Thin Crust Pizza Dough

Thin Crust Pizza Dough

• 1 1/2 tsp. active dry yeast
• 1 tsp. sugar
• 3/4 cup warm water (about 105°F)
• 1 cup cake flour
• 1 cup plus 3 Tbs. all-purpose flour
• 1 1/4 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.

Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. (Like this one for Heirloom Tomato and Basil Pizza.) Makes two 10-inch thin-crust pizzas.

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Pizza Pasta

INGREDIENTS

1 16 ounce box of pasta, cooked and drained

2 jars spaghetti sauce (or make your own)
1.25 pounds of ground turkey
2 cups chopped pepperoni

2 cups Italian mix shredded cheese, divided
1 cup Parmesan cheese, shredded

salt

pepper

garlic powder

Italian seasoning

DIRECTIONS

Preheat oven to 350.

Cook ground turkey with salt, pepper, garlic powder and Italian seasoning. Drain fat if necessary. Add in spaghetti sauce and pepperoni. Simmer if you have the time.

Add sauce and meat mixture to cooked pasta and mix well.

In a 9x13 baking dish layer half of you pasta mixture. Layer 1 1/4 cup Italian mix shredded cheese. Layer the rest of your pasta mixture and top with 3/4 cup Italian mix shredded cheese and 1 cup of Parmesan cheese.

Bake for about 15-20 minutes until cheese is nice and melted.

Pizza Rolls

Ingredients:
12-oz can refrigerated flaky biscuits
3/4 cup pizza sauce
80 pepperoni slices (Use (2) 3.5-oz pkgs)
1 cup shredded 5-cheese blend cheese

Directions:
1. Heat oven to 400 degrees. Lightly grease cookie sheets.
2. Separate dough into 10 biscuits. Separate each biscuit into 4 layers. Place on greased cookie sheets.
3. Spread each biscuit layer with 1 tsp pizza sauce, 2 pepperoni slices, and 2 tsp shredded cheese.
4. Bake for 7-9 minutes, or until biscuits are golden brown.

Mexican Pizzas

Ingredients:
- 1/2 lb. ground beef
- 1/2 small onion, diced
- homemade taco seasoning (recipe below)
- 1/4 cup water
- 4 flour tortillas (8 inches)
- 1/2 can refried beans
- 1/4 - 1/2 cup taco sauce or enchilada sauce
- shredded cheese
- 1/2 tomato, diced
- green onions, diced
- sliced black olives

Directions:
1. Preheat oven to 350 degrees. Heat a large skillet over medium heat and cook the ground beef until brown; drain. Return to the heat and add the onion, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.

2. Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven. Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet.

3. Microwave the refried beans for 30-60 seconds, or until spreadable.

4. Lay 2 tortillas out on a baking sheet; top each with a spoonful of the beans, ground beef, and sprinkled cheese. Top with another tortilla and lightly press down.

5. Top the second tortillas each with taco sauce. Layer with diced tomatoes, cheese, green onions and a few black olives.

6. Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.