Emily H. provided this recipe for the 2008 food storage social.
4 ½ to 4 ¾ cups flour
1 T. dry yeast1 ½ tsp. sugar
1½ tsp. salt1¾ cups water (120°)
2 T. oil
Combine 2 cups flour, yeast, sugar and salt. Mix well. Mix hot water and oil. Blend at low speed until moistened. Beat at medium speed for 3 minutes. Gradually stir in enough remaining flour to make a firm dough.
Knead 10 minutes. Let rest 20 minutes, covered. Shape into 12 even balls. Cover and let raise 30 minutes.
Roll out to a 6" circle three at a time. Bake on a cooling rack in a 500 degree oven for 3 minutes.
Sunday, April 5, 2009
Fruit Pizza
Makes 1 twelve-inch or 4 six-inch pizzas
Crust:
2 cups whole wheat flour
½ cup sugar 1 tsp. baking powder
¼ tsp. salt 1 T. water
½ cup margarine, room temperature
1 egg, slightly beaten
Fruit—strawberries, canned or fresh peach slices, kiwi, blueberries, bananas, etc. Stir together flour, sugar, baking powder and salt. With fork, mix in margarine until texture of fine meal. Stir in egg. If dough is very stiff add up to a tablespoon of water. Form into a ball. Cover; refrigerate 1 hour.
For a large pizza—spray 12-inch pizza pan with cooking spray. Spread dough evenly bringing dough up slightly at the edge of pan. Bake in preheated 350-degree oven 20 minutes. Remove from pan onto a large plate. Cool.
For small pizzas—cut four 6-inch circles from aluminum foil or parchment paper and place on baking sheet. Divide dough into 4 portions. Spread dough evenly onto foil circles, making a lip at the edge of dough. Bake in preheated 350-degree oven 12 to 15 minutes. Remove to cooling rack. Arrange fruit on crust. Pour glaze evenly over fruit. Let stand 2 hours before eating.
Glaze—Mix 2 tablespoons sugar, 4 teaspoons corn starch and ¼ teaspoon cream of tartar; stir in 1 cup cold liquid (ex. ½ cup orange juice and ½ cup water) Bring to a boil; let boil over medium heat for 1 minute. Pour over fruit.
Nutritional analysis: With 20 slices, one slice provides approximately:
122 calories, 2 g protein, 18 g carbohydrates, 2 g fiber, 5 g fat (1 g saturated fat, 0 trans fat), 11 mg cholesterol, 10 mcg folate, 1 mg iron, 111 mg sodium.
Courtesy of the Montana Wheat & Barley Committee
Crust:
2 cups whole wheat flour
½ cup sugar 1 tsp. baking powder
¼ tsp. salt 1 T. water
½ cup margarine, room temperature
1 egg, slightly beaten
Fruit—strawberries, canned or fresh peach slices, kiwi, blueberries, bananas, etc. Stir together flour, sugar, baking powder and salt. With fork, mix in margarine until texture of fine meal. Stir in egg. If dough is very stiff add up to a tablespoon of water. Form into a ball. Cover; refrigerate 1 hour.
For a large pizza—spray 12-inch pizza pan with cooking spray. Spread dough evenly bringing dough up slightly at the edge of pan. Bake in preheated 350-degree oven 20 minutes. Remove from pan onto a large plate. Cool.
For small pizzas—cut four 6-inch circles from aluminum foil or parchment paper and place on baking sheet. Divide dough into 4 portions. Spread dough evenly onto foil circles, making a lip at the edge of dough. Bake in preheated 350-degree oven 12 to 15 minutes. Remove to cooling rack. Arrange fruit on crust. Pour glaze evenly over fruit. Let stand 2 hours before eating.
Glaze—Mix 2 tablespoons sugar, 4 teaspoons corn starch and ¼ teaspoon cream of tartar; stir in 1 cup cold liquid (ex. ½ cup orange juice and ½ cup water) Bring to a boil; let boil over medium heat for 1 minute. Pour over fruit.
Nutritional analysis: With 20 slices, one slice provides approximately:
122 calories, 2 g protein, 18 g carbohydrates, 2 g fiber, 5 g fat (1 g saturated fat, 0 trans fat), 11 mg cholesterol, 10 mcg folate, 1 mg iron, 111 mg sodium.
Courtesy of the Montana Wheat & Barley Committee
Subscribe to:
Posts (Atom)