Rural Missouri - August 2021 - 36

Homemade Pizza Dough
1 cup warm water
1 tablespoon sugar
1 tablespoon active dry yeast
1 tablespoon olive oil
2 to 2 1/2 cups flour
1 teaspoon salt
Extra flour as needed
Heat oven to 450 degrees. Grease 12- to 14-inch pizza pan
or large jelly roll pan and set aside.
Put warm water (105 to 110 degrees) into a large mixing
bowl. Add sugar and yeast and gently stir to combine.
Let sit for 5 minutes or until mixture becomes frothy and
bubbles form. Add olive oil and gently stir to combine. Add
2 cups of flour and salt and mix until a ball begins to form
(dough will still be slightly sticky). Add more flour as needed
to form a dough ball and let rise.
Transfer dough onto a floured surface and knead until
smooth, adding up to 1/2 cup extra flour at a time as
needed. Roll dough into desired shape and transfer to
prepared pan. To make sure the dough doesn't form air
pockets, use a fork to prick the dough (careful not to poke
holes through the entire crust).
Bake on the lower rack of oven for 5 minutes and set
aside. If air bubbles begin forming, poke them with a fork
to let the air out. Add sauce and toppings of choice. Bake
on the lower rack of your oven for around 15 to 20 minutes
until the crust looks crispy and lightly browned or bake as
recipe directs.
(as seen in photo on prior page)Supreme Pizza
1 tube (13.8 ounces) refrigerated pizza crust or homemade
pizza crust
1 1/2 cups pizza sauce
3 ounces Canadian bacon slices, quartered
1 ounce pepperoni slices, whole
1 small red bell pepper, cut into 1/4-inch-thick rounds
1 small yellow bell pepper, cut into 1/4-inch-thick rounds
1 small red onion, cut into 1/4-inch-thick rounds
2 1/4-ounce can sliced black olives, drained
6 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup fresh basil leaves, torn
Heat oven to 425 degrees. Roll dough out into a 14-inch
circle on a lightly floured work surface, then transfer to a
12- to 14-inch pizza pan.
Spread pizza sauce over dough, stopping within an inch
of the dough edge. Top dough with Canadian bacon, pepperoni,
red and yellow bell peppers, red onion, black olives
and mozzarella.
Bake until cheese is bubbly and lightly browned, 14 to
16 minutes. Top with Parmesan and fresh basil
Quick Pizza Cups
1 tube (13.8 ounces) refrigerated pizza crust, cut into 6
equal square pieces
Salt and pepper
2 1/2 cups pizza sauce
1 cup mozzarella, shredded
1 large tomato, coarsely chopped
1/2 cup bell pepper, diced
1/2 cup onion, diced
3 ounces Canadian bacon, diced
1 ounce pepperoni, diced
Heat oven to 450 degrees. Spray 6 standard muffin cups
with nonstick cooking spray.
On a lightly floured work surface, roll out dough and
cut into 6 equal squares. Fill each muffin cup with square
of dough, gently pressing dough into bottom and up the
sides of muffin cup. Season dough lightly with salt and
pepper to taste.
Into each dough cup add 1 tablespoon each of pizza
sauce, cheese and tomato.
Add other desired toppings to fill cup 2/3 full, then top
with another tablespoon each of pizza sauce, cheese and
tomato. Bake until dough is golden brown and crisp, 10 to
12 minutes. Serve with any remaining sauce.
More content inside
our digital edition
www.ruralmissouri.coop
This month's online extra recipe:
Spinach Pizza
36 RURAL MISSOURI | AUGUST 2021
http://www.ruralmissouri.coop
Rural Missouri - August 2021

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