Presto Pizzazz - Manual (Page 7)

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Try this quick and easy recipe with your favorite toppings for a pizza with great homemade taste.
Homemade Pizza
1 loaf of frozen bread dough, thawed
OR 1 recipe Basic Pizza Dough
(see recipe below)
½ cup commercial pizza sauce
½ cup of favorite toppings
(see suggestions below)
1 cup shredded part-skim milk
mozzarella cheese
Form bread loaf or pizza dough into a ball; place ball in center of baking pan and roll or stretch dough to a 10- to 12-inch circle.* Lightly
prick dough with fork. Spread pizza sauce evenly over dough. Place toppings evenly over sauce; sprinkle with mozzarella cheese. Place
loaded baking pan on rotating oven and bake using the DUAL setting for 11 to 13 minutes or until cheese is melted and bubbling. if
you prefer a crisp crust and have a large amount of toppings, it may be desirable to use the LoWER setting for 4 to 6 minutes before
switching to DUAL for 11 to 13 minutes.
*To make baking pan more stable for rolling or stretching dough, place a kitchen towel under baking pan.
Suggestions for Pizza Toppings:
spicy sausage/onions/black olives
pepperoni/mushrooms
spicy chicken/yellow and red pepper ham/sauerkraut
Canadian bacon/pineapple
spinach/onions/garlic squash/sun-dried tomatoes
artichoke hearts/tomatoes
Basic Pizza Dough†
Pinch sugar
1 cup warm water (105° to 115°F)
1 package active dry yeast
2½ – 3 cups all-purpose flour
½ teaspoon salt
2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.
Put 2½ cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed. Transfer
dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in
size, about 1 hour.
Punch dough down with fist. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15
to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto ® Pizzazz ® Plus baking pan.
†Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference.
Santa Fe Quesadilla
2 burrito-size flour tortillas (9-inch diameter)
⅓ cup prepared spicy black bean dip
¼ teaspoon ground cumin
4 ounces cooked chicken, cut in strips or shredded
1 tablespoon taco seasoning
2 tablespoons prepared chipotle salsa, or preferred type
¼ cup fresh or frozen (thawed) corn kernels
1 tablespoon sliced scallions
½ tablespoon chopped cilantro
½ cup shredded Pepper Jack cheese
Place 1 tortilla on baking pan.* Spread black bean dip evenly over tortilla. Sprinkle with cumin.
in plastic bag, toss chicken with taco seasoning so chicken strips are evenly coated. Remove chicken from bag and mix with salsa in
small mixing bowl. Place chicken mixture evenly over bean dip. Sprinkle with corn, scallions, and cilantro. Top with cheese. Place
remaining tortilla on top of cheese.
Place loaded baking pan on rotating oven and bake on DUAL setting for 9 to 10 minutes or until tortilla is crisp and browned. Remove
from baking pan and cut into wedges.
*To make baking pan more stable for preparing quesadilla, place a kitchen towel under baking pan.