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Show Pizza has pizzazz and nearly universal appeal. I Kids learn to love it early because it's a tasty, fun food. They'd probably be surprised to learn that pizza can be nutritious, usually combining all the elements of a balanced meal. Teens and adults are tempted by both old standards and new wave combinations of toppings. If home cooks haven't discovered that pizza is one of the easiest and most fun food preparations, it's time to learn the basics and then put some creativity to work. There's nothing better than the aroma of homemade pizza coming from your own oven. An exemplary pizza begins with a simple yeast crust. Here we feature one of the quickest versions prepared with fast-rising yeast and four simple ingredients. The basic dough is ready for shaping in about 15 minutes. If you want to vary the basic crust, you can add herbs, cornmeal, whole wheat flour or fancy shredded Parmesan cheese for a custom flavor. The toppings are just as simple to put together. Two of the recipes call for a Quick Tomato Sauce. And all of them benefit from the convenience of already-shredded natural cheese from the ubiquitous Mozzarella to popular Cheddar cheese, to the nutty taste of fancy shredded Parmesan cheese and two special blends. Taco cheese melds Colby and Monterey Jack cheeses and is enlivened with Mexican seasonings. Pizza Double Cheese gets its popular, rich flavor by combining Mozzarella and Cheddar cheeses. Try any one of these fast, fresh and flavorful pizzas tonight. You're certain to win compliments from all those pizza fans! fjf ' - ! Pizza has pizzazz and i . " ' " f Kids leam to love it early because it's a tasty, fun food. ffS" - They'd probably be surprised to learn that pizza can be ' ' V v nutritious, usually combining all the elements of a balanced w - meal. Teens and adults are tempted by both old standards - f " - , T and new wave combinations of toppings. , . v ,v ' If home cooks haven't discovered that pizza is one of the 4 y "i easiest and most fun food preparations, it's time to learn the 0 ,mm ' I r ( , basics and then put some creativity to work. There's nothing V 4 I . ' 4 . better than the aroma of homemade pizza coming from your ( " own oven. 1 An exemplary pizza begins with a simple yeast crust. Here we feature one of the quickest versions prepared with fast-rising yeast and four simple ingredients. The basic dough is ready for shaping in about 15 minutes. If you want to . 1 i 1 ' NEAPOLITAN PIZZA ' ' Makes 2 (1 2-inch) pizzas , r-f v Cheese Pizza Dough, prepared as directed V " with Fleischmann's RapidRise Yeast 3 medium onions, sliced into 14-inch rings i ' 3 cloves garlic, minced 3 tablespoons olive oil, divided - 23 cup Quick Tomato Sauce see recipe) ' ' t " 2 cups (8 oz.) Sargento Shredded Low Moisture ( Part-Skim Mozzarella Cheese 1- 12 cups thinly sliced plum (Roma) tomatoes ' V 3 cups thinly sliced zucchini 4 teaspoons dried basil leaves T 12 cup (2 oz.) Sargento Fancy Shredded t , Parmesan Cheese In large skillet, cook onions and garlic in 1 tablespoon olive oil over medium heat, stirring occasionally until tender, about j 10 minutes; reserve. Divide dough in half. On lightly floured surface, roll to fit 2 greased 1 2-inch pizza pans. Evenly spread Quick Tomato Sauce (13 cup on each), reserved onion mixture and Mozzarella cheese ' on dough, dividing evenly. Arrange tomato and zucchini slices in 4 concentric circles on each pizza. Drizzle remaining olive oil over f . J2, vegetables and sprinkle with basil and Parmesan cheese. Bake at t .' 400F for 20 to 25 minutes or until crust is golden brown and - cheese is bubbly. I ' cS GOURMET'S CHOICE PIZZA Makes 2 (12-inch) pizzas i f-- Herb Pizza Dough, prepared as directed J 1 with Fleischmann's RapidRise Yeast i , J ll 23 cup Quick Tomato Sauce see recipe) ' ' if. H 2- 12 cups (10 oz.) Sargento Fancy Shredded tt ' M v Cheddar Cheese, divided " ' ( s- ) O 1-12 cups drained, quartered marinated - r' ""' artichoke hearts W (! f L . 34 cup drained, chopped roasted red peppers 2 cups sliced fresh mushrooms m- v.