musings, mutterings, and creative muddle. . .

Tuesday, September 14, 2010

Perfectly Pronto Pizza

Oh yes!  Pizza was on the menu last night for Son-o and I.  Instead of ordering in or going out, we opted to doctor up our own.

We had custom, piping hot, tasty-delicious pizza in about 30 minutes.  To keep it all pronto, and still stick with fresh-baked, we opted to use a yeast-free dough recipe.  Check it out!

Yeast-Free Pizza Dough

1-1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup water
2 Tbsp olive oil



Preheat oven to 425 degrees.
Combine dry ingredients in a large bowl and make a 'well' in the center.  In that well, add water and olive oil.
Fold flour mixture into oil mixture until just combined - do not over mix. 

Add a little extra water if dough seems too stiff.  Flour hands and knead - stretch. . .


and fold. . .

until smooth and elastic, about 3-5 minutes. 

Place on lightly oiled cooking sheet

and roll with floured rolling pin

and/or press with fingers until 1/4" to 1/2" thick.   Each recipe will make about one 12" pizza.

Top with your favorite toppings - I chose traditional pizza sauce, Canadian-style bacon, pineapple, minced jalepeno and mozzarella cheese.



and bake on bottom rack in 425 oven for 15 - 20 minutes until crust is golden to light brown edge to edge (you should be able to lift pizza with spatula to check bottom - all the way to the center). 

Let pizza rest for a few minutes before slicing then eat!  Eat!  EAT!

Doesn't Javyn's pepperoni pizza look yummy?  He added some sprinkling of jalepeno too:-)

Have a Pronto kind of day ~

Robin Z

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