Recipe - Betty Crocker Herbed Pizza Crust (Low-Fat)

1 pack Regular active dry yeast
One half cup Warm water, (105 to 115
degrees)
One half cup Whole wheat flour
One half cup Tomato juice
2 tablespoon Chives, chopped fresh or 1
tablespoon freezedried
chives
1 tablespoon Rosemary, chopped fresh or 1
teaspoon dried rosemary
leaves, crushed
1 teaspoon Olive oil, or vegetable oil
One fourth teaspoon White pepper
1 One half cup Allpurpose flour, up 1 3/4
cups

* Dissolve yeast in warm water in medium bowl. Stir in remaining
ingredients except allpurpose flour. Stir in enough allpurpose flour, 1/2
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 12inch circle on lightly floured
surface. Top and bake as directed in your favorite pizza recipe. Makes 10
to 12inch pizza crust (6 slices).

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

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

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 5/31/97

Recipe by: Betty Crocker, New Choices Cookbook Posted to MCRecipe Digest
V1 #630 by Badams adamsfmle@sprintmail.com on May 31, 1997