Cheese Tomato Pizza Recipe - Cooking Index
Cheese Tomato Pizza Recipe - Cooking Index
| Dough | ||
| 3 1/4 cups | 203g / 7.2oz | All-purpose flour |
| 1 tablespoon | 15ml | Sugar |
| 1 | Fleischmann's Rapid-Rise Yeast | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 cup | 237ml | Water |
| 2 tablespoons | 30ml | Peanut oil |
| Topping | ||
| Quick Tomato Sauce - (see below) | ||
| 1 1/2 cups | 219g / 7.7oz | Mozzarella and provolone cheese blend |
| 1/2 cup | 73g / 2.6oz | Grated Cheddar cheese |
| 1/2 cup | 73g / 2.6oz | Grated fresh Parmesan cheese |
| Quick Tomato Sauce | ||
| 1 | Tomato sauce - (8 oz) | |
| 1/4 cup | 59ml | Tomato paste |
| 1/2 teaspoon | 2.5ml | Crushed oregano |
| 1/2 teaspoon | 2.5ml | Crushed basil |
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120 to 130 degrees). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place each on greased 12-inch pizza pans or baking sheets. Prick dough with fork; let rest 10 minutes.
Parbake at 450 degrees for 5 minutes. Remove from pans; place on wire cooling racks.
For Quick Tomato Sauce: Combine all ingredients.
Spread Quick Tomato Sauce evenly on each crust; sprinkle with cheese. Bake on wire racks at 450 degrees for 10 minutes or until done. Cut into wedges and serve immediately.
This recipe yields 2 (12-inch) pizzas.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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