This tender crust is the perfect back-drop for all of your favorite pizza toppings.1 3/4 cups Dierbergs flour
1/4 cup cornmeal
1 envelope (2 1/4 teaspoons) fast-rising dry yeast
1 teaspoon coarse salt
1 teaspoon Dierbergs sugar
2/3 cup warm (110°F. to 115°F.) water
2 tablespoons Dierbergs olive oil Place flour, cornmeal, yeast, salt, and sugar in work bowl of food processor fitted with steel knife blade. In 1-cup glass measure, stir together warm water and olive oil. With machine running, pour liquid mixture through feed tube in slow, steady stream; process until dough forms a ball and cleans sides of bowl. Process for 30 seconds.
Place dough on lightly floured surface; let stand for 10 minutes. Divide dough into 4 equal pieces; pat into 8-inch rounds. OR pat entire recipe of dough into one 12-inch round. Place dough rounds on oiled grid over medium-high heat; grill until lightly browned on bottom, about 3 to 4 minutes. Turn crusts; lightly brush tops with olive oil. Top each crust as desired. Cover and grill until crusts are lightly browned on bottom and toppings are heated through, about 3 to 4 minutes. Cut each pizza into wedges to serve.
Makes 4 individual pizza crusts or one 12-inch crust TIP To bake pizza in oven, place baking sheet or pizza stone in 375°F. oven for 10 minutes. Dust warmed baking sheet with cornmeal; place dough rounds on hot sheet. Bake until lightly browned on bottom, about 4 to 5 minutes. Turn crusts; top as desired. Bake until toppings are heated through, about 3 minutes. Servings: Per serving Calories: 198 Cholesterol: 0 mg
Fat: 5 g
Sodium: 198 mg
Carbohydrates: 33 g
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