Yummy yummy! Enjoy!
Pizza crust: (Tip: use the bread machine or food processor for easy assembly on cooking day.)
2 c. flour
2 t. active dry yeast
1 t. sugar
1/2 t. salt
3/4 c. water, warm
2 T. olive oil
For automatic bread machine: place ingredients in container in the following order: water, oilve oil, flour, sugar, salt, and yeast. Select dough setting and press START.
For food processor: dissolve yeast and sugar in warm water in a measuring cup; let stand til bubbly – about 10 min. Stir in olive oil and salt. Insert metal blade or plastic dough blade. Place four in work bowl. With motor running, pour yeast mixture through the feed tube in a steady stream, as fast as the flour absorbs it. When the dough forms into a ball, process an additional 45 seconds to knead. Shape dough into a ball and place in a greased bowl; turn to grease the top. Let rise in a warm place until doubled – about 1 1/2 hours.
Spray pizza pan with non-stick cooking spray or brush with olive oil. (I buy the disposable aluminum pans from the grocery store to make these pizzas since they are stored in the freezer for a while.) Gently stretch pizza crust to fit pan. Sprinkle crust with Cavender’s All Purpose Greek Seasoning and then mozzarella cheese.
Add desired toppings: hamburger, Italian sausage, pepperoni, bacon, ham, green peppers, onion, olives, mushrooms, etc.
Gently spread marinara sauce to cover cheese and toppings. Sprinkle with parmesan cheese.
To freeze: flash freeze for 30 minutes in pan. When frozen, wrap in aluminum foil.
To prepare: do not thaw pizza. Add cheese to top, if you’d like. (I do!) Heat oven to 400 degrees. Bake frozen pizza for 30 minutes, until crust is browned and cheese is fully melted.
This recipe ensures a fresh, crisp crust through the freezing process. The secret is in the cheese; when applied before any toppings or sauce, the cheese seals the crust against the moisture in the sauce.