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Fall Pizza

Yield

1 Pizza

Prep Time

10 minutes

Bake Time

12 - 15 minutes

Yield

1 Pizza

Prep Time

10 minutes

Bake Time

12 - 15 minutes

ingredients

  • 1-3/4 to 2-1/4 cups all purpose flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons oil Pumpkin Sauce-
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • ⅓ cup pumpkin puree
  • 2 tablespoons all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¾ cup milk
  • Cooked and chopped bacon Baby Kale or Arugula leaves
  • 1 cup shredded gouda cheese

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
  3. Add very warm water and oil; mix until well blended, about 1 minute.
  4. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
  5. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  6. Let dough rest at this point for 10 minutes.
  7. Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  8. To make the pumpkin pizza sauce, melt butter in a small saucepan over medium heat. Once melted, add flour and spices; whisk until crumbly. Whisk in pumpkin puree and milk. Cook until mixture has thickened slightly, about 2-3 minutes.
  9. Spread pizza dough with pumpkin pizza sauce. Top with bacon and kale and sprinkle with shredded gouda cheese.
  10. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
  11. *If you don't have a thermometer, water should feel very warm to the touch.
  12. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.
  13. Using the heels of your hands, push the dough away with a rolling motion.
  14. Rotate dough a quarter turn and repeat the fold, push and turn steps.
  15. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. Recipe Note: Use crust to make one thick crust 9-inch pizza.
  16. Increase baking time to 20 minutes. Make sure that your yeast is not expired, otherwise your dough will not rise.
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Fall Pizza

  • Yield: 1 Pizza
  • Prep Time: 10 minutes
  • Bake Time: 12 - 15 minutes

Ingredients

  • 1-3/4 to 2-1/4 cups all purpose flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons oil Pumpkin Sauce-
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • ⅓ cup pumpkin puree
  • 2 tablespoons all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¾ cup milk
  • Cooked and chopped bacon Baby Kale or Arugula leaves
  • 1 cup shredded gouda cheese

Directions

  • Preheat oven to 425°F.
  • Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
  • Add very warm water and oil; mix until well blended, about 1 minute.
  • Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
  • Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  • Let dough rest at this point for 10 minutes.
  • Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  • To make the pumpkin pizza sauce, melt butter in a small saucepan over medium heat. Once melted, add flour and spices; whisk until crumbly. Whisk in pumpkin puree and milk. Cook until mixture has thickened slightly, about 2-3 minutes.
  • Spread pizza dough with pumpkin pizza sauce. Top with bacon and kale and sprinkle with shredded gouda cheese.
  • Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.
  • Using the heels of your hands, push the dough away with a rolling motion.
  • Rotate dough a quarter turn and repeat the fold, push and turn steps.
  • Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. Recipe Note: Use crust to make one thick crust 9-inch pizza.
  • Increase baking time to 20 minutes. Make sure that your yeast is not expired, otherwise your dough will not rise.