Candy Cane Holiday Pizza

Candy Cane Holiday Pizza

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Yield

Serves 4-6 Serves 4-6

Difficulty

Intermediate Intermediate

Prep Time

35 min 35 min

Bake Time

20 min 20 min

Rise Time

10 min 10 min

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Ingredients

For the Dough:

1¾ cup flour, plus more for rolling
1 packet Fleischmann’s^® RapidRise^® Instant Yeast
1½ teaspoons sugar
¾ teaspoon salt
⅔ cup warm water (120°F–130°F)
2 tablespoons corn oil

For the Sauce:

⅓ cup pizza sauce
½ cup shredded mozzarella
20 slices pepperoni

Directions

For the Dough:

Preheat the oven to 425°F.
Line a standard size baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, Fleischmann’s^® RapidRise^® Instant Yeast, sugar and salt.
Add the warm water and corn oil and mix together until well combined.
On a lightly floured surface, knead the dough for about 3 minutes.
The dough should form a ball and will be slightly sticky.
Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

On a floured surface, roll out the dough to a 6" x 20" rectangle about ¼" thick.
Gently slide a piece of parchment paper under the dough.
Using a knife, cut out 3" tall triangles about ½" apart on the bottom of the rectangle.
Spread the pizza sauce on the top of the dough.
Sprinkle the mozzarella cheese evenly. Place the pepperoni slices on top, slightly overlapping each one.
Fold the cut ends over the toppings. Press the ends together and tuck the excess dough underneath.
Carefully curve the top end of the dough to the left to make a candy cane shape.
Bake in the oven for 15–20 minutes.

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