Tuesday Taste Tempter 5.6.08

Tuesday Taste Tempter 5.6.08

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Today’s recipes have been submitted by Martha White Kitchens, www.marthawhite.com.

Rosemary Focaccia

2 (6.5 ounce) packages Martha White® Pizza Crust Mix (Crispy Crust Recipe) or 2 (7.25 ounce) package Deep Pan Pizza Crust Mix
1 cup hot water (120 to 130 degrees)
1 1/2 tablespoons olive oil, divided
1 1/2 tablespoons fresh rosemary leaves
1 teaspoon coarse salt
Freshly ground pepper to taste
3 tablespoons shredded mozzarella cheese

Grease large baking pan. In large bowl, combine pizza crust mix and hot water; stir about 30 strokes with fork or until well blended. Shape dough into ball. Brush with 1 teaspoon olive oil. Cover; let stand 5 minutes. Place dough on prepared pan and press into 9-inch round. Cover; let rise in warm place for 45 minutes or until puffy.
Preheat oven to 425 degrees. Make indentations into dough with fingertip. Drizzle with remaining olive oil, sprinkle with rosemary, salt, pepper and cheese. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Cool; cut into wedges or strips.
8 to 10 servings

Pizza Margherita

1 (6.5 ounce) package Martha White® Pizza Crust Mix
1/2 cup hot tap water
1 tablespoon Crisco® Olive Oil
1 clove garlic, minced (about 2 teaspoons)
4 Roma tomatoes, coarsely chopped or 1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons coarsely chopped fresh basil
Salt and pepper, to taste
4 ounce (1 cup) shredded mozzarella cheese

Heat oven to 500 degrees. Grease a large baking sheet. In medium bowl, combine pizza crust mix and hot water. Stir vigorously with a fork until blended (about 30 strokes). Form into a ball; grease with 1 teaspoon olive oil. Cover and set in a warm place for 5 minutes.
With greased hands, press dough evenly into a 12-inch by 9-inch rectangle on prepared baking sheet. Pinch edges to form a rim.
Drizzle 2 teaspoons olive oil over dough; spread evenly. Sprinkle with garlic. Top with tomatoes, basil, salt and pepper. Sprinkle with cheese. Bake at 500 degrees on lowest oven rack 10 to 14 minutes or until crust is golden brown and cheese is melted. Remove from baking sheet onto wire rack to cool slightly. Cut into slices on cutting board.
6 to 8 servings
Published in The Messenger 5.6.08

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