SPEEDY PROCESSOR PIZZA DOUGH
1¼ tsp. active dry yeast
11⁄3 cups warm water (105˚ - 115˚F) ¼ tsp. sugar
3½ to 3¾ cups unsifted
2 tbsp. olive oil
Sprinkle yeast over water; add sugar and let stand until yeast is dissolved (about 5 minutes).
Position dough blade in large workbowl of Black & Decker® Food Processor. Add 3 cups flour, salt and olive oil. With processor running, gradually add yeast mixture down feed chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1½ minutes. Stop and let dough rest for 10 minutes.
On lightly floured board, knead several times and form into ball. Place in greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour. Punch dough down. For thin crust pizza, divide dough in half. Roll out on lightly floured board to about
Spoon desired sauce onto crust and spread evenly. Top with desired toppings. Bake at 450˚F (232˚C) for 12 minutes, or until crust is golden and filling is hot.
Yield: 2 pizza crusts.
ARUGULA PESTO
2 cups packed fresh arugula leaves
1 cup packed basil leaves
½cup packed Italian parsley leaves
½cup grated Parmesan cheese
½cup pine nuts (pignoli)
2 large cloves garlic, minced
1 teaspoon grated lemon peel ¾ cup olive oil
Place all ingredients, except oil in large bowl Black & Decker® Food Processor fitted with cutting blade. Cover and process on HIGH until smooth, about 1 minute. Stop occasionally to scrape down sides of bowl. Remove pusher from feed chute and drizzle oil in an even stream into processor. Continue to process until mixture is smooth.
Makes about 1½ cups.
Note: If desired, substitute 2 cups packed baby spinach leaves for arugula.
PASTRY CRUST
1 cup unsifted
¼ cup shortening
2 tbsp. cold butter or margarine, cut into small pieces 2 to 4 tbsp. ice water
Position metal blade in large workbowl bowl of Black & Decker® Food Processor. Add flour, salt, shortening and butter. PULSE 3 or 4 times, for about 3 to 4 seconds each, until mixture is crumbly.
With processor running, drizzle in just enough water through the small feed chute until mixture pulls away from sides of bowl and forms a loose ball.
Remove workbowl from processor; remove blade. Turn dough out onto lightly floured work surface. Gently shape dough into ball. Wrap in plastic wrap and refrigerate for at least 20 minutes. (If storing longer, allow dough to rest on work surface for 15 minutes before rolling out.) Roll out to a circle 2 inches larger than the inverted pie plate to be used.
Transfer pastry to pie plate. To bake empty, pierce generously with fork. Bake at 425˚F (218˚C) until golden, about 12 minutes.
Makes one,
15 | 16 |
