Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make homemade pizza?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make homemade pizza?),it will help you,my kids.
Answers:
Design-Your-Own Pizza
Here’s the perfect meal for your next family fun night. Let family members choose their own pizza toppings.
Whole Wheat Pizza Dough (See Below)
1pound lean ground beef, pork, lamb or turkey
1large onion or 1 medium green bell pepper, chopped (1 cup)
1teaspoon Italian seasoning
2garlic cloves, finely chopped
1can (8 ounces) pizza sauce
1can (4 ounces) sliced mushrooms or chopped green chilies, drained
2cups shredded mozzarella, Cheddar, Monterey Jack or brick cheese (8 ounces)
1/4cup grated Parmesan or Romano cheese
1. Make Whole Wheat Pizza Dough. While crusts are baking, cook beef, onion, Italian seasoning and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
2. Spread pizza sauce over crusts. Sprinkle with beef mixture, mushrooms and cheeses.
3. Bake thin-crust pizzas at 425°F about 10 minutes, thick-crust pizzas at 375°F about 20 minutes, or until cheese is melted and pizzas are bubbly.
Whole Wheat Pizza Dough
1package regular or quick active dry yeast
1cup warm water (105°F to 115°F)
1 1/2cups Gold Medal? all-purpose flour
1cup Gold Medal? whole wheat flour
2tablespoons olive or vegetable oil
1/2teaspoon salt
Olive or vegetable oil
Cornmeal
1.
Dissolve yeast in warm water in medium bowl. 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.
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; pat each half into 11-inch circle on cookie sheet with floured fingers. Bake uncovered about 10 minutes or until crust just begins to brown.
For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal. Divide dough in half; 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.
Seafood Pizza
Bored with the same old “cardboard” pizza? Well, you’ll enjoy making this herbed shrimp and scallop treat.
Basic Pizza Dough (See Below)
12uncooked medium fresh shrimp, in shells
1cup pizza sauce
1cup shredded mozzarella cheese (4 ounces)
1/2cup shredded provolone cheese (2 ounces)
8anchovy fillets in oil
1/2pound bay scallops
1/2cup chopped fresh basil leaves
1/2teaspoon pepper
4garlic cloves, finely chopped
1. Make Basic Pizza Dough.
2. Move oven rack to lowest position. Heat oven to 500°F. Peel shrimp, leaving tails intact.
3. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
4. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce. Arrange shrimp, anchovies and scallops on cheeses. Mix basil, pepper and garlic; sprinkle over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.
Basic Pizza Dough
1package regular active dry yeast
1/2cup warm water (105°F to 115°F)
1 1/4to 1 cups Gold Medal? all-purpose flour
1teaspoon vegetable oil
1/2teaspoon salt
1/4teaspoon sugar
1. Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
Pizza Pot Pies
You can’t help but smile back at this casserole. It has the all-time favorite flavor--pizza!
1pound lean ground beef or Italian sausage
1/2cup chopped onion
1/2cup chopped green bell pepper
1can (8 ounces) pizza sauce
1can (4 ounces) sliced fresh mushrooms
1cup shredded mozzarella cheese (4 ounces)
1cup Original Bisquick? mix
1/4cup very hot water
1. Heat oven to 375oF. Grease four 10- to 12-ounce casseroles.
2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.
Pizza Mexicana
Transform pita bread into a pizza crust with this five-ingredient, three-step recipe.
6pita breads (6 inches in diameter), 6 inches in diameter
1can (15 ounces) tomato sauce (any flavor) or pizza sauce
2cups shredded or chopped cooked chicken
1can (4.5 ounces) Old El Paso? chopped green chiles, drained
1 1/2cups shredded taco-flavored cheese (6 ounces)
1. Heat oven to 350oF.
2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
3. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.
Chicken Fajita Pizza
Have a fiesta, Italian style, with pizza topped with salsa!
1can (13.8 oz) Pillsbury? refrigerated pizza crust
1tablespoon olive or vegetable oil
4boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips
1to 2 teaspoons chili powder
1/2to 1 teaspoon salt
1/2teaspoon garlic powder
1cup thinly sliced onions
1cup green or red bell pepper strips, 2x1/4 inch
1/2cup Old El Paso? Thick 'n Chunky salsa
2cups shredded Monterey Jack cheese (8 oz)
1. Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in 10-inch skillet over medium-high heat. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake 14 to 18 minutes or until crust is golden brown.
