Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (40 page)

chapter six

Gluten-Free Pizza Crust

prep time:
35 minutes
·
start to finish:
3 hours 15 minutes
·
8 servings

• italian-style pizza dough
  
• 1
  package regular or fast-acting dry yeast (2¼ teaspoons)
  
• ½
  cup warm water (105°F to 115°F)
  
• 1¼
  to 1½ cups all-purpose flour
  
• 1
  teaspoon olive oil
  
• ½
  teaspoon salt
  
• ½
  teaspoon sugar
  
• toppings
  
• 4
  oz fresh mozzarella cheese, well drained
  
• 2
  plum (Roma) tomatoes, thinly sliced
  
• ¼
  teaspoon salt
  
• Cracked black pepper
  
• ¼
  cup thin strips fresh basil leaves
  
• 1
  tablespoon chopped fresh oregano leaves
  
• 1
  tablespoon small capers, if desired
  
• 1
  tablespoon olive oil
  

1
In large bowl, dissolve yeast in warm water. Stir in half of the flour, 1 teaspoon oil, ½ teaspoon salt and the sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.

2
Gently push fist into dough to deflate. Cover and 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.)

3
Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Using floured fingers, press dough into 12-inch round on cookie sheet or pat in pizza pan. Press dough from center to edge so edge is slightly thicker than center.

4
Cut cheese into ¼-inch slices. Place cheese on dough to within ½ inch of edge. Arrange tomatoes on cheese. Sprinkle with ¼ teaspoon salt, the pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.

5
Bake 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

1 Serving:
Calories 140 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 10mg; Sodium 300mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 6g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1

Healthified Fresh Mozzarella and Tomato Pizza

prep time:
20 minutes
·
start to finish:
3 hours
·
8 servings

• 1
  package regular or fast-acting dry yeast (2¼ teaspoons)
  
• ½
  cup warm water (105°F to 115°F)
  
• 1¼
  to 1½ cups all-purpose flour or bread flour
  
• 1
  teaspoon olive or vegetable oil
  
• ½
  teaspoon salt
  
• ½
  teaspoon sugar
  
• 1
  can (8 oz) pizza sauce
  
• Toppings for desired pizza (below)
  

1
In large bowl, dissolve yeast in warm water. Stir in half of the flour and the oil, salt and sugar. Stir in enough of the remaining flour, ¼ cup at a time, to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 20 minutes.

3
Gently push fist into dough to deflate. 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.)

4
Move oven rack to middle position. Heat oven to 425°F. Place dough on center of ungreased cookie sheet or 12-inch pizza pan. Using floured fingers, press dough into 12-inch round. Press dough from center to edge so edge is slightly thicker than center. Spread pizza sauce over dough to within ½ inch of edge. Add toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.

5
Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

1 Serving (Crust and Sauce):
Calories 80 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch
Carbohydrate Choices:
1

hamburger pizza:
In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 cup chopped onion and 1 teaspoon Italian seasoning over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Pour into paper towel–lined strainer to drain. Spread beef mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese and ¼ cup grated Parmesan cheese.

italian sausage pizza:
In 10-inch skillet, cook 1 lb bulk Italian pork sausage and 1 cup chopped green bell pepper (if desired) over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. Pour into paper towel–lined strainer to drain. Spread sausage mixture over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese and ¼ cup grated Parmesan cheese.

pepperoni pizza:
Arrange 1 package (3 oz) sliced pepperoni over pizza sauce. Sprinkle with 2 cups shredded mozzarella cheese and ¼ cup grated Parmesan cheese.

Classic Homemade Pizza

prep time:
15 minutes
·
start to finish:
35 minutes
·
8 servings

• 2¼
  cups Original Bisquick mix
  
• ¼
  to
  1
  ⁄
  3
  cup cornmeal
  
• 2
  ⁄
  3
  cup milk
  
• 1
  jar (10 oz) basil pesto
  
• 1
  plum (Roma) tomato, thinly sliced
  
• 2
  cups shredded mozzarella cheese (8 oz)
  
• ½
  cup shredded Parmesan cheese
  
• ¼
  cup thinly sliced fresh basil leaves
  
• 1
  tablespoon olive oil
  

1
Heat oven to 450°F. Spray large cookie sheet with cooking spray.

2
In large bowl, stir Bisquick mix, ¼ cup cornmeal and the milk until soft dough forms.

3
Press dough into 13×9-inch rectangle on cookie sheet, using additional cornmeal as needed. Using fork, pierce dough at 1-inch intervals. Bake 8 minutes, or until just beginning to brown.

4
Spread pesto over crust. Top with tomato and cheeses. Bake an additional 8 to 10 minutes or until cheese is melted. Sprinkle basil and olive oil over top. Cut into 2 rows by 4 rows.

1 Serving:
Calories 480 (Calories from Fat 290); Total Fat 33g (Saturated Fat 10g; Trans Fat 1.5g); Cholesterol 30mg; Sodium 980mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 17g
Exchanges:
2 Starch, 1½ High-Fat Meat, 4 Fat
Carbohydrate Choices:
2

Easy Bisquick Pizza

prep time:
45 minutes
·
start to finish:
1 hour 15 minutes
·
12 servings

• 2
  packages regular active dry yeast (4½ teaspoons)
  
• 1½
  cups warm water (105°F to 115°F)
  
• 6
  cups Original Bisquick mix
  
• ¼
  cup olive or vegetable oil
  
• 8
  cups shredded mozzarella cheese (32 oz)
  
• 1
  lb bulk Italian pork sausage, cooked, drained, or 2 packages (3½ oz each) sliced pepperoni
  
• Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired
  
• 2
  cans (28 oz each) whole peeled tomatoes with basil, well drained
  
• 2
  to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning
  
• ½
  to 1 cup grated Parmesan cheese
  

1
Move oven racks to lowest positions. Heat oven to 425°F. Grease 2 (15×10×1-inch) pans or 4 (9-inch) round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and ¼ cup oil; beat vigorously 20 strokes.

2
Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick to coat. Knead 60 times or until smooth and no longer sticky. Let rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours. See tip below.)

3
Divide dough in half. Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans.

4
Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.

5
Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let stand a few minutes for easier serving.

1 Serving:
Calories 640 (Calories from Fat 320); Total Fat 36g (Saturated Fat 14g; Trans Fat 3g); Cholesterol 60mg; Sodium 1500mg; Total Carbohydrate 48g (Dietary Fiber 3g); Protein 31g
Exchanges:
3 Starch, 3 Medium-Fat Meat, 3½ Fat
Carbohydrate Choices:
3