KitchenAid 4KFP750 manual Deep Dish Pizza, VARIATION Thin Crust Pizzas

Deep Dish Pizza

Crust

1cup (235 ml) water

2tablespoons (30 ml) olive oil

1package active dry yeast

3cups (710 ml) all- purpose flour

1ounce (30 g) freshly grated Parmesan cheese (see TIPS)

1teaspoon (5 ml) sugar

3⁄4 teaspoon (4 ml) salt

1⁄2 teaspoon (2 ml) dried basil

Olive oil Cornmeal

Sauce

11⁄2-2 cups (355-475 ml) prepared pizza, Alfredo, barbecue, or other favorite sauce

Topping

3cups (710 ml) cooked sausage or ground beef, sliced pepperoni, Canadian bacon, ham, shrimp, cooked chicken, roasted peppers, fresh mushrooms, olives, onion, roasted garlic, fresh basil leaves, tomato slices, artichoke hearts, capers, or other favourite topping

1pound (455 g) shredded mozzarella, provolone, Cheddar, Parmesan, or other favourite cheese

In small saucepan, add water and 2 tablespoons

(30 ml) oil. Heat over low heat until warm, 105°F to 115°F (40.5°C to 46.1°C). Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add flour, Parmesan cheese, sugar, salt, and basil. Process about 5 seconds; scrape sides of bowl. Process until mixed, about 5 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture. Process 11⁄2 to 2 minutes; dough will form a ball.

Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.

Grease 14-inch (35.5 cm) (11⁄2 inches [3.75 cm] deep) pizza pan with olive oil; sprinkle with cornmeal. Punch dough down; pat into large circle. Press into bottom and up sides of pan. Top as desired with sauce, meat and/or vegetables, and cheese.

Bake at 400°F (204ºC) for 5 minutes. Reduce heat to 350°F (177ºC) and bake for 28 to 33 minutes, or until crust is deep golden brown and cheese is bubbly. Let stand 15 minutes before cutting.

Yield: 8 servings.

Per Serving: About 510 cal, 26 g pro, 41 g carb, 26 g total fat, 12 g sat fat, 55 mg chol,

970 mg sod.

VARIATION

Thin Crust Pizzas

Prepare dough as directed above and let rise. Grease 2, 12-inch (30.5 cm) pizza pans with olive oil; sprinkle with cornmeal. Punch dough down; divide into 2 balls. Pat into 12-inch (30.5 cm) circles, and press onto bottom and sides of pans. Bake at 425°F (218ºC) for 8 minutes.

Top each crust as desired with about 1 cup (235 ml) sauce, 11⁄2 cups (355 ml) meat and/or vegetables, and 8 ounces (225 g) cheese. Bake at 425°F (218ºC) for 15 to 20 minutes, or until crust is deep golden brown and cheese is bubbly. If baking both pizzas in one oven, switch racks halfway through baking.

Yield: 8 servings.

Per Serving: About 510 cal, 27 g pro, 42 g carb, 26 g total fat, 12 g sat fat, 55 mg chol,

1020 mg sod.

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