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House Works: Pizza Night

Pizza night is a great chance for the family to spend quality time together. And making homemade pizza is a perfect way to get your family involved in the kitchen. In this House Works, Chef Judy joins us with some ideas on pizza crusts and toppings. There's something to please everyone!

Nebraska Pizza
Judy Gilliard
Servings: 6
CRUST
2/3 cup water (70º to 80ºF)
2 tablespoons olive oil
1/2 teaspoon salt
1 cup bread flour
1/2 cup whole wheat flour
3 tablespoons corn meal (1 tablespoon for the dough and 2 for the surface when rolling out dough)
1 1/2 teaspoons yeast
TOPPING
2 tablespoons extra virgin olive oil
1 teaspoon garlic paste
1 1/2 cups cheddar cheese, shredded
1 cup tomato, seeded and chopped
1/4 cup fresh basil, thinly sliced
1/2 teaspoon red chili flakes

To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual
cycle. When cycle is complete, remove dough to a surface lightly dusted with corn meal. If necessary, knead in additional flour to make
dough easy to handle. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

Divide dough into three pieces and roll out. Spray oil on one side and grill for 3 minutes on medium heat. Flip dough over onto bread board and top. Spread olive oil and garlic paste evenly over dough. Place the cheese nuggets and tomatoes evenly over dough. Sprinker the sliced basil chili flakes over the top. Grill on medium heat until crust is done. Cut into bite-size pieces.

Per Serving (excluding unknown items): 312 Calories; 17g Fat (49.9% calories from fat); 13g Protein; 27g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 256mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


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