cup butter, the brown sugar, granulated sugar, vanilla and egg until well blended. Stir in flour and baking soda (dough will be stiff).
- Pat dough in ungreased 12-inch pizza pan or into 12-inch round on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.
- In 2-quart saucepan, heat chocolate chips, 2 tablespoons butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water).
- Spread chocolate mixture over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.
Nutrition Facts : ServingSize 1 Serving
COOKIE PIZZA
Bigger is better! Try this incredibly easy way to use cookie mix in a skillet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray.
- In medium bowl, stir cookie mix, butter and egg until soft dough forms. Spread dough evenly in skillet, pressing to flatten and cover bottom.
- Bake about 25 minutes or until edges are light golden brown. Do not overbake; cookie will continue to cook once out of oven. Cool 5 minutes on cooling rack; cut into eight wedges, and serve warm with scoops of ice cream.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 39 g, TransFat 1/2 g
PEANUT BUTTER BROOKIE DEEP-DISH DESSERT PIZZA
When it comes to dessert, we think over-the-top is just enough. Betty Crocker™ Peanut Butter Cookie Mix and Betty Crocker™ Fudge Brownie Mix create the "crust" in this chocolate-peanut butter dessert pizza. Once you've created a dessert-worthy crust, add your "pizza sauce," made with sweet cream cheese. Top with miniature peanut butter cups and a peanut butter drizzle. Bring new meaning to pizza night with a brownie dessert pizza that'll be requested for every sweet craving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 10-inch springform pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
- Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, 1/2 cup of the powdered sugar, the whipping cream and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base, leaving a 1/2-inch border around the edge. Top with peanut butter cups.
- In small bowl, beat peanut butter, milk and remaining 1/4 cup powdered sugar. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of pizza. Cut into 16 wedges, and serve. Store loosely covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Wedge, Sodium 390 mg, Sugar 48 g, TransFat 0 g
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