Recipe: Quick and Easy Herbed Pizza Crust

QUICK AND EASY HERBED PIZZA CRUST

2 1/2 cups whole wheat flour, divided use
1 pkg rapid-rise yeast
1 tsp salt
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1 cup water
1 tbsp olive oil

In a large mixing bowl or food processor fitted with a dough blade, combine 1 1/2 cups of the flour with the yeast, salt, sugar, oregano and basil; mix well.

Heat the water and the oil until hot to the touch (120-130 degrees F.) Add the hot liquid to the dry ingredients and mix well. Add the remaining cup of flour, a little at a time, mixing well after each addition. Knead the dough for several minutes or until smooth and elastic, either by hand or in the food processor. Add additional flour, if necessary, until dough is no longer sticky. Form dough into a ball, cover and allow to rest for 10-15 minutes.

Divide the ball in half. (If you are only going to use half the pizza dough, refrigerate the remaining half to use in the next few days or freeze for future use.)

On a lightly floured surface roll each half out into a circle 10-12-inches in diameter. Place the crust on a pizza pan which has been coated with a nonstick vegetable spray and top with sauce and toppings of choice.

Bake in a preheated 475-500 degree F oven until done.

If desired, crust may be prebaked for 5 minutes before adding toppings and baking.

Makes: 2 (12-inch) crusts
Adapted from source: San Francisco Examiner