2 Minute Pizza Or Pastry Crust Recipes

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

Steps:

• Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
• Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
• Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
• Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.

Steps:

• Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
• Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.

Steps:

• Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Steps:

• Preheat oven to 400°F(200°C).
• In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
• Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
• Carefully transfer the dough to a lightly floured baking sheet.
• Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
• Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
• Slice and serve.
• Enjoy!

Steps:

• Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
• Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times. That's it; it's ready! (You can also mix this in your food processor or with a beater, but it's less fun!).
• Use your fingers to pat the pastry into a pie plate or pizza pan. Add the rest of your ingredients and bake.
• NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.

Steps:

• Measure the flour, salt, and sugar into a food processor.
• Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
• Repeat until all butter has been incorporated. Don't pulse too much in between.
• Add a couple of tablespoons of water and pulse. Repeat until the dough is just forming little balls, and falls from the sides.
• Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc. Wrap the disc in the plastic wrap and refrigerate.
• KEY: Refrigerate for at least 1 hour before rolling out.
• Repeat with remaining dough.
• This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time. Just allow time for it to defrost naturally. Don't put in microwave.

Steps:

• Place flour, salt and sugar into a large mixing bowl and mix well.
• Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal.
• In a cup whisk together the yolk and 3 teaspoons of the ice water.
• Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl.
• If it's still crumbly add a bit more water, 1 teaspoon at a time.
• Turn out, knead for a few seconds and form into 2 even balls.
• Wrap in plastic and chill for 30 minutes.
• Roll out and use as you will.

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
• Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
• Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.

Steps:

• Mix flour, baking powder and salt together. Cut in the Tenderflake.
• Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
• Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
• Chill for 1 to 2 hours in a fridge.

Steps:

• Place the warm water in a large bowl and put the sugar inches Proof the yeast in it for about 10-15 minutes or until foamy.
• Add the remaining ingredients except the cornmeal and knead until elastic-y, just a couple minutes.
• Cover with a dish towel loosely, and let rise for about 30 minutes. In the final countdown, preheat the oven to 400°F.
• Read the description for the right pan size to use-- then grease it with cooking spray and sprinkle the bottom lightly with cornmeal.
• Depending on how thick the crust is laid out in the pan, bake for 5-8 minutes or until lightly browned. Remove the pan from the oven then lower the temperature to 350°F.
• Add your desired sauce, cheese, toppings, and seasonings and bake for another 10-15 minutes, then slice, serve, and enjoy.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.