1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (86g) Recipe makes 8 servings
Calories 220
Calories from Fat 43		(19%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 268mg		11%
Potassium 78mg		2%
Total Carbohydrate 37.1g		12%
	Dietary Fiber 1.6g	6%
	Sugars 0.2g
Protein 6.5g		13%
detailed view... how is this calculated?

Basil & Garlic Pizza Dough (Abm)

Recipe #368470 | 40 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Katzen
Apr 29, 2009

A flavourful pizza dough that I often make ahead and refrigerate (can be frozen as well). Using the bread machine makes homemade pizza crust extremely easy! I use this dough for flatbread for bruschetta, as well. This recipe makes two 12" thin crust pizzas, one 14" thick crust pizza, or one 15x10" thin crust "party" pizza. You can make this a wheat crust by using half whole wheat and half white flour. (Prep time does not include bread machine processing time.)

SERVES 8 , 1 14 (change servings and units)

Ingredients

1 cup water
2 tablespoons olive oil or canola oil
3/4 teaspoon salt
3 cups all-purpose flour
2 teaspoons bread machine yeast
1 teaspoon basil, dried
1 teaspoon fresh garlic
1/4 cup parmesan cheese
1 tablespoon cornmeal

Directions

1
Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer. Process on Dough setting.
2
Sprinkle cornmeal on pizza pan.
3
Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle. Roll out dough and place on pizza pan.
4
Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Marmalade Rye Bread A-B-M

Applesauce Bread for Breadmaker

Sourdough Grain & Seed Bread

Cheddar Breadsticks

Whole Wheat Bread (A B M)

Featured Reviews for This Recipe

From: wicked cook 46

On Nov 1, 2009

Very tasty pizza dough . I was rushed and took it out of the bread maker 25 minutes early and still had a wonderfully risen light dough. I used granulated garlic and not fresh. I did not use it as pizza but baked for about 10 minutes took out of the oven brushed with garlic butter and topped with mozzarella and finished baking for cheesy garlic fingers. I used about half the dough and froze the remaining dough. Definite keeper. Made for PRMR

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lorrie in Montreal

On Aug 5, 2009

Made for Holiday Tag. Turned out fantastic! Simple ingredients and we will be testing this out as bread sticks next time.It made 2-12" thin crust pizzas just like Kat said it would! I also used Kittencal's Fat-free-no-cook pizza sauce.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CoffeeB

On May 28, 2009

OOOoooo, this will be the go-to pizza crust from now on. The only part that took the longest was waiting the 1 1/2 hours for the bread machine to finish the dough cycle. Wonderful tasting dough that gives you just a hint of spice and garlic. Much better than the plaino-plaino pizza dough or even the pre-made. Made for PRMR.