SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic American Pizza

Makes: 6 servings
Serving size: 1 slice (1/6 of pizza)
Prep 25 mins Bake 475°F 14 mins Stand 20 mins
Classic American Pizza
  •  Nonstick cooking spray
  • 1  recipe Thin Crust Pizza Dough
  • 1/3  cup  pizza sauce
  • 1/2 3 1/2 ounce package  pizza-style Canadian-style bacon or thinly sliced, cooked turkey pepperoni
  • 2  cups  thinly sliced fresh mushrooms
  • 1  cup  shredded reduced-fat mozzarella and/or 4-cheese Italian blend cheese
  • 2  tablespoons  thinly sliced green onion

1. Preheat oven to 475 degrees F. Lightly coat a very large baking sheet with nonstick cooking spray. Roll out Thin Crust Pizza Dough according to directions to a 12x8-inch rectangle. Slide onto prepared baking sheet. Bake for 5 minutes. Remove from oven. If dough has puffed up during baking, prick it generously with the tines of a fork.

2. Meanwhile, place sliced mushrooms in a small microwave-safe bowl. Microwave on 100% (high) power for 2 to 3 minutes or until mushrooms are tender, stirring once. Drain mushrooms. Spread partially baked crust with pizza sauce. Top with Canadian-style bacon or pepperoni and mushrooms. Sprinkle with cheese.

3. Bake 9 to 11 minutes or until cheese is melted and crust is lightly browned. Remove from oven and sprinkle with green onion. Slice into 6 pieces. Serve immediately.

Thin Crust Pizza Dough
Chill 2 hrs to 24 hrs Stand 40 mins to 50 mins
  • 1  package  active dry yeast (2-1/2 teaspoons)
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 3/4  cup  warm water (100F to 105F)
  • 1  tablespoon  olive oil
  • 2  cups  bread flour

1. In a large bowl combine yeast, sugar, salt, water, olive oil, and flour with a wooden spoon. If needed, use wet hands to quickly work in any remaining flour (do not knead the dough). Cover the bowl with a towel and let stand at room temp for 40 to 50 minutes or until almost doubled in size. Transfer to the refrigerator and chill, covered with the towel, for 2 to 24 hours. Turn dough out onto a well floured surface. Shape into a ball. Cover and let stand for 20 minutes. Roll dough out to a 12- to 14-inch circle or a 12x8-inch rectangle. Use according to pizza recipes. For your favorite pizza: Transfer dough to a large cookie sheet or pizza pan coated with nonstick cooking spray. Top as desired. Bake in a 475 degrees F oven for 11 to 14 minutes or until toppings are heated through and/or cheese is melted and crust starts to brown.

Nutrition Facts (Classic American Pizza)
  • Servings Per Recipe 6,
  • cal. (kcal) 270,
  • Fat, total (g) 7,
  • chol. (mg) 14,
  • sat. fat (g) 3,
  • carb. (g) 48,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 14,
  • vit. A (IU) 292,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 358,
  • Potassium (mg) 249,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe