Posted By FarmerJ on October 13, 2011
Normally, I make my pizza dough from scratch using flour, oil, sugar, yeast, etc. However, I may have discovered a new favorite pizza crust ~ one that would make true Italians cringe. But, since I’m not Italian, it matters not.
Pizza was on the menu the other night. As luck would have it, just about the time I should have begun preparation of the dough in order to give it sufficient ‘rise’ time, Darling Husbie announced we were going into town to run a few errands.
In a semi-scurry mode to pull something together for dinner once we got back home, I happened across a little gem on the Betty Crocker website. It was a recipe for making an entire pizza, but what I was interested in was the crust. Betty saved the day!
You won’t believe how extraordinarily simple this crust is. You also won’t believe how tasty it is. At least until you try it. So, try it!
In-a-Pinch Pizza Crust
1-1/2 cups Original Bisquick Mix
1/3 cup Water (very hot)
Move oven rack to lowest position. Heat oven to 450°F. Grease cookie sheet or 12-inch pizza pan. In medium bowl, mix Bisquick mix and hot water; beat vigorously 20 strokes.
Place dough on surface well dusted with Bisquick mix. (I used a little corn meal to dust my Pampered Chef pizza stone ~ it was my Grandma’s pizza stone, by the way, so everything made on it always tastes better.) Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch round on cookie sheet. Or press in pizza pan; pinch edge, forming 1/2-inch rim.
Top pizza crust with your favorite toppings. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
On this particular night, I made a Ranch Chicken pizza. I used a little Kraft Ranch dressing as my sauce, some leftover shredded chicken, a few bacon bits, a little diced bell pepper and plenty-o-cheese. It was delicious! I will definitely be using this recipe again…especially when I’m in a pinch for time.
Shared from the Prairie Farmstead Pizzeria to yours. ♥