Skip to main content

Send a Meal Blog

Saturday, February 23 2013

Get baking success every time with recipes like the following, from Fleischmann's Yeast.


Sausage and Mushroom Stuffed Crust Pizza
Recipe from 
Servings: 1 12-inch pizza
Prep Time: 20 mins
Total Time: 38 mins
    1-3/4 to 2-1/4  cups  all-purpose flour
     envelope  Fleischmann's® Pizza Crust Yeast
    1-1/2  teaspoons  sugar
    3/4  teaspoon  salt
    2/3  cup  very warm water (120 degrees to 130 degrees F)*
     tablespoons  oil
     sticks (1 ounch each)  string cheese
    1/2 to 1  cup  pizza sauce
     cup  sliced mushrooms
    1/2  pound  Italian sausage, browned and drained
    1 to 2  cups (4 to 8 ounces)  shredded mozzarella cheese
PREHEAT oven to 425 degrees F.
COMBINE 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
PAT dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
PULL or cut each stick of string cheese into 2 pieces lengthwise. Lay each piece around the outer edge of the pizza dough. Bringing edge of dough over cheese, pressing to encase the cheese in the dough.
SPREAD with pizza sauce. Top with mushrooms and sausage and sprinkle with cheese.
BAKE on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Posted by: Send a Meal AT 10:47 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.