Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (41 page)

prep time:
20 minutes
·
start to finish:
2 hours 35 minutes
·
8 servings

• crust
  
• ½
  cup water
  
• 1
  tablespoon vegetable oil
  
• ¾
  cup whole wheat flour
  
• ¾
  cup all-purpose or bread flour
  
• ½
  teaspoon salt
  
• ¼
  teaspoon sugar
  
• 1¼
  teaspoons bread machine or fast-acting dry yeast
  
• toppings
  
• 1
  teaspoon vegetable oil
  
• ½
  lb boneless skinless chicken breasts, cut into
  1
  ⁄
  8
  - to ¼-inch strips
  
• 1
  medium bell pepper, cut into ¼-inch strips
  
• 1
  small onion, sliced
  
• 1
  cup chunky-style salsa
  
• 2
  teaspoons chopped fresh or 1½ teaspoons dried cilantro, if desired
  
• 1½
  cups shredded Monterey Jack cheese (6 oz)
  

1
Measure carefully, placing all crust ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

2
Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough additional flour to make dough easy to handle). Cover and let rest 10 minutes.

3
Move oven rack to lowest position. Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.

4
Pat dough into 12-inch round on cookie sheet or pat in pan; pinch edge, forming ½-inch rim. Spread chicken mixture over dough. Sprinkle with cilantro and cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

1 Serving:
Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 510mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 15g
Exchanges:
1½ Starch, 1½ Very Lean Meat, 1½ Fat
Carbohydrate Choices:
1½

prep time:
10 minutes
·
start to finish:
40 minutes
·
6 servings

• 1
  1
  ⁄
  3
  cups Bisquick Gluten Free mix
  
• ½
  teaspoon Italian seasoning or dried basil
  
• ½
  cup water
  
• 1
  ⁄
  3
  cup oil
  
• 2
  eggs, beaten
  
• suggested topping quantities
  
• 1
  can (8 oz) pizza sauce
  
• 1
  cup bite-size pieces favorite meat or vegetables
  
• 1½
  cups shredded mozzarella cheese (6 oz)
  

1
Heat oven to 425°F. Grease 12-inch pizza pan. In medium bowl, stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.

2
Bake 15 minutes (crust will appear cracked).

3
Spread pizza sauce over crust; top with meat and cheese.

4
Bake 10 to 15 minutes longer or until cheese is melted.

1 Serving:
Calories 230 (Calories from Fat 130); Total Fat 14g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 70mg; Sodium 320mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g
Exchanges:
1½ Starch, 2½ Fat
Carbohydrate Choices:
1½

Gluten-Free Pizza Crust

prep time:
30 minutes
·
start to finish:
55 minutes
·
16 servings

• whole wheat pizza crust
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup warm water (105°F to 115°F)
  
• 1½
  cups all-purpose flour
  
• 1
  cup whole wheat flour
  
• 2
  tablespoons olive or vegetable oil
  
• ½
  teaspoon salt
  
• Olive or vegetable oil
  
• Cornmeal
  
• filling
  
• 1
  lb lean (at least 80%) ground beef or ground pork, lamb or turkey
  
• 1
  large onion or 1 medium green bell pepper, chopped (1 cup)
  
• 1
  teaspoon Italian seasoning
  
• 2
  cloves garlic, finely chopped
  
• 1
  can (8 oz) pizza sauce
  
• 1
  can (4 oz) sliced mushrooms, drained, or 1 can (4.5 oz) chopped green chiles, drained
  
• 2
  cups shredded mozzarella, Cheddar, Monterey Jack or brick cheese (8 oz)
  
• ¼
  cup grated Parmesan or Romano cheese
  

1
In medium bowl, dissolve yeast in warm water. Stir in flours, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Let rest 20 minutes. Follow directions below for thin or thick crusts.

2
For thin crusts: Move oven rack to lowest position. Heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Bake uncovered 10 minutes or until crust just begins to brown.

3
For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 (8-inch) square pans with oil. Sprinkle with cornmeal. Divide dough in half. With floured fingers, pat each half in bottom of pan. Cover and let rise in warm place 30 to 45 minutes or until almost double. Bake uncovered 20 to 22 minutes or until crust just begins to brown.

4
While crusts are baking, in 10-inch skillet, cook beef, onion, Italian seasoning and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Spread pizza sauce over crusts. Sprinkle with beef mixture, mushrooms and cheeses.

5
Bake thin-crust pizzas at 425°F 10 minutes, thick-crust pizzas at 375°F 20 minutes, or until cheese is melted and pizzas are bubbly.

1 Serving:
Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 2g); Protein 12g
Exchanges:
1 Starch, 1½ Lean Meat, 1 Fat
Carbohydrate Choices:
1

Design-Your-Own Pizza

prep time:
30 minutes
·
start to finish:
2 hours 30 minutes
·
1 focaccia (12 slices)

• dough
  
• 1½
  teaspoons regular active dry yeast
  
• ½
  teaspoon sugar
  
• ¼
  cup plus
  2
  ⁄
  3
  cup very warm water (120°F to 130°F)
  
• 1
  tablespoon olive oil
  
• 1
  teaspoon table salt
  
• 1
  tablespoon chopped fresh oregano leaves
  
• 2½
  to 2¾ cups bread flour or all-purpose flour
  
• toppings
  
• 1
  tablespoon olive oil
  
• 1
  large clove garlic, finely chopped
  
• 1
  tablespoon chopped fresh oregano leaves
  
• ¼
  cup shredded Asiago cheese (1 oz)
  
• 1
  cup yellow and red grape tomatoes or cherry tomatoes, halved
  
• ½
  teaspoon coarse (kosher or sea) salt
  

1
In large bowl, stir yeast, sugar and ¼ cup of the warm water until blended. Let stand 10 minutes or until yeast is dissolved and foamy. Add remaining
2
⁄
3
cup warm water, 1 tablespoon olive oil, the table salt and 1 tablespoon oregano. Stir in 2½ cups of the flour, gradually adding additional flour as necessary to make dough easy to handle.

2
Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size. Dough is ready if indentation remains when touched.

3
Meanwhile, about 20 minutes before baking, place pizza stone or cookie sheet on oven rack. Heat oven to 425°F. Line another cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. On lightly oiled surface, pat dough into 14×9-inch oval. Place on paper-lined cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise 20 minutes.

4
Meanwhile, in small bowl, mix 1 tablespoon oil and garlic. With fingertips, gently make ½-inch-deep depressions about 2 inches apart in dough. Brush with garlic-oil mixture; sprinkle with 1 tablespoon oregano. Sprinkle cheese over dough; top with tomatoes. Gently press tomatoes into dough. Sprinkle with coarse salt. Slide dough and parchment paper from cookie sheet onto pizza stone.

5
Bake 18 to 20 minutes or until golden brown and crisp. Cool on cooling rack, about 20 minutes. Serve warm or cool.

1 Slice:
Calories 140 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, ½ Fat
Carbohydrate Choices:
1½

Grape Tomato and Oregano Focaccia