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

I Made It Myself Pizza

Makes: 6 servings
Serving size: 1/2pizza
Prep 20 mins Stand 10 mins Bake 425° 20 mins
I Made It Myself Pizza
Ingredients
  • 2 - 2 1/2  cups  white whole wheat flour or all-purpose flour
  • 1  package  pizza crust yeast* or quick-rise active dry yeast
  • 1 1/2  teaspoons  sugar
  • 3/4  teaspoon  salt
  • 1  cup  warm water (120 degrees F to 130 degrees F)
  • 3  tablespoons  vegetable oil or olive oil
  • 1/2  cup  whole wheat flour
  • 1  cup  Baby Tomato Ketchup or Creamy Garden Spread (see recipes below)
  • 1 - 2  cups  toppers, such as chopped sweet pepper, chopped fresh spinach, thinly sliced tomatoes, sauteed onions sauteed zucchini, and or Mini Turkey Meatballs (see recipe center)
  • 1  cup  shredded mozzarella cheese, 1/2 cup grated cheese, or 4 oz. fresh mozzarella cheese, sliced
Directions

1. In large mixing bowl combine 1 1/4 cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, then stir vigorously for 1 minute. Stir in whole wheat flour and 1/2 cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes. Preheat oven to 425 degrees F.

3. Press or roll out dough to form 3 oval pizza crusts (about 12x6-inches). Grease two large baking sheets. Transfer dough to baking sheets. Prick crusts with the tines of a fork. Bake crusts 8 minutes or until light brown.

4. Spread baked crust with sauce. Add Toppers and Cheese. Bake for 12 to 14 minutes more or until bubbly.

From the Test KitchenTeaching Notes:
  • If you like, divide this dough in six portions for small individual-size pizzas, and let kids join in the fun and shape their own crusts. A lightly floured surface and floured fingers help to control the shape of the dough. Take care, though, too much flour can make the crust dry. Bake the individual-size pizzas as directed above.
*
  • Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking isle.
Creamy Garden Spread

Yield: 1 cup
Ingredients
  • 2 6  ounce cartons  plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below)
  • 3/4  cup  shredded carrot
  • 1  teaspoon  finely shredded lemon peel
  • 1  tablespoon  snipped fresh flat-leaf (Italian) parsley
  • 1/4  cup  crumbled feta cheese
  • 1/4  teaspoon  salt
Directions

1. In a small bowl combine yogurt, carrot, lemon peel, parsley, feta cheese, if using and salt. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving. Use this as a pizza topper, sandwich spread, or a veggie dip.

From the Test KitchenYogurt Cheese:
  • Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.
Nutrition Facts (I Made It Myself Pizza)
  • Servings Per Recipe 6,
  • cal. (kcal) 336,
  • Fat, total (g) 13,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 44,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 14,
  • vit. A (IU) 777,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 490,
  • Potassium (mg) 344,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Baby Tomato Ketchup

Yield: 1 1/4 cups
Ingredients
  • 3  cups  grape tomatoes
  • 1/4  cup  finely chopped onion
  • 1  tablespoon  cider vinegar
  • 2  teaspoons  packed brown sugar
  • 1  teaspoon  grated fresh ginger
Directions

1. Preheat oven to 400 degrees F. Place tomatoes, onion, vinegar, brown sugar, and ginger in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth. Makes 1 1/4 cups ketchup.

From the Test KitchenTeaching Notes:
  • Roasting the tomatoes brings out their natural sweetness in this homemade ketchupwhich is lower in sodium and sugar than purchased ketchup. If you don't have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.
Nutrition Facts (I Made It Myself Pizza)
  • Servings Per Recipe 6,
  • cal. (kcal) 336,
  • Fat, total (g) 13,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 44,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 14,
  • vit. A (IU) 777,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 490,
  • Potassium (mg) 344,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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