Boboli Pizza Crust Recipe 385

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BOBOLI TYPE HERB & CHEESE PIZZA CRUST ABM



Boboli Type Herb & Cheese Pizza Crust Abm image

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

1 cup warm water
3 cups all-purpose flour
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon minced garlic (or 1 clove, chopped)
2 teaspoons parmesan cheese
1/2 teaspoon italian seasoning

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

BOBOLI PIZZA CRUST



Boboli Pizza Crust image

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

1 (8 g) package dry yeast (for faster rising use 1 tablespoon yeast) or 2 1/4 teaspoons dry yeast (for faster rising use 1 tablespoon yeast)
1 teaspoon sugar
1/4 cup warm water (105 F)
2 1/4 cups water (105 F)
6 tablespoons olive oil
6 cups flour
1 1/2 teaspoons salt (can use 1 teaspoon)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon thyme or 1/8 teaspoon rosemary

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

5 MINUTE EASY VEGGIE PIZZA/APPETIZER



5 Minute Easy Veggie Pizza/Appetizer image

I love Pampered Chef's version of this recipe but I don't want to turn the oven on during hot weather. Using a Boboli crust and vegetables from the grocery store salad bar make this recipe ultra easy and simple. I don't recommend using tomatoes or mushrooms in this recipe unless it will be eaten in one day. The tomatoes and mushrooms will get mushy if any is leftover. Peppers, carrots, red cabbage, broccoli, cauliflower provide great crunch and color. Enjoy!

Provided by Monica120179

Categories     Lunch/Snacks

Time 5m

Yield 1 pizza, 8-12 serving(s)

Number Of Ingredients 7

12 inches Boboli Thin Pizza Shell
1 (8 ounce) package cream cheese (I prefer light)
1 (1 ounce) packet of dry hidden valley ranch dressing mix
2 tablespoons mayonnaise
1/4 cup sour cream
2 cups finely chopped vegetables (broccoli, cauliflower, green or red peppers, shredded red cabbage, carrots, cucumbers etc.)
1 cup finely shredded mild cheddar cheese

Steps:

  • Beat cream cheese, ranch dressing mix, mayonnaise and sour cream with a hand mixer until well blended and creamy.
  • Spread the cream cheese mixture evenly across the Boboli crust until it reaches the edge. (Any remaining spread makes a great veggie dip!).
  • Sprinkle the pizza with the chopped vegetables and then top with cheddar cheese. Pat everything down so it stays together.
  • Cover and refrigerate for at least 1 hour (it tastes better the longer it sits).
  • Cut into thin wedges or bars and serve!

Nutrition Facts : Calories 185.6, Fat 17.3, SaturatedFat 10.3, Cholesterol 50.1, Sodium 201.6, Carbohydrate 2.1, Sugar 0.4, Protein 5.9

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