Recipe - The 30-Minute Pizza

THE DOUGH
1 pack Fastrising dry yeast
3 cup Allpurpose white flour
(bread or highgluten flour
is not right for
this recipe)
1 cup Hot water (120Fto130F)
One half teaspoon Salt

TOPPING COMPONENTS
One half cup Mozzarella
(or other melting cheese),
thinly cut or sliced up
or cut into 1inch cubes
1 cup Tomato sauce; =OR=
1 One half pound Fresh tomatoes
seeded, drained
and roughly chopped
2 Garlic cloves (optional)
peeled and minced
One half teaspoon Dried oregano; =OR=
6 Fresh basil leaves,
shredded
Freshly ground black pepper
2 tablespoon Olive oil

Believe it or not, this pizza is ready in half an hour. PREHEAT OVEN TO
500F.

(MIXING AND KNEADING: 1 One half MINUTES.) Place the yeast and 1 cup of the
flour in the bowl of a food processor and pulse once using the metal knife
or the plastic dough blade. With the machine running, pour in the hot water
(make certain it's hot when you use it). As soon as it's in, turn the
machine off; add the salt and remaining 2 cups of flour. Next, pulse until
the dough begins to hold together; then let the machine run continously
until a ball of dough forms.

(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with
coarsely ground yellow cornmeal. Press the dough out into an 8inch circle
with your fingertips and then roll or stretch it out into a 15or18inch
pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings
over dough, and finish with a drizzling of olive oil. Bake 15 minutes or
until the crust is golden and the topping is bubbly. For a welldone crust
bake 5 minutes longer. Makes 1 Pizza

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini