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Creepy Mini Pizzas

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 8

Set out your favorite pizza toppings and let everybody create their own spooky or fun masterpiece!

Ingredients

  3 1/4 - 3 3/4 cups all-purpose flour

  1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast

  1-1/2 Tbs sugar

  1-1/2 tsp salt

  1-1/3 cups very warm water (120° to 130°F)

  1/3 cup Mazola® Vegetable Plus! Oil

  Toppings:

  1-2 cups pizza sauce

  Suggested toppings: green, red and yellow bell peppers, mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley, etc.

  1 lb (total) shredded white and yellow cheeses such as mozzarella and cheddar

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Directions

1. Preheat oven to 425°F.

2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

3. 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. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

4. Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

5. Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.

6. When ready to bake, preheat oven to 475°F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

**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.


Nutrition Information