This is a great recipe when you don’t want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it’s ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!
- 1 .25 ounce package active dry
- 1 teaspoon white sugar
- 1 cup warm water 110 degrees F/45 degrees C
- 2 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Slow Cooker Pizza
- Cooking spray for slow cooker
- 1 lb. pizza dough
- 1 c. pizza sauce
- 2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 1/2 c. sliced pepperoni
- 1/2 tsp. Italian seasoning
- pinch of crushed red pepper flakes
- 1 tsp. Freshly chopped parsley for garnish
Spray bottom and sides of a large slow cooker with nonstick cooking spray.
Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1″ of dough around edges. Top with cheeses, pepperoni, and spices.
Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
Remove lid and let cool 5 minutes.
Using a spatula, remove pizza from crock pot. Garnish with parsley, then slice and serve.
Pizza with Swiss Chard, Sausage, and Mozzarella
- 2 tbsp. extra-virgin olive oil
- 2 Italian sausages casings removed
- 2 garlic cloves minced
- 2 bunches Swiss chard chopped
- kosher salt
- Freshly ground black pepper
- 1/4 c. cornmeal
- 1 ball fresh pizza dough if frozen, make sure it’s thawed
- 4 oz. fresh mozzarella thinly sliced
- 1/2 c. freshly grated Parmesan
- 1 tsp. Crushed red pepper flakes for garnish
Preheat oven to 450° and lightly grease a baking sheet with 1 tablespoon olive oil, then set aside.
In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Cook sausage, breaking up with a spoon, until crumbly and lightly browned, 7 to 8 minutes, then transfer to a paper towel-lined plate.
Pour all but 1 tablespoon oil from pan, then add garlic and cook over medium-high heat until fragrant, 1 minute. Add chard in two batches, stirring until wilted, 4 minutes. Season with salt and pepper, then transfer to a colander to drain.
Spread cornmeal onto a clean work surface, roll out dough into a large oval or rectangle, and transfer to a greased baking sheet. Add half the mozzarella, sausage, and Swiss chard, then top with remaining mozzarella and Parmesan.
Bake pizza until crust is golden brown and cheese is bubbly, about 15 minutes. Sprinkle with red pepper flakes, season with salt and pepper, and cut into pieces.
Pizza Toppings on Ranker by Vote
premesh addedCrushed red pepper
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BenRusso addedParmigiano Reggiano
ingridf.nl addedBuffalo Mozzarella
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KirkSaw addedGreen Olives
kevinatticus addedBuffalo Chicken Strips
Coolza addedCaramelised Onions
RobBaribault addedBBQ Pulled Pork
shyankoul addedGoat cheese
Coolza addedCherry Tomatoes
Jim_In_Texas addedItalian sausage
AllData addedHabanero Peppers
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Originally published at writersthatinspire.com on September 30, 2018.
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