2 T. grated Parmesan cheese
2 T. olive oil
1-1/2 t. Italian seasoning
1 t. sugar
1 t. salt
3 cups all-purpose flour
2-1/2 t. active dry yeast
1 T. cornmeal
1 cup meatless spaghetti sauce (I use Ragu)
~4 cups (16 ounces) shredded part-skim mozzarella cheese
toppings of your choice
In a mixer with a dough hook, mix together water, Parmesan, olive oil, Italian seasoning, sugar, salt, flour and yeast. Mix it for about 7-8 minutes. Cover the mixer and let the dough rise for about 30 minutes. Remove from bowl.
Roll into a 14-in. circle. Sprinkle a greased pizza pan with cornmeal. Transfer dough to prepared pan. Spread sauce over the dough, sprinkle with cheese and toppings.
Bake at 400° for 25-30 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.
I found the original recipe in my Simple & Delicious magazine. As with most things, I modified it! It made one, cookie sheet size pizza that I thought was a little thick. I think that I will split the dough into two thinner sized crusts next time. This was a huge hit with my picky eater.
The original recipe called for mixing the dough in a breadmaker, which you certainly could do. I just mixed it in my kitchen aid with a dough hook.
This post was shared at Carole's Chatter,