High Altitude (3500-6500 ft)
After cooking chicken in skillet, add onions and bell pepper strips; cook and stir 3 to 5 minutes longer. Continue as directed above.
Halloween Cheese Pizza
Surprise those hungry ghouls and goblins with this fun Halloween cheese pizza.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1/2cup pizza sauce
2cups shredded mozzarella cheese (8 ounces)
1/2teaspoon Italian seasoning
5slices (3/4 ounce each) process American cheese
1. Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan.
2. Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.
3. Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly. Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving.
Salsa Pizza with Cheese Crust
This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world.
1pound lean ground beef
1 1/4cups Old El Paso? Thick 'n Chunky salsa
2cups Original Bisquick? mix
1/4cup mild salsa-flavor or jalape?o-flavor process cheese spread
1/4cup hot water
4medium green onions, sliced (1/2 cup)
1cup shredded Colby-Monterey Jack cheese (4 ounces)
1. Heat oven to 375oF. Grease large cookie sheet.
2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.
Extra-Easy Pizza
Pizza is always a possibility when you have Bisquick? mix on the shelf! Making a crust has never been so quick and easy.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1can (8 ounces) pizza sauce
1package (3 1/2 ounces) sliced pepperoni
1/2cup sliced fresh mushroom
1/2cup chopped bell pepper
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Heat oven to 450oF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
High Altitude (3500-6500 ft)
No changes.
Chicago-Style Deep-Dish Pizza
What is Chicago-style pizza? It’s a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese.
Deep-Dish Crusts (See Below)
8cups shredded mozzarella cheese (32 ounces)
1pound bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 ounces each) sliced pepperoni
Vegetable Toppings (See Below)
2cans (28 ounces each) Italian-style pear-shaped tomatoes, chopped and well drained
2to 4 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves or Italian seasoning
1/2to 1 cup grated Parmesan cheese
1. Move oven racks to lowest positions. Heat oven to 425°F. Make Deep-Dish Crusts.
2. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
3. 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. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.
Deep-Dish Crusts
2packages regular or active dry yeast
1 1/2cups warm water (105°F to 115°F)
6cups Original Bisquick? mix
1/4cup olive or vegetable oil
1. Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.
Vegetable Toppings
Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
Cowboy BBQ Chicken Pizza
Whoa, cowboy! Here's a pizza you can take your hat off for. Its easy crust folds up over a meaty filling.
2cups Original Bisquick? mix
1/4cup sour cream
1/4cup very hot water
1container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2cups shredded Colby-Monterey Jack cheese (6 oz)
1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
2. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
3. Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft):
Bake 18 to 23 minutes.
Fajita Pizza
Shake up pizza flavors with fajita ingredients. Olé!
2tablespoons vegetable oil
1/2pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2medium bell pepper, cut into thin strips
1small onion
1/2cup Old El Paso? Thick 'n Chunky salsa
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
High Altitude (3500-6500 ft)
Bake about 15 minutes.
Thin Crust Create-a-Pizza
This versatile pizza relies on Bisquick? mix for its quick and easy crust.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1can (8 ounces) tomato sauce
1teaspoon Italian seasoning
1/8teaspoon garlic powder
Meat Toppings (See Below)
Vegetable Toppings (See Below)
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Move oven rack to lowest position. Heat oven to 450oF. Grease cookie sheet or 12-inch pizza pan.
2. Mix Bisquick mix and hot water; beat vigorously 20 strokes. Place dough on surface well dusted with Bisquick mix. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet. Or press in pizza pan; pinch edge, forming 1/2-inch rim.
3. Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust. Top with one of the Meat Toppings and desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
Individual Pizzas: Divide dough into 8 pieces. Pat each piece into 3-inch circle. Place circles on cookie sheet. Add toppings. Bake 10 to 15 minutes or until crusts begin to brown.