- " 23 cup drained, chopped ripe olives I - 14 cup chopped walnuts S'"' ' - 1 to 2 teaspoons minced garlic y t 2 green onions, thinly sliced 1 ' J "i Je dough in half. On lightly floured surface, roll to fit . ' a. eased 12-inch pizza pans. Evenly spread Quick Tomato Sauce on dough (13 cup on each). Evenly sprinkle 2-14 cups Cheddar ' cheese on pizzas. Starting at outside rim, arrange one half of the S following ingredients, in order, in concentric circles on each pizza: 'c artichokes, roasted red peppers and mushrooms. Combine olives, walnuts and garlic; spread half of mixture in center of each pizza. Sprinkle entire surface of pizzas with remaining 14 cup cheese and green onions. Bake at 400F for 20 minutes, or until crust is golden brown and cheese is bubbly. i SOUTHWESTERN PIZZA Makes 2 (12-inch) pizzas 0 Cornmeal Pizza Dough, prepared as directed with Fleischmann's RapidRise Yeast 2 cups (8 oz.) Sargento Shredded Cheese for Tacos, divided i 1 cup cooked, cubed chicken or 1 pound ground turkey, browned and drained 1 can (8 oz.) tomato sauce 2 tablespoons diced mild green chilies, drained 0 I 2 teaspoons chili powder Hq, f 1 clove garlic, minced fyt 1 Jar (4 oz.) diced pimientos, well drained V Chopped fresh cilantro or parsley Crushed red pepper, optional BASIC PIZZA DOUGH Makes 2 (12-inch) pizzas 3 to 3-12 cups all-purpose flour 1 package Fleischmann's RapidRise Yeast 34 teaspoon salt 1 cup very warm water (125 to 130 F) 2 tablespoons olive or vegetable oil ' In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. Divide and shape as directed in recipe. Variations: Herb: Add 2 teaspoons Italian herb seasoning (basil, oregano or rosemary leaves) and 1 clove minced garlic (optional) along with dry ingredients. Cornmeal: Replace 12 cup all-purpose flour with cornmeal. Whole Wheat: Replace 1 cup all-purpose flour with whole wheat flour. Cheese: Add 12 cup Sargento Fancy Shredded Parmesan Cheese along with dry ingredients. , Pizza Dough Basics: Basic Pizza Dough can also be divided andor shaped to fit the following pans (topping amounts and baking times may vary): 1 (14-inch) round pizza pan 1 (15- x 10-inch) baking pan 1 (13- x 9-inch) baking pan j 2 baking sheets (make six 7-inch round individual pizzas) To freeze pizza dough: Flatten dough to 8-inch disk. Wrap ' airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. To use: Thaw at room temperature (2 to 4 hours), in , refrigerator (8 to 16 hours or overnight) or in microwave oven. To thaw in microwave, microcook 10 minutes on LOW (10 power), turn over and rotate 14 turn. Let rest 10 minutes. Repeat one to two times, until dough is thawed. Thawing times will be reduced if dough is divided in half and frozen. Quick Tomato Sauce: Combine 1 can (8 oz.) tomato sauce and 1 can (6 oz.) tomato paste. Stir in 2 teaspoons dried oregano or basil leaves and 1 clove garlic, minced. Makes 1-12 cups. SPINACH PIZZA Makes 2 (12-inch) pizzas Whole Wheat Pizza Dough, prepared as directed with Fleischmann's RapidRise Yeast 2 packages (10 oz. each) frozen chopped spinach, thawed, drained and squeezed dry 2 cups (8 oz.) Sargento Fancy Shredded Pizza Double Cheese, divided 23 cup prepared pesto sauce" 2 cups chopped tomatoes, drained (about 2 tomatoes) Sour Cream Topping (see recipe), optional Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Combine spinach, 1-12 cups Pizza Double Cheese and pesto sauce; evenly spread on dough. I Sprinkle with chopped tomatoes and remaining 12 cup cheese, I dividing evenly. Bake at 400F for 20 minutes or until crust is J golden and cheese is bubbly. Cut pizza into wedges. Pass Sour I Cream Topping to dollop on each serving, if desired. I Sour Cream Topping: In small bowl, combine 12 cup sour I cream and 2 tablespoons sliced green onion. I Pesto sauce is available year-round in refrigerator or freezer J section of many markets. If frozen, thaw before using. l DEEP-DISH CHEESE & SAUSAGE PIZZA Mokes J (14-inch) or 2 (9-inch) deep-dish pizzas I Basic Pizza Dough, prepared as directed with I Fleischmann's RapidRise Yeast I Cornmeal I 3 cans (14-12 oz. each) Italian or plum tomatoes (3 cups drained) 3 cups (12 oz.) Sargento Shredded Low Moisture Part-Skim Mozzarella Cheese 1-12 pounds lean pork sausage 1-12 teaspoons each: dried oregano leaves and fennel