Quick Rise Pizza Recipe

Name: Quick Rise Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: serving size: 4 to 6 servings
Ingredients: 2 cups Robin Hood® Original All Purpose Flour; 1 pkg (2¼ tsp/11 mL) instant quick-rise yeast; 1 tsp salt; 3/4 cup hot water (120° - 130°F/60° - 65°C); 1 tbsp Crisco® Vegetable or Canola Oil; 1/2 cup pizza or pesto sauce; 2 cups sliced vegetables, i.e. mushrooms, zucchini, green pepper, red onion; 1 sweet red pepper, thinly sliced; 1 1/2 cups cooked chicken strips (about 2 boneless, skinless chicken breasts) or sliced pepperoni; 1 1/4 cups shredded mozzarella cheese

Ingredients

2 cups Robin Hood® Original All Purpose Flour
1 pkg (2¼ tsp/11 mL) instant quick-rise yeast
1 tsp salt
3/4 cup hot water (120° - 130°F/60° - 65°C)
1 tbsp Crisco® Vegetable or Canola Oil
1/2 cup pizza or pesto sauce
2 cups sliced vegetables, i.e. mushrooms, zucchini, green pepper, red onion
1 sweet red pepper, thinly sliced
1 1/2 cups cooked chicken strips (about 2 boneless, skinless chicken breasts) or sliced pepperoni
1 1/4 cups shredded mozzarella cheese

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD serving size: 4 to 6 servings

Instructions

Preheat oven to 475°F (240°C).
Grease a 15” x 10” (38 cm x 25 cm) baking sheet.
Combine flour, yeast and salt in large bowl.
Stir in water and oil to make soft dough.
Transfer to lightly floured work surface; knead for 3 to 4 minutes or until smooth and elastic.
Cover and let rest for 10 minutes.
Roll dough to 15” x 10” (38 cm x 25 cm) rectangle.
Fit into prepared pan. Spread with pizza (or pesto) sauce.
Top with vegetables, sweet red pepper and chicken (or pepperoni).
Sprinkle with cheese.
Bake on bottom rack of preheated oven for 15 to 20 minutes or until crust is crisp.