Meat Toppings
1/2to 1 pound lean ground beef , cooked and drained
1/2to 1 pound bulk Italian sausage, cooked and drained
1package (3 1/2 ounces) sliced pepperoni
1package (6 ounces) sliced Canadian-style bacon
4to 6 hot dogs, sliced
Vegetable Toppings
Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
Other Answers:
I make a thin bread dough for crust. Fry it in olive oil lightly. Spread sauce and ingredients on top, and Bake at 425 for about 12 minutes.
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PRE: how do you make homemade pizzas? NEXT: NONE
Kitty said: Yes.How do you make homemade pizza?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make homemade pizza?),it will help you,my kids.
Answers:
Design-Your-Own Pizza
Here’s the perfect meal for your next family fun night. Let family members choose their own pizza toppings.
Whole Wheat Pizza Dough (See Below)
1pound lean ground beef, pork, lamb or turkey
1large onion or 1 medium green bell pepper, chopped (1 cup)
1teaspoon Italian seasoning
2garlic cloves, finely chopped
1can (8 ounces) pizza sauce
1can (4 ounces) sliced mushrooms or chopped green chilies, drained
2cups shredded mozzarella, Cheddar, Monterey Jack or brick cheese (8 ounces)
1/4cup grated Parmesan or Romano cheese
1. Make Whole Wheat Pizza Dough. While crusts are baking, cook beef, onion, Italian seasoning and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
2. Spread pizza sauce over crusts. Sprinkle with beef mixture, mushrooms and cheeses.
3. Bake thin-crust pizzas at 425°F about 10 minutes, thick-crust pizzas at 375°F about 20 minutes, or until cheese is melted and pizzas are bubbly.
Whole Wheat Pizza Dough
1package regular or quick active dry yeast
1cup warm water (105°F to 115°F)
1 1/2cups Gold Medal? all-purpose flour
1cup Gold Medal? whole wheat flour
2tablespoons olive or vegetable oil
1/2teaspoon salt
Olive or vegetable oil
Cornmeal
1.
Dissolve yeast in warm water in medium bowl. 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.
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; pat each half into 11-inch circle on cookie sheet with floured fingers. Bake uncovered about 10 minutes or until crust just begins to brown.
For thick crusts: Move oven rack to lowest position. Heat oven to 375°F. Grease 2 square pans, 8x8x2 inches, with oil. Sprinkle with cornmeal. Divide dough in half; 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.
Seafood Pizza
Bored with the same old “cardboard” pizza? Well, you’ll enjoy making this herbed shrimp and scallop treat.
Basic Pizza Dough (See Below)
12uncooked medium fresh shrimp, in shells
1cup pizza sauce
1cup shredded mozzarella cheese (4 ounces)
1/2cup shredded provolone cheese (2 ounces)
8anchovy fillets in oil
1/2pound bay scallops
1/2cup chopped fresh basil leaves
1/2teaspoon pepper
4garlic cloves, finely chopped
1. Make Basic Pizza Dough.
2. Move oven rack to lowest position. Heat oven to 500°F. Peel shrimp, leaving tails intact.
3. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
4. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce. Arrange shrimp, anchovies and scallops on cheeses. Mix basil, pepper and garlic; sprinkle over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.
Basic Pizza Dough
1package regular active dry yeast
1/2cup warm water (105°F to 115°F)
1 1/4to 1 cups Gold Medal? all-purpose flour
1teaspoon vegetable oil
1/2teaspoon salt
1/4teaspoon sugar
1. Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
Pizza Pot Pies
You can’t help but smile back at this casserole. It has the all-time favorite flavor--pizza!
1pound lean ground beef or Italian sausage
1/2cup chopped onion
1/2cup chopped green bell pepper
1can (8 ounces) pizza sauce
1can (4 ounces) sliced fresh mushrooms
1cup shredded mozzarella cheese (4 ounces)
1cup Original Bisquick? mix
1/4cup very hot water
1. Heat oven to 375oF. Grease four 10- to 12-ounce casseroles.
2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.
Pizza Mexicana
Transform pita bread into a pizza crust with this five-ingredient, three-step recipe.
6pita breads (6 inches in diameter), 6 inches in diameter
1can (15 ounces) tomato sauce (any flavor) or pizza sauce
2cups shredded or chopped cooked chicken
1can (4.5 ounces) Old El Paso? chopped green chiles, drained
1 1/2cups shredded taco-flavored cheese (6 ounces)
1. Heat oven to 350oF.
2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
3. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.
