PIZZA CRISPS

"Great for a meal, snack, pizza party, or lunchbox! Small, sturdy, crispy crust ideal for handheld venues."

FOR THE DOUGH:
6 to 6 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 envelope Fleischmann’s RapidRise Yeast
2 cups warm water (120-130 degrees F)
1/4 cup Mazola olive oil or vegetable oil
FOR THE SAUCE:
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Spice Islands Oregano or Sweet Basil (leaves)
1 clove garlic (minced)
FOR THE TOPPING:
crushed red pepper (optional)
2 cups shredded mozzarella cheese
2 cups grated Parmesan cheese

Preheat oven to 350 degrees F.

TO MAKE THE DOUGH:
In large bowl, combine flour, salt, and Fleischmann’s RapidRise yeast. Gradually add very warm water (120 to 130 degrees F) and olive oil to dry ingredients. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest for 10-15 minutes.

TO MAKE THE SAUCE:
In a small bowl, combine the tomato sauce, tomato paste, oregano, and garlic; set aside.

TO MAKE THE PIZZAS:
Punch dough down. Divide into 16 pieces. Roll each piece into 5-6 inch circle and place on greased baking sheet.

Top each with 1 1/2 tablespoons sauce. Spread sauce evenly over pizzas and sprinkle with crushed red pepper if desired. Top with mozzarella and Parmesan cheese.

Bake at 350 degrees F for 18-20 minutes or until cheese is melted and crust is golden brown.

Makes 16 Servings
Sauce: Mix all ingredients together in a small bowl.