Betty crocker herbed pizza crust (low-fat)

Yield: 6 Servings

Measure Ingredient
1 pack Regular active dry yeast
½ cup Warm water, (105 to 115 degrees)
½ cup Whole wheat flour
½ cup Tomato juice
2 tablespoons Chives, chopped fresh or 1 tablespoon freeze-dried chives
1 tablespoon Rosemary, chopped fresh or 1 teaspoon dried rosemary leaves, crushed
1 teaspoon Olive oil, or vegetable oil
¼ teaspoon White pepper
1½ cup All-purpose flour, up 1 3/4 cups

* Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour, ½ cup at a time, to make dough easy to handle.

* Turn dough onto lightly floured surface; gently roll in flour to coat.

Knead about 5 minutes or until smooth and elastic. Spray medium bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up.

Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.) * Punch down dough. Roll into 10- to 12-inch circle on lightly floured surface. Top and bake as directed in your favorite pizza recipe. Makes 10 to 12-inch pizza crust (6 slices).

* Cracked Pepper Pizza crust: Substitute 2 tablespoons chopped fresh parsley for the chives and 1 teaspoon coarsely-ground black pepper for the white pepper.

* Southwestern pizza crust: Omit rosemary. Stir in ¼ teaspoon ground cumin and ½ teaspoon chile powder with the remaining ingredients.

Typos by Brenda Adams <adamsfmle@...>; mc post 5/31/97 Recipe by: Betty Crocker, New Choices Cookbook Posted to MC-Recipe Digest V1 #630 by Badams <adamsfmle@...> on May 31, 1997

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