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Pasta & Pizza
Homemade Pizza

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Yields 1 14- to 15-inch pizza
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Recipe by Terese Allen - Food Editor, Organic Valley
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  • Pizza sauce, spaghetti sauce, or seeded, finely chopped fresh tomatoes
  • Vegetables: chopped or sliced onions; sweet or hot peppers; zucchini; mushrooms; artichoke hearts; sautéed leeks; cooked, chopped eggplant, etc.
  • Meat: chopped Organic Prairie Canadian bacon or ham, or cooked, sliced Organic Prairie Italian sausage (chicken or pork)
  • Other toppings: chopped olives, roasted red peppers, or fresh herbs like rosemary, basil or oregano
  • Cheese: crumbled Organic Valley Feta or Blue cheese, or shredded or sliced Organic Valley Provolone, Parmesan, Mozzarella or Italian Blend
  • 1 to 2 packages pizza crust mix (13 to 15 ounces total)
  • 2 tablespoons chopped fresh herbs
  • flour
  • cornmeal

    1. Heat pizza stone in oven at 425°F 30 to 45 minutes. (If you're not using a stone, heat oven and grease a heavy baking sheet.) Meanwhile, prepare toppings. Mix crust dough according to package instructions, stirring in fresh herbs. Let dough rise per package directions.
    2. Sprinkle work surface and your fingers with flour. Flatten and press dough into a 9- or 10-inch circle. Sprinkle cornmeal generously over a wooden peel, which will be used to transfer pizza to heated stone. Fold dough over once and transfer to peel. Unfold and gently press dough into a 14- to 15-inch circle, making the edge thicker than the middle. (Alternatively, you can make a rectangular pizza.) Sprinkle cornmeal over heated pizza stone. Slide uncooked crust onto stone, using a gentle jerking motion to edge it off the peel. (If you're not using a stone, form the smaller portion of dough into the pizza directly on the greased baking sheet).
    3. Bake crust 5 minutes. Remove partially cooked crust from oven. Spread pizza sauce on crust; sprinkle chosen toppings and cheese over sauce. Bake until cheese is bubbly and crust is browned, an additional 12 to 15 minutes. Let stand 5 minutes before slicing and serving.
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