Source:
Entertaining - Appetizers to Desserts
instructions
Pizza's not only for round pans. Large jelly roll or sheet pans make it easy
to serve pizza to a crowd. Use these quality Wilton aluminum pans to achieve the
even heating and browning that results in a perfect, crunchy crust every time.
Crust
Tools:
Ingredients:
- 1 package active dry yeast
- 3/4 cup warm water
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2-2 1/4 cups flour
In mixing bowl, stir yeast into warm water until dissolved. Add sugar, oil and
salt. Stir in 1 1/2 cups flour. Gradually add remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-5
minutes. Shape dough into a ball and place in oiled bowl; turn dough to coat.
Cover and let rise in warm place for 1 1/2 hours or until doubled in bulk. Punch
dough down; knead 2 minutes on a floured surface. Roll or stretch dough into rectangle
to match size of pan. Place in oiled pan. Follow recipes below for rising and
baking directions.
Foccacia
- 1 recipe crust
- 1 large eggplant, sliced 1/8-in. thick
- 1 medium onion, thinly sliced
- 1/4 cup plus 2 tablespoons olive oil
- 3 cloves garlic; crushed
- 6 plum tomatoes
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
Preheat oven to 450°F. Place eggplant in strainer or colander, sprinkle with
1 tablespoon salt, let set 20 minutes. Blot on paper towel. Sauté eggplant
and onion together with 1/4 cup olive oil, add garlic, continue sautéing
until onion is limp and transparent, but not brown. In the meantime, brush 9 x
13 in. Sheet Pan with 1 tablespoon olive oil, roll out bread dough and fit into
pan. Let rise for 30 minutes, bake 10 minutes. Brush 1 tablespoon olive oil on
crust. Place tomato slices on slightly baked crust, add sautéed vegetables,
sprinkle black pepper and oregano on top. Bake an additional 15-20 minutes.
Makes 12 servings.
Fresh Vegetable Pizza
- 1 recipe crust
- 2 cups grated mozzarella cheese
- 1/4 lb. (about 6) ripe Italian plum tomatoes, sliced 1/8" thick
- 3 tablespoons olive oil
- 1/2 lb. Mushrooms, sliced
- 1 small onion, sliced
- 1/2 red pepper, cut in strips
- 1/2 green pepper, cut in strips
- 1 teaspoon fresh basil
- Salt & pepper to taste
Preheat oven to 450°F. Lightly oil bottom of 10 1/2 x 15 in. Jelly Roll/Cookie
Pan. Roll out dough to fit pan (this is a thin crust). Place dough in pan. Let
rise 20 minutes. Sauté mushrooms, onions, red & green peppers in 2
tablespoons olive oil. Place mozzarella on crust, add tomatoes and sautéed
vegetables. Sprinkle with basil, salt and pepper. Dribble on remaining olive oil.
Bake for 20 minutes or until crust is brown and cheese is melted.
Makes 12 servings.