Type what you have

Ingredients

• ✓ pizza crust yeast
• all-purpose flour
• sugar
• salt
• water
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• mushroom
• black olive
• pepperoni
• curly leaf parsley
• fresh herbs
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 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. 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. 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. 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. 6 When ready to bake, preheat oven to 475 degrees 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.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ pizza crust yeast
• pepperoni
• mozzarella cheese
• oil
• water
• salt
• sugar
• all-purpose flour
• black pepper
• salt
• sugar
• onion powder
• garlic powder
• basil
• oregano
• tomato paste
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease two 12-inch pizza pans.
2. 2 Make sauce: Whisk together water, tomato paste, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper in a medium bowl until smooth. Set aside.
3. 3 Make crust: Combine 2 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms.
4. 4 Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes. Add more flour as needed. (If using RapidRise yeast, let dough rest, covered, for 10 minutes.)
5. 5 Divide dough in half. Lightly flour your hands, then pat each piece of dough onto the prepared pizza pans.
6. 6 Top dough with sauce, cheese, and pepperoni.
7. 7 Bake in the preheated oven until crusts are browned and cheese is bubbly, 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking.

By Contadina

Ingredients

• ✓ pizza crust yeast
• all-purpose flour
• sugar
• salt
• water
• oil
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine 2 cups flour, yeast, sugar, and salt in a large bowl; stir in warm water and ⅓ cup oil until well combined, about 1 minute. Gradually add enough flour to form a slightly sticky dough ball. Turn dough out onto a floured work surface; knead until dough is smooth, elastic, and not sticky, about 5 minutes.
3. 3 Divide dough into 8 equal portions; pat or roll dough portions on a floured work surface to about 8-inch circles (they don't need to be perfect).
4. 4 Brush both sides dough circles with oil; place on the grill. Cook on the preheated grill until bottoms are lightly browned and tops look set, 3 to 4 minutes. Transfer crusts to a baking sheet, grilled-sides up, using long-handled tongs.
5. 5 Lightly coat each crust with sauce; top with cheese.
6. 6 Slide pizzas back on the grill; cook until bottom crusts are brown and cheese melts, 3 to 4 minutes. Serve immediately.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ pizza crust yeast
• all-purpose flour
• sugar
• salt
• water
• vegetable oil
• turkey sausage
• spinach
• water
• ricotta cheese
• mozzarella cheese
• egg
• herb seasoning
• crushed red pepper
• garlic salt
• pizza sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make dough: Combine 1 cup flour, 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, slightly sticky dough ball. Knead on a floured surface, adding more flour if needed, until smooth and elastic, about 4 minutes. Cover and let rest on the floured surface.
3. 3 While dough rests, make filling: Cook and stir sausage in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; discard grease from the skillet. Add spinach and water to the skillet; sauté over medium heat until spinach is wilted, 1 to 2 minutes; drain liquid. Return sausage to the skillet with spinach. Set aside.
4. 4 Combine ricotta, mozzarella, and egg in a mixing bowl. Stir in Italian seasoning, crushed red pepper, and garlic salt; set aside.
5. 5 Divide dough into 4 equal pieces. Roll 1 dough piece into an 8-inch circle on a floured surface. Spread about 1/3 cup ricotta mixture over the bottom half of dough, leaving a 1/2-inch border. Top with heaping 1/3 cup sausage-spinach mixture. Fold the top half of dough over filling. Pull the edge of the lower crust over the top; fold and press layers together to seal. Transfer to a greased baking sheet; cut 3 to 4 vents on top. Repeat with remaining dough.
6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Transfer calzones to a wire rack to keep the bottom crust crisp while cooling slightly. Serve with pizza sauce for dipping.

By ARGO, KARO and FLEISCHMANN'S