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      RECIPE TITLE "Cheese Pizza"  from Betty Crocker's Best Of Baking, © General Mills, Inc. 1998.

    yields Yield: 2 Pizzas (serving size:8) time --- difficultyeasy


    Pizza Crust -- (recipe follows)
    1 (8 ounce) can pizza sauce
    1 (4 ounce) can sliced mushrooms -- drained OR
    1 (4 ounce) can chopped green chiles -- drained
    3 cups shredded Mozzarella, Cheddar or Monterey Jack cheese (12 ounces)
    1/4 cup grated Parmesan or Romano cheese

    1 package regular or quick active dry yeast
    1 cup warm water (105º to 115º)
    2 1/2 cups all-purpose flour*
    2 tablespoons olive or vegetable oil
    1/2 teaspoon salt
    Olive or vegetable oil


    Prepare Pizza Crust. Spread pizza sauce over partially baked crusts.
    Sprinkle with mushrooms and cheeses.
    Bake pizzas at 425º about 10 minutes, until cheese is melted and pizzas are bubbly.
    Meat Pizza: Cook 1 pound ground beef, bulk Italian sausage or ground turkey, 1 teaspoon Italian seasoning and 2 cloves garlic, finely chopped, in 10-inch medium skillet over medium heat, stirring occasionally, until beef is brown; drain. Sprinkle beef mixture over pizza sauce. Decrease Mozzarella cheese to 2 cups.

    Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes. Move oven rack to lowest position. Heat oven to 425º. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal.
    Divide dough in half; pat each half onto 11-inch circle on cookie sheet with floured fingers. Prick dough thoroughly with fork. Bake about 10 minutes or until crust just begins to brown.

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