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Parma Rosa Penne Pizza
Making a thick crust pizza takes a little longer but it's worth it.
1 (14-inch) pizza
20 to 25 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
2 tablespoons oil
2 cups dry penne pasta
2 cups shredded mozzarella cheese
1/4 cup diced red onion
2 cups prepared marinara sauce
1/2 cup heavy cream
1/2 teaspoon red crushed pepper
1/2 cup shredded Parmesan cheese
Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover dough with cloth while preparing the pasta.
Cook pasta according to al denté directions. Drain thoroughly.
Pat dough with floured hands to fill greased, 14-inch deep dish pizza pan. OR roll dough on a floured counter to 14-inch circle; place in greased pizza pan. Form a 2-inch rim by pressing dough up the sides of the pan.
Sprinkle cheese evenly over the bottom of the crust. Top with cooked pasta and red onion. Stir marinara and cream together. Pour evenly over pasta. Sprinkle top with red pepper and parmesan shreds.
Bake for 20 to 25 minutes until crust is browned. Check the bottom of the crust for even browning by lifting up edge of pizza with a large spatula. Remove from oven and let rest 5 minutes before serving.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.