Using Biscuit Dough for Pizza Crust
With the palms of your hands, flatten biscuit dough to a 10” circle.
Brush with olive oil and top with tomato sauce, your favorite pizza fixings and ½ cup of shredded mozzarella cheese.
Bake on a greased baking sheet at 425 (degrees) F for 20 min., or until the crust is crispy and cheese is melted.
From ConAgra and Kraft Foods, here's a fantastic recipe for:
Spicy Cheeseburger Pizza
½ lb ground beef
½ lb (8 oz.) Velveeta, cut into ½ -inch cubes
1 ready-to-use baked pizza crust (12 inch) or, you can use the abovementioned biscuit dough one; adjust the ingredients accordingly.
1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies, well drained
¼ cup Hunt's ketchup
1cup shredded lettuce
Heat oven to 400 (degrees) F.
Brown meat in medium skillet; drain.
Return meat to skillet; stir in Velveeta.
Place pizza crust on baking sheet.
Mix RO*TEL and Hunt's ketchup; spread onto crust.
Top with meat mixture.
Bake for 10 min.
Top with lettuce.
Work time: 20 min.
Total time: 30 min.
Makes 8 servings
For more info and recipes, log on to www.Velveetarotel.com.
A Few Pizza Tips (from cookbook author and professional pizza maker Peter Reinhart):
“To shape dough, use your hands to form it into a disk, then drape it over the backs of your hands and use your thumbs to turn the dough and gently stretch it into a circle. Shape all your dough at once and set it on a counter. The dough might contract slightly as it stands; tug it back into shape just before topping”
“The quality of the pizza is determined by the crust; a pizza with a great crust can have anything on it and sill be memorable.”
According to Reinhart, the best brand of tomatoes for pizza sauce is the one that you already love! “Many people don't realize how easy it is to make your own and how good it is. Resist the urge to use too much; the sauce should just kiss the dough.”
When it comes to toppings, “the only limit is your imagination, but using a lesser amount of excellent ingredients is preferable to using a lot of mediocre ingredients”, Reinhart said. “More is not always better; better is better.”
Cheese-For the best flavor, Reinhart recommends grating your cheese the same day you make the pizzas; it will taste fresher. Use enough to cover the pizza but not overpower other flavors (about ½ cup shredded per pizza).Any traditional variety of cheese will work; you can also try ¼ cup of a soft cheese, like feta. Whichever you decide, sprinkle or crumble the cheese onto the sauce just before baking.
Regarding meat, Rinhart further recommends about ¼ cup slice or chopped meat per pizza (practically any type of meat can be used, as well as a variety of seafood).
Source: “Perfect Pizza at Home!” by Richard Swearinger-Better Homes and Gardens, Feb. 2012