BOBOLI PIZZA CRUST
If you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. This is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on top and served warm just out of the oven with a plate of pasta, sooooo good! This recipe can be made either by hand or on your heavy-duty stand mixer, since there is a fair amount of dough to work with I stronly suggest to make this your stand mixer. For quicker rising use 1 tablespoon dry yeast.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h45m
Yield 3 pizza crusts
Number Of Ingredients 10
Steps:
- In a bowl, dissolve the dry yeast in 1/4 cup warm water (105 F is a perfect temperature) with 1 teaspoon sugar; let sit for 5-7 minutes, or until foamy.
- Add in the rest of the ingredients; mix well.
- Turn out on board and knead for 10 minutes.
- Place back in bowl, covered with a damp towel, and let rise for 34-40 minutes.
- Divide dough into 3 parts, and place in 3 olive oil-coated pizza pie pans; dimple dough with fingers.
- On top of dough, sprinkle a very small amount (approx 1/8 tsp each) of the following ingredients: Kosher salt, fresh ground black pepper, chopped rosemary OR thyme.
- Let dough rise 50-60 minutes.
- Bake at 350 degrees for 25 minutes.
- The baked crusts can be frozen and reheated at a later time.
Nutrition Facts : Calories 1162.2, Fat 29.6, SaturatedFat 4.1, Sodium 1246.3, Carbohydrate 193.2, Fiber 7.3, Sugar 2.1, Protein 26.9
BOBOLI PIZZA CRUST CLONE
Make and share this Boboli Pizza Crust Clone recipe from Food.com.
Provided by princess buttercup
Categories Yeast Breads
Time 1h10m
Yield 2 crusts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients (except second parmesan cheese) to breadmaker in order listed by your manufacturer.
- (put the garlic down inside the flour so it does not slow the yeast) Set breadmaker on dough setting.
- When cycle is done, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
- Bake 5-10 minutes at 450 F until light brown.
- Cool.
- Wrap tightly in foil and freeze.
- (or use).
BOBOLI WHOLE WHEAT PIZZA
I came up with this pizza variation to keep within the limits of Phase II of The South Beach eating plan. Patsy's pasta sauce contains only 3 g of sugar.
Provided by dojemi
Categories < 15 Mins
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Nore: Any other'legal' toppings can be added Preheat oven to 450 as directed on the Boboli package.
- Spread top of Boboli crust with enough sauce to cover leaving a 1- 2" rim.
- Add a generous amount of Mozzarrella cheese over the sauce.
- Top with chopped bell pepper.
- Top with sliced onion.
- Cook in 450 degree oven for 8-10 minutes or until cheese is melted.
- Cut into 6 slices and serve.
Nutrition Facts : Calories 213.6, Fat 10.2, SaturatedFat 4.8, Cholesterol 38.4, Sodium 1067.9, Carbohydrate 13.2, Fiber 0.7, Sugar 9.2, Protein 17
BOBOLI PIZZA
This recipe is for a pizza that is a little different from the usual. It's also called Italian Peasant Bread. When I first began making this years ago, the Boboli crusts were larger than now. You might need to make two or more for a family. I don't bother to peel or seed the tomato.
Provided by Lausanne
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place crust on a slightly greased baking sheet or pizza pan.
- In a small bowl, combine the oil, pepper, and garlic.
- Brush generously over the crust.
- Scatter the tomato, oregano, and cheese onto the crust.
- Bake at 400 degrees for 10-15 minutes, or until the cheese melts.
Nutrition Facts : Calories 67.4, Fat 5.9, SaturatedFat 2, Cholesterol 6.3, Sodium 119.4, Carbohydrate 1.9, Fiber 0.5, Sugar 0.9, Protein 2.2
BOBOLI TYPE HERB & CHEESE PIZZA CRUST ABM
This came from another one of my pizza cookbooks for a Boboli type crust but without any un-pronouncable ingredients. I'm not claiming it's a Boboli clone at all, this sounds tasty regardless. I think a mix of hard cheese like parmesan, romano, and asiago would do nicely in this instead of just parmesan. Prep time accounts for dough cycle, mine is 90 minutes.
Provided by the80srule
Categories Bread Machine
Time 1h40m
Yield 2 10-12, 2 serving(s)
Number Of Ingredients 9
Steps:
- Add all in the ingredients into your bread machine according to manufacturer instructions, although it's recommended to put the garlic in before the flour so it doesn't slow down the yeast. Do a dough cycle on the machine.
- When the dough cycle's finished, split the dough across two oiled 10" or 12" pie or pizza pans depending on how you like the thickness/consistency. Sprinkle the dough with extra parmesan cheese.
- Bake 8-10 minutes at 450F or until light brown. If you're going to eat the pizza right away, add your sauce, cheeses, and toppings of your choice and bake another 10-15 minutes, but for storage let cool then wrap tightly in foil and freeze.
Nutrition Facts : Calories 848.5, Fat 16.1, SaturatedFat 2.5, Cholesterol 1.5, Sodium 1198.1, Carbohydrate 151.6, Fiber 6.2, Sugar 6.8, Protein 21.7
TRICOLOR BOBOLI PIZZAS
Categories Olive Onion Pepper Appetizer Bake Goat Cheese Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium heat. Add sliced red onions and sliced red bell peppers and sauté until beginning to brown, stirring frequently, about 10 minutes. (Can be prepared 4 hours ahead. Let onion mixture stand at room temperature.)
- Preheat oven to 450°F. Place Boboli on pizza pans or cookie sheets. Spread each Boboli with half of olive paste. Top each with half of onion mixture. Sprinkle with crumbled goat cheese. Bake until cheese softens, about 10 minutes. Remove from oven. Sprinkle with chopped fresh oregano and toasted pine nuts. Cut pizzas into wedges and serve.
- *An olive spread available at Italian markets and specialty foods stores. If unavailable, use pureed, pitted, brine-cured black olives.
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