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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 pkt Regular active dry yeast
- 1/2 c. Hot water, (105 to 115 degrees)
- 1/2 c. Whole wheat flour
- 1/2 c. Tomato juice
- 2 Tbsp. Chives, minced fresh or possibly 1 Tbsp. freeze-dry chives
- 1 Tbsp. Rosemary, minced fresh or possibly 1 tsp. dry rosemary leaves, crushed
- 1 tsp Extra virgin olive oil, or possibly vegetable oil
- 1/4 tsp White pepper
- 1 1/2 c. All-purpose flour, up 1 3/4 c.
Method
- * Dissolve yeast in hot water in medium bowl.
- Stir in remaining ingredients except all-purpose flour.
- Stir in sufficient all-purpose flour, 1/2 c. at a time, to make dough easy to handle.
- * Turn dough onto lightly floured surface; gently roll in flour to coat.
- Knead about 5 min or possibly till smooth and elastic.
- Spray medium bowl with nonstick cooking spray.
- Place dough in bowl, and turn greased side up.
- Cover and let rise in hot place 45 to 60 min or possibly till double.
- (Dough is ready if indentation remains when touched.)
- * Punch down dough.
- Roll into 10- to 12-inch circle on lightly floured surface.
- Top and bake as directed in your favorite pizza recipe.
- Makes 10to 12-inch pizza crust (6 slices).
- * Cracked Pepper Pizza crust: Substitute 2 Tbsp.
- minced fresh parsley for the chives and 1 tsp.
- coarsely-grnd black pepper for the white pepper.
- * Southwestern pizza crust: Omit rosemary.
- Stir in 1/4 tsp.
- grnd cumin and 1/2 tsp.
- chile pwdr with the remaining ingredients.
