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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is the best pizza I've ever eaten! I sometimes mix walnuts with the pine nuts, but you can use your favorites.Marina Castle, North Hollywood, California Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1 teaspoon sugar |
5 tablespoons olive oil, divided |
1/3 cup pine nuts, chopped |
3 tablespoons minced fresh basil |
1-1/2 teaspoons salt, divided |
4 cups king arthur unbleached bread flour |
1 package (20 ounces) ground turkey |
1 medium onion, chopped |
1 medium green pepper, diced |
1 medium sweet red pepper, diced |
1 cup sliced fresh mushrooms |
2 garlic cloves, minced |
1 envelope ranch salad dressing mix |
1/2 teaspoon pepper |
1 can (3.8 ounces) sliced ripe olives, drained |
1/2 cup shredded parmesan cheese |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in 1 tablespoon oil, nuts, basil and 1/2 teaspoon salt. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; let rest for 5 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan.
4. In a large skillet, cook the turkey, onion, peppers, mushrooms and garlic in 2 tablespoons oil over medium heat until meat is no longer pink; drain. Sprinkle with salad dressing mix, pepper and remaining salt.
5. Brush remaining oil over dough. Top with turkey mixture, olives and cheeses. Bake at 425° for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 2 pizzas (8 slices each).
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