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Thin and Crispy Classic Veggie Combo Pizza
This recipe for thin crust pizza makes two but the dough refrigerates nicely for 3 days in the refrigerator, if you only want to bake one pizza at a time.
2 (12-inch) pizza
10 to 12 minutes
1-3/4 to 2-1/4 cups bread flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 teaspoon sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130F)*
2 teaspoons corn oil
Toppings (per Pizza)
1/4 cup pizza sauce
1/2 cup EACH, bell pepper, onion and mushroom slices (1/16th-inch thick)
2 dash garlic salt
1-1/2 cups shredded mozarella cheese
1 teaspoon sweet basil
Preheat oven to 475°F.
Combine 1 cup flour, undissolved yeast and salt in a large bowl. Add very warm water, honey 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.
Divide dough into two portions. If only making 1 pizza, save one portion for another pizza later in the week (place in a large bowl that has been well sprayed with cooking spray and refrigerate for up to 3 days).
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching edge of dough
Spread each pizza with pizza sauce. Top with vegetables, a couple dashes of garlic salt, cheese and basil.
Bake on lowest oven rack for 10 to 12 minutes; until cheese is bubbly and crust is browned.
*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 in a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, 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 a ball of dough.