Betty Crocker Herbed Pizza Crust (Low-Fat)
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]w6+Pms6~n<ڳiI{|@`CHĵ9 o@J8Y8"g8;o~~%%V^|,L=oZV޷4zbY8nЙ\QܙL&#O8dɲV!!NHf{DD",=T>a+ zapVxeq(6tVTZ=<[FI1ˉyڊ66{m^u7,J`(AU񌼥\l앸Mzx앱F_TrqϞh,D9}L[JZvj /"֟m%g\iđsށ"7׻31C`G҄ݿRjlД+ubϹ/"=mfnf%ⶻ?$#߼ _*갫X+_0&?#·J|3KB>uV?[BdvF9t=牓4-3pL/57JVkY:q!Q{_eO>;?)}^=w>G8o}u/s7mvl+ݸP[ .ЗLEN3}2%TUN *i22NIԌ(k*FdURugC8sD|\3J8|#<<[IPG|uοxL>,&HuGGNmRfi!Y0>_H)>":(PѪ nHtHXq *#6UͿ**|:{Z\9 5J.UlZ(^&BQY'yQ✺@)y 'Gc}F1,-7Sm*TR"ꦅ`2 N;ެG&ӟ ڈ 4m轋ˆ. ŪT';p'J3F|'iwޛnFG AnwpGht[n~F9Αe߇ )W٩r`υC(^<zӛ6iӒ֚Cw10W5"zl΁re,"sDʻ\>풋"G]nZmgxvu"Rr(V\QZ{ .P$!.VB#m|έf:n)*4`u9hOOń*<żƮ ^1,""xڋxnTܸKw#˴ c@Ѧ]FEֈMݑ w7 W\o*b TWݛϢ|Mۭ;  9- [( 1.._`kh-iK~)v]XҨ+j uĒ\awlMt]k#Va]yں - Hk=u {Ca$,< /xX UR~黧/SxwLߍ^ſ//^h|. {ް68EJÜk1'<ѾhtmδrruxWRI `VNR2GeC2sDV !:?(3-O|HI1T??Oo#G%fE `Kc7Iфk -6京ꠢ<=*7Z;r{l8q{"-Vkx|Wg3a?vn6;2zQozݲBۍaR2`PC6+|0 Rf[ld6٭Xs㩀 R^T83"%bFZ Ty|#Qa"HH p9l8ݪӬJÍzȰ>^T.Z`_j;tޤ= ̪ΨIՖhP&{sln0EUVAgXv8؜%G)~W]XR̛=#i7>勭Ke3arұI,3ȪSL\dŦY `"lA񀆴7 dKvZUnHXDXuδvq9 wCnп(]1O_rL6 ͹3 )6lh( 4odȮf Kpl@7̓N^, *Ș]J:m|O""v՞ "ϯ 8J5kacFB,ģ3gxQ4NC0-c3j*pWFBȵB(&mS?48#h|D^o#)2|ȯ6& i:1JJg&! 32^ӁL*`3|*]0?Uuhe gA*d"F.y@S#c>/oGFۦp]D'",9]2B ɗ jdB § Q0S/OFEu0B{=b2pa܆-y@˘LwLg 4I2xlسX'Lഎnj_:ۘ d'Y$k@;465Q 9c&g߲I^ȋ } y6ߖyl¥ ~W ژ@طy;v0x^d Œ DcF#g >HD|ջ&ZGbpi l0A9z{Nx/p>d1 3fhCv?`"׀7&`]sOȆM!K mc,}Ȍhe_^@L4 Mzke\Im㹱ou>:Jy/wL@vK3o,|7ͨzGoMIR8k63 !d#&a2Z$EcuTE>&`2&3 acm/ 㡙Ahe55zۦ^fݱee`a m..3/L-,M}wel_@sc&\&2ilc)#de.",3gG˔TJaWH&@P?Ms.r8ӷ_g[-? BKR{N$zN6&F[e:x˨IB|K,#,Ȃ 0)9 mwz&^&}P&Z62Ѹ|o62.QҴZ-c2C+FSa$ﴭ2}0ϲɗ,4:9j:, eLfJΌ@~0\SpXټ$V4&˰mfMAgjFdiFpv>]h{S{*hj j zow"R;-Yu{Wwҟݽ+;;-z.3tSղ!c*i4x9'߳\ D,oU}|iЈke}\iO+p|RnJ'S2ŋ
Betty Crocker Herbed Pizza Crust (Low-Fat)
  Pizza    Crust    Low Fat  
Last updated 10/4/2011 8:08:22 PM. Recipe ID 35147. Report a problem with this recipe.
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      Title: Betty crocker herbed pizza crust (low-fat)
 Categories: Pizza, Low-fat
      Yield: 6 Servings
 
      1 pk Regular active dry yeast
    1/2 c  Warm water, (105 to 115
           -degrees)
    1/2 c  Whole wheat flour
    1/2 c  Tomato juice
      2 tb Chives, chopped fresh or 1
           -tablespoon freeze-dried
           -chives
      1 tb Rosemary, chopped fresh or 1
           -teaspoon dried rosemary
           -leaves, crushed
      1 ts Olive oil, or vegetable oil
    1/4 ts White pepper
  1 1/2 c  All-purpose flour, up 1 3/4
           -cups
 
  * Dissolve yeast in warm water in medium bowl. Stir in remaining
  ingredients except all-purpose flour. Stir in enough all-purpose
  flour, 1/2 cup at a time, to make dough easy to handle.
  
  * Turn dough onto lightly floured surface; gently roll in flour to
  coat. Knead about 5 minutes or until smooth and elastic. Spray medium
  bowl with nonstick cooking spray. Place dough in bowl, and turn
  greased side up. Cover and let rise in warm place 45 to 60 minutes or
  until double. (Dough is ready if indentation remains when touched.)
  
  * Punch down dough. Roll into 10- to 12-inch circle on lightly floured
  surface. Top and bake as directed in your favorite pizza recipe.
  Makes 10 to 12-inch pizza crust (6 slices).
  
  * Cracked Pepper Pizza crust: Substitute 2 tablespoons chopped fresh
  parsley for the chives and 1 teaspoon coarsely-ground black pepper
  for the white pepper.
  
  * Southwestern pizza crust: Omit rosemary. Stir in 1/4 teaspoon ground
  cumin and 1/2 teaspoon chile powder with the remaining ingredients.
  
  Typos by Brenda Adams ; mc post 5/31/97
  
  Recipe 




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Recipe ID 35147 (Apr 03, 2005)

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