Better Than Take-Out Pizza (in less than 35 minutes, too!)

30 Minute Pizza 

(adapted from Money Saving Mom)

  • 1 Tbsp. active dry yeast
  • 1 cup warm water (105 to 115 degrees F.)
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 2 1/2 cups flour (Bread flour gives you a crisper crust. All-Purpose flour gives you a chewier crust. Use either to your preference.)
  • 2 T of Spaghetti Seasonings (I get this from Cash n’ Carry)
  • 1T of dried Italian Seasonings
  • 1T of grated Parmesan Cheese

Directions:

Into a bowl, dissolve the yeast in the water. (I use my stand mixer with dough attachment, but have also mixed this by hand.) Add the rest of the ingredients in and mix.  (At this point, you can let it sit in a bowl. It will rise. Or you can continue on with directions.) Dump onto a floured surface.  Knead into a smooth dough (five minutes or so).  Roll out and press down onto a pizza pan. (Dust pan with cornmeal) . Add sauce; then, your favorite toppings. Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.

*If you pre-bake the crusts for about 4-5 minutes before adding any toppings, it helps in achieving a crispy crust.

Stuffed Crust Option: Cut 4 string cheese sticks in half, lengthwise. Place string cheese around inside edge of pizza crust. Fold extended edge of dough over cheese; pinch firmly to seal. Continue as stated above with sauce and toppings. Then, bake as directed. 

Read more at: http://www.food.com/recipe/cheese-stuffed-crust-pizza-169091?oc=linkback

Can you tell we eat a lot of this pizza? One night at dinner, we were dreaming about opening a restaurant and came up with pizza variations! I am sure there are many more to come!

Jadon and Jada’s pizza idea: white sauce, topped with thinly sliced medium rare steak, caramelized onions and a Balsamic vinegarette reduction, finished with bleu cheese after coming out of the oven.

Jamison’s pizza idea: red sauce, olives, cheese, taco meat, taco beans, and topped with lots of cheddar cheese.

Jon’s pizza idea: red sauce, pepperoni, Canadian bacon and sausage, topped with mozzarella cheese and fresh basil leaves.

Jada’s pizza idea: barbecue sauce, shredded chicken, red onions, triple cheese blend and cilantro.


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4 responses to “Better Than Take-Out Pizza (in less than 35 minutes, too!)

  1. Christina Bentley

    I use this crust recipe all the time Jada! Thanks for sharing. I also enjoy the flavor of the crust when I let it rise slightly on the counter while I am getting the other ingredients ready. My favorite topping is pesto, chicken, carmelized onions, parmesan shavings and torn basil leaves.

  2. Pingback: Natchitoches Meat Pies [A Little Taste of Home] | Jada Swanson

  3. This is the same pizza dough recipe I use every Saturday. I don’t prebake my crust, but think I’ll give it a try next week.

  4. Holly Rollosson

    I’ll definitely be trying this; thanks!

    P.S. Jon’s idea just sounds like regular ol’ pizza!

    P.P.S. I’m trying to think of a topping that’s a take on Crawfish Monica, a favorite dish from New Orleans…

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