Chicken Fajita Pizza
Have a fiesta, Italian style, with pizza topped with salsa!
1can (13.8 oz) Pillsbury? refrigerated pizza crust
1tablespoon olive or vegetable oil
4boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips
1to 2 teaspoons chili powder
1/2to 1 teaspoon salt
1/2teaspoon garlic powder
1cup thinly sliced onions
1cup green or red bell pepper strips, 2x1/4 inch
1/2cup Old El Paso? Thick 'n Chunky salsa
2cups shredded Monterey Jack cheese (8 oz)
1. Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in 10-inch skillet over medium-high heat. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake 14 to 18 minutes or until crust is golden brown.
High Altitude (3500-6500 ft)
After cooking chicken in skillet, add onions and bell pepper strips; cook and stir 3 to 5 minutes longer. Continue as directed above.
Halloween Cheese Pizza
Surprise those hungry ghouls and goblins with this fun Halloween cheese pizza.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1/2cup pizza sauce
2cups shredded mozzarella cheese (8 ounces)
1/2teaspoon Italian seasoning
5slices (3/4 ounce each) process American cheese
1. Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan.
2. Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.
3. Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly. Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving.
Salsa Pizza with Cheese Crust
This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world.
1pound lean ground beef
1 1/4cups Old El Paso? Thick 'n Chunky salsa
2cups Original Bisquick? mix
1/4cup mild salsa-flavor or jalape?o-flavor process cheese spread
1/4cup hot water
4medium green onions, sliced (1/2 cup)
1cup shredded Colby-Monterey Jack cheese (4 ounces)
1. Heat oven to 375oF. Grease large cookie sheet.
2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.
Extra-Easy Pizza
Pizza is always a possibility when you have Bisquick? mix on the shelf! Making a crust has never been so quick and easy.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1can (8 ounces) pizza sauce
1package (3 1/2 ounces) sliced pepperoni
1/2cup sliced fresh mushroom
1/2cup chopped bell pepper
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Heat oven to 450oF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
High Altitude (3500-6500 ft)
No changes.
Chicago-Style Deep-Dish Pizza
What is Chicago-style pizza? It’s a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese.
Deep-Dish Crusts (See Below)
8cups shredded mozzarella cheese (32 ounces)
1pound bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 ounces each) sliced pepperoni
Vegetable Toppings (See Below)
2cans (28 ounces each) Italian-style pear-shaped tomatoes, chopped and well drained
2to 4 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves or Italian seasoning
1/2to 1 cup grated Parmesan cheese
1. Move oven racks to lowest positions. Heat oven to 425°F. Make Deep-Dish Crusts.
2. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
3. 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. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.
Deep-Dish Crusts
2packages regular or active dry yeast
1 1/2cups warm water (105°F to 115°F)
6cups Original Bisquick? mix
1/4cup olive or vegetable oil
1. Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.
Vegetable Toppings
Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
Cowboy BBQ Chicken Pizza
Whoa, cowboy! Here's a pizza you can take your hat off for. Its easy crust folds up over a meaty filling.
2cups Original Bisquick? mix
1/4cup sour cream
1/4cup very hot water
1container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2cups shredded Colby-Monterey Jack cheese (6 oz)
1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.
2. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
3. Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft):
Bake 18 to 23 minutes.
Fajita Pizza
Shake up pizza flavors with fajita ingredients. Olé!
2tablespoons vegetable oil
1/2pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2medium bell pepper, cut into thin strips
1small onion
1/2cup Old El Paso? Thick 'n Chunky salsa
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
High Altitude (3500-6500 ft)
Bake about 15 minutes.
Thin Crust Create-a-Pizza
This versatile pizza relies on Bisquick? mix for its quick and easy crust.
1 1/2cups Original Bisquick? mix
1/3cup very hot water
1can (8 ounces) tomato sauce
1teaspoon Italian seasoning
1/8teaspoon garlic powder
Meat Toppings (See Below)
Vegetable Toppings (See Below)
1 1/2cups shredded mozzarella cheese (6 ounces)
1. Move oven rack to lowest position. Heat oven to 450oF. Grease cookie sheet or 12-inch pizza pan.
2. Mix Bisquick mix and hot water; beat vigorously 20 strokes. Place dough on surface well dusted with Bisquick mix. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet. Or press in pizza pan; pinch edge, forming 1/2-inch rim.
3. Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust. Top with one of the Meat Toppings and desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
Individual Pizzas: Divide dough into 8 pieces. Pat each piece into 3-inch circle. Place circles on cookie sheet. Add toppings. Bake 10 to 15 minutes or until crusts begin to brown.
Meat Toppings
1/2to 1 pound lean ground beef , cooked and drained
1/2to 1 pound bulk Italian sausage, cooked and drained
1package (3 1/2 ounces) sliced pepperoni
1package (6 ounces) sliced Canadian-style bacon
4to 6 hot dogs, sliced
Vegetable Toppings
Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
Other Answers:
I make a thin bread dough for crust. Fry it in olive oil lightly. Spread sauce and ingredients on top, and Bake at 425 for about 12 minutes.
It's not delivery, it's Digiorno.
Source(s):
http://www.pmq.com/digiorno.shtml BREAD MACHINE!! you can make beautiful meals with a bread maker. the recipe book that comes with the machine will tell you what to use for pizza dough. when it is ready spread the sucker out and pile it with your favorites. using a pizza stone is great for that great real pizza taste but i use a cookie sheet and its all good for my little boy.
go to foodnetwork.com
My Italian grandmothers used to just make it with leftover bread dough. They would roll out the dough about 1/4 inch thick on a cookie sheet, let it rise, then rub olive oil all over it, cover with fresh tomatoes, garlic, fresh herbs, a little cheese. I can still remember how the scent of that pizza baking would fill the house and make me so hungry!You can use about any yeast bread recipe for pizza dough, then top it with your favorite toppings. One little twist that I like is to add herbs to the bread dough. That punches up the flavor a little.
The secret for crisp pizzas is to use a hot oven and cook on a preheated pizza stone or directly on the rack. If you do the latter, be sure your dough is strong enough not to sag THROUGH the rack.
You can bake the dough for half the time, say 6 minutes, before adding the toppings, and this will keep the toppings from soaking in so much. That also makes the dough stronger for baking directly on the oven rack.
You will find tons of recipes and even entire sites devoted to pizzas if you search at Google.
i'm not one for unnecessary work so just buy the pizza dough that's already baked you can find it in the bread aisle at the store put sauce, cheese, and toppings on it, bake it and you're all done. Doesn't get any better! buy one is better, and you dont make a mess in the kitchen
Pizza
dough
1 package of yeast
1 tsp sugar
1 1/4 warm water about 115 degrees F
3 1/3 cups bread flour
1 1/2 tsp salt
1 tbsp olive oil (does not need to be extra virgin)
1 gallon ziploc bag
Add the sugar to the water and dissolve, then mix in yeast and allow to sit until foaming. Combine flour and salt in a bowl or in a mixer with a dough hook. Add in liquid and mix well until a ball of dough forms. If in mixer set to knead for about 2-3 minutes or turn out dough from bowl and kead by hand on a floured surface for about 8 minutes. Place oil in ziplock back and put dough in it. Set in a warm place and allow dough to rise. You may need to vent the bag if the bag becomes tight and too full of gas to keep the dough from rising. (Alternatively you can do the rising in a bowl covered with a slightly damp cloth.
Once dough is doubled, divide in half form in to balls and roll out on a lightly floured surface.
I use a pizza stone for my pizza to give it a crisp crust. To use the stone, preheat it and the oven to about 500 degrees F. Then turn oven to 450 after about 20 minutes.
If you just do one pizza and don't want to fool with a pizza peel, then sprinkle semolina onto the stone and place your prepared crust on it, top quickly with sauce or other toppings and bake for about 7-10 minutes until done.
If you do mutliple pizzas, I recommend more than one pizza stone or to have a pizza peel ready and your pizza prepared on them to go like at the pizzerias.
To use the peel, dust the peel lightly with semolina, and form pizza on it. Use peel to transfer pizza to oven and cook as above.
I use about 8 oz shredded mozzeralla for toping. You can make your own sauce or use store bought sauce.
Source(s):
Cuisinart recipies for dough
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