Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
p how to hand knead pizza dough online. You may have
r a 16-ounce pizza pan.
Press pizza dough into pan
Sprinkle half of cheese over Crispy Pizza Crust; set aside. Saute vegetables, garlic and Italian seasoning in hot oil 3 to 5 minutes or until vegetables are barely crisp-tender. Spoon vegetables evenly onto pizza. Sprinkle with remaining cheese. Bake at 450 degrees 5 minutes or until cheese melts. Yield: one 12-inch pizza.
ntainer until you make your pizza.
When you are ready
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Preheat oven to 425\u00b0.
Onto lightly oiled pizza pan, press dough to form crust.
In a small bowl, blend soup mix, oil, basil, garlic and pepper.
Spread evenly on dough. Top with remaining ingredients. Bake 20 minutes until crust is golden brown. Cut into wedges.
lour to make dough fit pizza pan.
Fold under outer
Spread Bisquick mix, pizza
dough
or crescent rolls on cookie sheet and bake at 325\u00b0 until brown.
Mix together cream cheese, sour cream, mayonnaise
and Hidden Valley Ranch dressing
mix. Spread this
mixture
over\tbaked
crust.
Sprinkle vegetables over mixture and crust.
Top with cheese.
o 450\u00b0F. Heat a pizza stone in the oven for
In a bowl, mix the sour cream, ranch dressing, and cream cheese together (this may make more than enough sauce for the pizza- I'm estimating from memory) until mixture is smooth.
Spread mixture evenly on top of pizza crust.
Spread vegetables evenly across pizza.
Cover pizza with cheese.
Bake at 500 degrees for five minutes or follow your pizza crust instructions.
Preheat oven to 425.
Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
Bake on center rack 10-12 minutes.
Cool.
Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
Spread diced veggies evenly over pizza, leaving the tomatoes for last.
Sprinkle cheese over the top.
May be served immediately or chilled overnight (preferred).
Keep chilled.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Remove dough from pan after rise cycle and use for your favorite pizza recipe.
Press crescent rolls out on a large ungreased cookie sheet like you are making a pizza crust. Make sure to get as many of the air bubbles out as you can.
Bake at 375\u00b0 for 10 minutes or until golden brown (do not overbake).
Let cool completely.
nto desired size for your pizza pan.
*Note* for a
Roll out dough; do not separate.
Pat flat in a pizza pan. Bake at 350\u00b0 for 10 to 12 minutes.
In medium bowl, combine 1 cup flour, yeast and salt.
Add water and oil.
Mix on low speed of mixer about 2 minutes. Gradually stir in remaining flour to make firm.
On floured surface, knead 10 to 12 times.
Cover.
Let rise 15 minutes. Divide and shape.
Bake according to pizza recipe.
Combine 1 cup of the flour, yeast and
salt
in
medium bowl. Add water and oil.\tWith mixer at low speed, beat until well blended, about 2 minutes.
Gradually
stir\tin
remaining flour to make a firm dough.\tOn floured
surface
knead dough. Cover; let rise 15 minutes.
Shape and bake according to pizza recipe.
ood size to make a pizza that serves one.
Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. Place pizza crust on baking sheet and spread evenly with tomato puree. Arrange eggplant, peppers and artichoke hearts on top and sprinkle with basil and Parmesan. Top with mozzarella and olives and bake 5-10 mins, until cheese is melted and golden. Slice and serve with salad.