Betty Crocker - Betty Crocker 20 Best Pizza Recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20321-1

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 35 Minutes Start to Finish: 3 Hours 15 Minutes Makes 8 servings

• Crust
• 1 package regular active or fast-acting dry yeast (2 teaspoons)
• cup warm water (105F to 115F)
• 1 to 1 cups Gold Medal all-purpose flour
• teaspoon salt
• teaspoon sugar
• 1 teaspoon olive oil
• Topping
• 4 oz fresh mozzarella cheese, well drained
• 2 plum (Roma) tomatoes, thinly sliced
• teaspoon salt
• Freshly ground pepper to taste
• cup thin strips fresh basil leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon small capers, if desired
• 1 tablespoon olive oil

In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.)

Move oven rack to lowest position. Heat oven to 425F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Using floured fingers, pat dough into 12-inch round on cookie sheet or pat in pizza pan. Press dough from center to edge so edge is slightly thicker than center.

Cut cheese into -inch slices. Place cheese on dough to within inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.

Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

1 Slice: Calories 140; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 300mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 6g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1

Shredded Mozzarella and Tomato Pizza: Substitute 2 cups shredded mozzarella cheese (8 oz) for the fresh mozzarella. Sprinkle 1 cup of the cheese over dough. Add remaining ingredients as directedexcept sprinkle with remaining 1 cup cheese before drizzling with oil.

Tip Fresh mozzarella is very different from the familiar blocks of mozzarella or shredded mozzarella. The fresh version is usually made with whole milk, is white colored and has a delicate, sweet, milky flavor and much softer texture. Some cheese shops, delis and large supermarkets may carry an Italian import called buffalo mozzarella, which is made with water buffalo milk or a combination of cows and water buffalo milk. Fresh mozzarella is packed in water or whey and is often formed into balls or slices.

Prep Time: 15 Minutes Start to Finish: 35 Minutes Makes 8 servings

• 2 cups Original Bisquick mix
• to cup cornmeal
• cup milk
• 1 jar (10 oz) basil pesto
• 1 plum (Roma) tomato, thinly sliced
• 2 cups shredded mozzarella cheese (8 oz)
• cup shredded Parmesan cheese
• cup thinly sliced fresh basil leaves
• 1 tablespoon olive oil

Heat oven to 450F. Spray large cookie sheet with cooking spray.

In large bowl, stir Bisquick mix, cup cornmeal, and milk until soft dough forms.

Press dough into 13 x 9-inch rectangle on cookie sheet, sprinkling with additional cornmeal as needed to prevent sticking. Pierce dough at 1-inch intervals with a fork. Bake 8 minutes, or until just beginning to brown.

Spread pesto over crust. Top with tomato and cheeses. Bake 8 to 10 minutes longer, or until cheese is melted. Sprinkle with basil and olive oil.

1 Serving: Calories 480; Total Fat 33g (Saturated Fat 10g, Trans Fat 1.5g); Cholesterol 30mg; Sodium 980mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 17g Exchanges: 2 Starch, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 2

Tip Go greener! In addition to chopped fresh basil, sprinkle cup thinly sliced arugula over the baked pizza.