seeds, crushed 14 cup (1 oz.) Sargento Fancy Shredded Parmesan Cheese Coarsely chop tomatoes; drain well and squeeze to remove excess moisture; reserve. Grease one 14- x 2-inch (deep-dish) pizza pan or two 9- x 2-inch round cake pans; sprinkle lightly with cornmeal. On lightly floured surface, roll dough to 16-inch circle to fit large pan or two 12-inch circles to fit cake pans. Press dough into bottom and 1-12 inches up side of pan(s). Evenly sprinkle 4 Mozzarella cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel and Parmesan cheese. Place pizza(s) in 500F oven; immediately reduce heat to 400F. Bake 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven-cool oven-cool on wire rack for 10 minutes before serving. NEAPOLITAN PIZZA Makes 2 (12-inch) pizzas Cheese Pizza Dough, prepared as directed with Fleischmann's RapidRise Yeast 3 medium onions, sliced into 14-inch rings 3 cloves garlic, minced 3 tablespoons olive oil, divided 23 cup Quick Tomato Sauce see recipe) 2 cups (8 oz.) Sargento Shredded Low Moisture Part-Skim Mozzarella Cheese 1- 12 cups thinly sliced plum (Roma) tomatoes 3 cups thinly sliced zucchini 4 teaspoons dried basil leaves 12 cup (2 oz.) Sargento Fancy Shredded Parmesan Cheese In large skillet, cook onions and garlic in 1 tablespoon olive oil over medium heat, stirring occasionally until tender, about 10 minutes; reserve. Divide dough in half. On lightly floured surface, roll to fit 2 greased 1 2-inch pizza pans. Evenly spread Quick Tomato Sauce (13 cup on each), reserved onion mixture and Mozzarella cheese on dough, dividing evenly. Arrange tomato and zucchini slices in 4 concentric circles on each pizza. Drizzle remaining olive oil over vegetables and sprinkle with basil and Parmesan cheese. Bake at 400F for 20 to 25 minutes or until crust is golden brown and cheese is bubbly. GOURMET'S CHOICE PIZZA Makes 2 (12-inch) pizzas Herb Pizza Dough, prepared as directed with Fleischmann's RapidRise Yeast 23 cup Quick Tomato Sauce see recipe) 2- 12 cups (10 oz.) Sargento Fancy Shredded Cheddar Cheese, divided O 1-12 cups drained, quartered marinated artichoke hearts . 34 cup drained, chopped roasted red peppers 2 cups sliced fresh mushrooms 23 cup drained, chopped ripe olives 14 cup chopped walnuts 1 to 2 teaspoons minced garlic 2 green onions, thinly sliced Cje dough in half. On lightly floured surface, roll to fit a. eased 12-inch pizza pans. Evenly spread Quick Tomato Sauce on dough (13 cup on each). Evenly sprinkle 2-14 cups Cheddar cheese on pizzas. Starting at outside rim, arrange one half of the following ingredients, in order, in concentric circles on each pizza: artichokes, roasted red peppers and mushrooms. Combine olives, walnuts and garlic; spread half of mixture in center of each pizza. Sprinkle entire surface of pizzas with remaining 14 cup cheese and green onions. Bake at 400F for 20 minutes, or until crust is golden brown and cheese is bubbly. SOUTHWESTERN PIZZA Makes 2 (12-inch) pizzas 0 Cornmeal Pizza Dough, prepared as directed with Fleischmann's RapidRise Yeast 2 cups (8 oz.) Sargento Shredded Cheese for Tacos, divided 1 cup cooked, cubed chicken or 1 pound ground turkey, browned and drained 1 can (8 oz.) tomato sauce 2 tablespoons diced mild green chilies, drained 2 teaspoons chili powder 1 clove garlic, minced 1 jar (4 oz.) diced pimientos, well drained Chopped fresh cilantro or parsley Crushed red pepper, optional Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Evenly sprinkle 1 cup Cheese for Tacos on dough (12 cup on each). Combine chicken with tomato sauce, green chilies, chili powder and garlic. Spread evenly over cheese. Top with pimientos and remaining 1 cup cheese, dividing evenly. Bake at 400F for 20 minutes or until crust is golden and cheese is bubbly. Sprinkle with cilantro and red pepper, if desired. More Pizza Recipes: For a free 20-page booklet of additional recipes, write to "Perfect Pizzas Made Easy," Sargento Cheese ' Company, P.O. Box 643, Sheboygan, Wl 53082 0643. Help For Yeast Bakers: If you have any questions about baking 1 with yeast, call the Fleischmann's Yeast Bakers' Help Line, Monday through Friday, 10 AM to 8 PM EST. The telephone number is: , 800-777-4959. |