* 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
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 6|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 452.8mg||16 %|
|Potassium 153.9mg||4 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 29.4g|
|Protein 5.1g||7 %|
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Calories per serving: 154
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