Recipe: Skillet Pizza Crusts (freeze ahead then topped and baked)

SKILLET PIZZA CRUSTS

"Prepare crusts ahead and store in the freezer for your next pizza craving."

3 envelopes (1/4-ounce each) active dry yeast
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water (105 to 115 degrees F)
2 tablespoons olive oil

Combine first 3 ingredients in a 2-cup measuring cup; let stand 5 minutes.

Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until blended.

Turn dough out onto a floured surface; knead 5 minutes. Place in a bowl coated with cooking spray, turning dough to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk.

Punch dough down, and knead lightly 4 or 5 times. Divide into 6 equal portions; roll each portion into an 8-inch circle.

Cook each crust on 1 side in a (10-inch) nonstick skillet coated with cooking spray over medium heat 2 minutes or until lightly browned.

Cool crusts, and freeze in an airtight container up to 6 months.

TO TOP AND BAKE:
Place frozen pizza crusts on baking sheets. Spread evenly with sauce, and sprinkle with shredded cheese and toppings, as desired.

Bake in a 425 degrees F oven for 12 to 15 minutes or until edges are lightly browned and cheese melts. Cut into wedges.

Makes 6 (8-inch) crusts/pizzas
From: Recipelink.com
Source: Recipe booklet: Low-Fat Recipes, America's Best Recipes, Southern Living, Inc., 1996