Pizza Dough

Ingredients:

2 cups all-purpose flour

2 1/4 teaspoons instant dry yeast 

1 teaspoon sugar

1/2 teaspoon salt

2/3 cup lukewarm water (105-115 F or 40-45 C)

1 tablespoon extra virgin olive oil

Instructions:

Combine warm water with olive oil. Set aside. 

In stand mixer, whisk together flour, yeast, sugar and salt. 

Pour in water mixture and mix until all the flour has been incorporated and the mixture pulls together into a dough 

(If the dough is too sticky, add a little more flour, if it's too dry, add more water, a little at a time).

Knead until it is smooth, elastic, and springs back when pressed (about 5-7 minutes). 

Shape the dough into a ball and place in large greased bowl, rolling the dough around the bowl to coat with oil. 

Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour, or until it doubles in size.

Punch the dough down to release the air. 

Turn the dough out onto a lightly floured sheet of parchment paper and shape it into a 12-inch round or into 3 circles for 3 pie tin individual pizzas.

Now your pizza dough is ready for your favorite toppings!

Preheat oven to 450 for at least 30 minutes.

Bake for about 10 minutes until crust is browned and toppings are melty and cooked.

Crescent Roll Veggie Pizza

INGREDIENTS

• 2 (8-oz.) packages refrigerated crescent rolls
• 2 (8-oz.) packages cream cheese
• 1 cup mayonnaise
• 1 (1-oz.) package powdered Original Ranch dressing mix
• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped cauliflower
• 1/2 cup grated or finely diced carrots
• 1/2 cup finely chopped tomatoes (seeds removed)
• 1/2 cup chopped scallions

INSTRUCTIONS

Preheat the oven to 350°F.

Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then, using a fork, prick the dough all over.
Bake the dough for 10 minutes until golden brown; remove from the oven and allow to cool completely.

In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix.
Using a mixer, blend together the ingredients until smooth and creamy. 

Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.

Sprinkle the diced broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese.  Then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.

When ready to serve, slice the sheet into bars and serve.

Quick Pizza Dough

From: Jessica Hampton

1 package yeast

1 teaspoon sugar

1 cup warm water

2 Tablespoon oil

½ teaspoon salt

3 cups flour

Combine all ingredients. Roll out to make pizza crust. 

Bake at 425˚F for 10 minutes for crispy crust. 

Add toppings as desired.