Chewin'

the News

March 2004

Garlic Pizza Crust

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes: snack-size pizzas	8	16	24	32	40	48
Ingredients:
Warm water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Cooking oil	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Flour	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sugar	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Active dry yeast	1 env.	2 env.	3 env.	4 env.	5 env.	6 env.
Cloves minced garlic	1	2	3	4	5	6

Assembly Directions:

Measure water into your bread machine pan.  Add salt, oil, flour, sugar and yeast.  Put the pan into the bread machine, and start the dough cycle.  Once the machine has started to mix the dough, add the minced garlic.  When the dough cycle is complete, grease baking sheets.  Divide dough into 8 pieces.  Use fingers to shape dough into desired shape: circle, square or rectangle.  Top with sauce and your favorite pizza toppings.  Bake at 425 degrees for 10-15 minutes.  Remove pizzas from baking sheet to wire cooling rack.  Cool completely.

Freezing Directions:

Flash freeze the cooled pizzas.  Put them in a one-gallon freezer bag.  Seal, label and freeze.  OR individually wrap each pizza and put all the pizzas in a one-gallon freezer bag.  Seal, label and freeze.

Serving Directions:

Remove required number of pizzas from the freezer.  Preheat oven to 425 degrees.  Put frozen pizzas on a baking sheet and heat for 10 minutes, or until heated through.  Serve.

Tammy’s Comments:

This recipe originally came from the Friendly Freezer group, with a few adjustments on my part.  It is wonderful to have these heat-n-eat pizzas in the freezer.  Great for snacks or a quick meal on the go.  This recipe also works great to make breadsticks… add some Parmesan cheese and Italian herbs for an extra special touch!   If you don’t have a bread machine, see the March 2004 issue of our newsletter online for info on how to convert bread machine recipes. 

Nutritional Info: Crust only – per snack size pizza

Per Serving: 240 Calories; 7g Fat (27.7% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. 

Exchanges: 2-1/2 Grain (Starch); 1-1/2 Fat. 

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