To be totally honest, I wasn’t planning on posting this pizza recipe because after all it is not my recipe, I didn’t even make the pizza sauce! I just open a jar of the fabulous HEB Marinara sauce. I was having a totally lazy, easy homemade kinda dinner. Then, It came out of the oven…absolutely beautiful and perfectly brown! You guys, it deserves all the attention I am about to give it. Sorry I ever doubt you my dear pie.
If there’s one thing you need to know about this pizza is… this crust is amazing! It is by far the easiest and fastest pizza crust I have ever made. The recipe is from the “Betty Crocker Cookbook”. My mother in law gave me this book right after I got married, I think she found it on a State sale or something like that. The book is from 1983. It must had been a great year for pizza crust.
I normally make one big pizza with one side cheese and the other side, well, whatever I have in hand to be totally honest. This time for the adult side of the pizza I did pepperoni, mushrooms, onions and sliced deli peppers. Here’s one little tip for you; I always drizzle my pizza with olive oil right before I put it in the oven, that way the sauce doesn’t dry out and it always comes out looking perfect.
I hope you give this pizza a try, you wont regret it!
- –For Betty Crocker’s Pizza Crust–
- 1 package active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 2 1/2 cups all purpose flour
- –For the Toppings–
- 1 to 2 cups HEB Marinara Sauce’
- 1 8oz bag HEB Mozzarella Thick Shredded cheese
- Pepperoni slices
- Sliced mushrooms
- Thinly slice onions
- Deli sliced peppers
- olive oil
- Preheat oven to 425 Degrees.
- Line a baking sheet with parchment paper. I used a 11’x17′ baking sheet and it works perfect for this amount of dough but you can also split the dough in half and make two smaller pizzas.
- Dissolve the yeast in warm water, 105 to 115 degrees. (That’s what the recipe says but I never measure the temperature, I just make sure it is warmer than lukewarm, if it makes any sense).
- Stir in remaining ingredients; beat vigorously 20 strokes. Let rest about 5 minutes. (I also do this in my stand mixer with the dough hook attachment).
- Dust a clean surface with flout and using your fingertips shape the dough into a rectangle big enough to fit in the baking sheet and transfer.
- Add the marinara sauce, mozzarella cheese, and the rest of the toppings. Drizzle the top with a little olive oil and bake for 20 to 25 minutes until the cheese is melted and the crust is golden brown.
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