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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pizza and a salad are always a great combo, now it's all in one pizza! Use your family's favorite vegetables in the salad. Ingredients:
crust |
1 3/4 cups all-purpose flour, or more as needed |
1 envelope fleischmann's® pizza crust yeast or rapidrise yeast |
1 1/2 teaspoons sugar |
3/4 teaspoon salt |
2/3 cup very warm water (120 degrees to 130 degrees f) |
3 tablespoons extra virgin olive oil |
toppings |
1 tablespoon extra virgin olive oil |
1/4 teaspoon spice islands® garlic powder |
2 cups shredded mozzarella cheese |
1/4 cup chopped onion |
1/4 cup chopped or thinly sliced carrots |
4 cups chopped romaine lettuce |
1 cup chopped fresh tomatoes or halved grape tomatoes |
1/4 cup prepared italian salad dressing |
1/4 cup shredded parmesan cheese |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
5. Brush crust with 1 tablespoon olive oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots; spread over the crust.
6. Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!
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