Stir-N-Roll Pizza
Two quick pizzas on a no-yeast stir-and-roll dough of flour, baking powder, milk and oil, topped with tomato sauce, onion, oregano, Parmesan and mozzarella.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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When there is no time for yeast dough, this baking powder crust is ready in minutes: stir flour, baking powder, salt, milk and oil until it leaves the bowl, knead ten times and roll out two 13-inch rounds.
The edges are pinched up, the dough brushed with oil and topped with tomato sauce, onion, oregano, Parmesan and mozzarella.
Ingredients
Dough
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup milk
- 1/4 cup salad oil
- 2 tablespoons salad oil, for brushing
Topping
- 1 can (8 ounce) tomato sauce
- 1 tablespoon chopped onion
- 1/2 teaspoon oregano
- 1/2 cup grated parmesan cheese
- 1/2 pound shredded mozzarella cheese
Instructions
- Heat the oven. Heat the oven to 425°F.
- Mix. Measure the flour, baking powder, salt, milk and 1/4 cup oil into a bowl. Stir vigorously until the mixture leaves the side of the bowl.
- Knead. Gather into a ball and knead in the bowl 10 times to make it smooth.
- Roll. Divide in half. On a lightly floured cloth-covered board, roll each half into a 13-inch circle and place on a cookie sheet.
- Edge. Turn up the edge 1/2 inch and pinch so it stands up. Brush the dough with the 2 tablespoons oil.
- Top and bake. Layer on the toppings, dividing them between the pizzas. Bake 20 to 25 minutes. Cut into wedges and serve.
Tips
- Sauce first, then onion, oregano and the cheeses is the most natural layering order.
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