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Prep 10min
Total20min
Servings4
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Ingredients
1
tablespoon Gold Medal™ all-purpose flour
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
tablespoon olive oil
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup shredded fontina cheese (2 oz)
1/4
teaspoon dried oregano leaves
Salt and pepper to taste
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Steps
1
Place pizza stone on middle oven rack. Heat oven to 450°F.
2
Sprinkle flour on work surface. Place dough on surface; press dough with hands or roll with rolling pin to desired thickness and shape. Lightly sprinkle pizza peel with additional flour (if you do not have a pizza peel, a flat cookie sheet will work). Transfer dough to pizza peel.
3
Drizzle oil over crust. Sprinkle with cheeses, oregano, salt and pepper. Transfer crust from pizza peel to pizza stone.
4
Bake about 8 to 10 minutes or until crust is golden and cheese is bubbly.
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If you don’t have a pizza stone, use a rimmed cookie sheet or 15x10-inch pan with sides—invert it when you place it in the oven.
For smaller pizzas, simply divide the dough into 2 portions and divide the ingredients equally between them.
You can substitute any semisoft cheese for the fontina.
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Nutrition Facts are not available for this recipe
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