This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HomemadePizzaCrust #CollectiveBias #HomemadePizza
Homemade pizza will forever be one of my favorite things in the world.
I love the smell of homemade pizza baking. I love being able to choose exactly what is going on our pizza. I love getting the kiddos involved and everyone making their own tiny pizzas.
Homemade pizza is just fun and delicious and making your own homemade crust is so much easier than you think!
We’re using my favorite trick for yeast baking again!
Remember how when I made my Maple Bacon Cinnamon Rolls, I talked all about how Fleischmann’s® RapidRise® Yeast is the best way to go when baking with yeast, especially if you’re a yeast newbie or intimidated by yeast?
Yeah, it’s still my favorite.
Fleischmann’s has 150 years of experience so you know you’re baking quality yeast recipes that you can feel proud to share with your family and friends.
Every time I use it, I’m amazed that it rises in just 10 minutes. You can see the photo above. Just 10 minutes!
It’s practically fool proof and I can’t recommend Fleischmann’s® RapidRise® Yeast enough for anyone who feels like they aren’t experienced enough to bake with yeast.
That’s how this pizza comes together in just 30 minutes. In the 10 minutes it takes to rise, you can prep everything else. Who knew homemade pizza could be a weeknight meal!
Tips for Baking with Yeast
- The most important tip: always follow the instructions on the package!
- You have to use warm – not hot – water when working with yeast. Hot water will kill the yeast and then your dough will not rise at all. Use a thermometer if you can – the water should be between 120F and 130F. If you don’t have a thermometer, the water should be warm to the touch but not hot. The water should also not be too cold.
- Always check the date on your yeast before you start baking! Expired yeast will not rise and you don’t want to waste all those ingredients.
- If you’re baking in the winter or your house is on the chilly side, your dough may take a few extra minutes to rise. When that happens to me, I like to put the bowl of dough on the counter right above my running dishwasher. The heat from the dishwasher helps to warm it up and rise quicker. You can also put it in the oven (not heated) with the oven light on.
How To Make Spinach Artichoke Pizza
Like I mentioned, this Spinach Artichoke Pizza comes together in about 30 minutes so it’s quick and easy.
Start by making the dough which means combining flour, a little bit of sugar, Fleischmann’s® RapidRise® Yeast, salt, hot water, and oil.
Once it’s all combined, knead it on a well floured surface for just a few minutes. Then it rises for 10 minutes.
While it’s rising, you can shred your cheese and chop the artichokes and tomatoes. Once the dough has risen, stretch it out to the size you want and then brush it with oil and fresh garlic. Top it with the spinach, artichokes, tomatoes, and cheese and then it goes into a super hot oven until the crust is golden brown, about 15 minutes.
I like to top it with fresh basil when it comes out of the oven. Find even more recipes and tips on baking with yeast on the Fleischmann’s® RapidRise® Yeast website.
- 1-¾ to 2-¼ cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1-½ teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup very warm water (120° to 130°F)*
- 3 tablespoons corn oil
For the pizza:
- 1 tsp oil
- 2 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 2 cups fresh baby spinach
- 1 cup canned artichoke hearts, drained and roughly chopped
- 2 roma tomatoes, seeded and roughly chopped
- fresh basil, for serving
- Preheat oven to 425°F.
- Combine 1 cup 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. Let dough rise for 10 minutes.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- In a small bowl, combine oil and garlic. Use a pastry brush to rush the oil all over the crust.
- Sprinkle half of each cheese on the crust. Top with spinach, artichokes, and tomatoes. Finish with the remaining cheese.
- Bake in preheated oven for 15 minutes or until crust is golden brown. Sprinkle with fresh basil before slicing and serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 527mgCarbohydrates: 53gFiber: 3gSugar: 2gProtein: 15g