Make-It Monday

We were getting really tired of heavy, rising pizza crusts that always fill you up on all that dough and detract from the yummy toppings, but here's a recipe from the Kraft What's Cooking magazine.  We tried it Saturday and it was a winner dinner!  It only takes about 20 minutes to put together, no rising required, and the batch makes enough for 4-12" pizzas.  We baked two and froze the rest of the dough in balls.  Serve with a fresh green salad and you've got the perfect light dinner!

By the way, we didn't really do all the "let stand" directions, but it stands while your getting other stuff ready.  It still turned out fine.

Thin Crust Pizza Dough

5 c. flour
1 c. parmesan grated cheese
1 tsp. quick rise instant yeast
1/2 tsp. salt
2 c. cold water
1/4 c. olive oil (or whatever you've got)

Mix 4 c. flour, cheese, yeast and salt in large bowl.  Add water and oil.  Stir til forms a soft dough.

Knead on lightly floured surface for 5 mins., or til dough is smooth and elastic, gradually adding remaining flour.

Cut dough in 4 pieces (each is enough for a 12" pizza).  Spray each piece with cooking spray.  If using immediately, cover loosely with plastic wrap and let stand 15 mins.

 If saving, place separately in resealable freezer plastic bags.  Seal and refrigerate up to 2 days or freeze up to 3 months.

Heat oven to 450 degrees.  Roll dough into 12 inch circle on lightly floured circle.  Press onto bottom of 12" pizza pan sprayed with cooking spray, stretching to fit (or if you don't have one, like us, just stretch it in whatever shape you want on a cookie sheet).  Let stand 10 mins. 

Put on your toppings.  Bake 15-18 mins., or til crust is golden brown.  Eat up!

Favorite Topping Ideas:

- Real bacon bits, feta cheese, black olives and pineapple (family fave on this crust)
- Spinach, feta and fresh tomatoes (put them on when you finish baking it)
- Chicken, red peppers, pineapple
- All veggie
- 4 cheese
- Ham, mushroom, black olive