Sunday, November 14, 2010

Candy corn pizza, quick pizza crust

Here is another item that I forgot to post, but as I'm adding pictures (soooo far behind I know.)  I found this picture.  I wanted to make this "pizza" as a side to go with my dinner in a pumpkin.  It was simple pizza.  I had made the crust to be eaten on Oct. 30.  We had trunk or treat, and a million things to do, so I pulled out an old recipe I had for a quick pizza crust from a friend of mine back in college.  I made the crust and then we ended up not having time to make the pizza before the trunk or treat so I refrigerated the dough and made it as a side to our Halloween meal.  It was tasty.  I don't suggest refrigerating the dough, it grew bigger than the container and then got dry spots.  But it was still workable.  The dough is great in a pickle though if you need a good pizza crust quick.  I didn't follow the regular directions on the dough - I cooked it how I always cook pizza which is with the oven as hot as it will go on a pizza stone for 8 minutes (giver or take 2 minutes.)  I'm just writing out the recipe for the dough.  
To make candy corn pizza with this crust (or any other crust), just add mozzarella in the middle and cheddar on the outside.  You could also do a gouda in the middle for yellow.  That would be fun, but we didn't have any.  We did try one with feta for the white and that was good too.  Heat until cheese is melted.

  • 1 cup warm water
  • 1 Tablespoon yeast
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoon oil
  • 2 cups flour
  1. Dissolve yeast and sugar in water.  Add salt, oil and flour.  Mix, knead for a few minutes until smooth.  
  2. Spread on a greased pan.  Let rise 5-10 minutes.  Add toppings.  Bake at 400 for 20-25 minutes. (When I cooked this as candy corn pizza I baked it like I do all pizza crust  now - for 6- 8 min at 550 directly on my pizza stone.)
Posted by Picasa

No comments:

Post a Comment


Related Posts with Thumbnails