Pan Pizza 2

This is crispy, round crust, flavorful pizza, baked in 9" cake pans. If you don't care for the hot pepper, olive, and sun-dried tomato topping, it's just as tasty with other toppings, or even plain. This is an unusually quick home-baked pizza recipe.


Sauté garlic in olive oil, add other ingredients, and simmer while making dough.


Mix all ingredients while dough is rising.

Dough and Topping

Adjust oven rack to lowest position and heat oven to 200° F.

When oven reaches 200° F., turn it off. Lightly grease a large bowl with vegetable cooking spray. Coat each of two 9" cake pans with 3 T. olive oil.

Dissolve yeast in lukewarm skim milk. Combine 1 T. olive oil and sugar and with yeast mixture. Put flour and salt in food processor with metal blade. Add yeast mixture, and process until a smooth ball is formed. Put in greased bowl, and let rise in the previously warmed oven, covered, for 1/2 hour.

When the dough has doubled in size, transfer it to a lightly floured surface, divide in half, and light roll each half into a ball. Working with 1 dough ball at a time, roll and shape the dough into 9 1/2 inch rounds, and press into the oiled pans. Cover with plastic wrap and set in a warm spot (not in the oven) to rise for about 20 minutes. Meanwhile, preheat the oven to 400° F.

Remove plastic wrap from dough. Put half of the sauce on each round, leaving 1/2 inch border around edges. Put half of the topping on each pizza. Put half of the cheese on each pizza. Bake until cheese is melted and browned, about 20-25 minutes. Remove from oven, and let rest for 1-2 minutes. Using a spatula, transfer pizzas immediately (to keep the crust crisp) to a cutting board, and cut into 6 wedges each.

These pizzas freeze very well -- cool completely, and wrap in foil, storing in freezer bags.

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