Creepy Mini Pizzas Who can create the spookiest pizza?
Yield: 8 (6-inch) pizzas
Prep Time: 20 minutes
Bake Time: 12 to 15 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
1/3 cup Mazola® Corn Oil
1 to 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 pound (total) shredded white and yellow cheeses such as mozzarella and cheddar
Preheat oven to 425°F. 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.
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.
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.
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. If making a day ahead, place crusts in resealable plastic bags and refrigerate.
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.
*If you don’t have a thermometer, water should feel very warm to the touch.
**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.
Double Dipped Caramel Apples. A tart apple works best to pair with the creamy caramel.
Yield: 6 apples
Prep Time: 20 minutes
Chill Time: 10 minutes
6 medium apples
6 wooden sticks
1 package (14 ounces) caramel candies, unwrapped
1/4 cup Karo® Light Corn Syrup
OR Karo® Dark Corn Syrup
1 cup chopped walnuts
3/4 cup semi-sweet chocolate chips
1-1/2 to 2 teaspoons Mazola® Corn Oil
Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end. Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time.
Dip apples in hot caramel mixture turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Dip bottoms of apples into walnuts, turning to coat. Place dipped apples in prepared pan. Melt chocolate and corn oil in a small microwave-safe bowl on HIGH (100%)for 1 to 2 minutes; stir until melted and of drizzling consistency. Hold apple by stick and drizzle with chocolate.
Chill apples for 10 minutes or until chocolate is firm. Wrap apples individually if desired; store in refrigerator.
Halloween variation: After dipping apples in caramel dip bottoms in seasonal Halloween candy such as candy corn, candy coated chocolate pieces, candy coated peanut butter candies, etc. Drizzle with melted chocolate if desired.
The best part: both of these recipes offer heart health benefits. Did you know corn oil contains the most heart-healthy plant sterols than any other cooking oil? For more tips and recipes, check out Facebook.com/MazolaBrand!