betty crocker best of baking recipes.txt

"© General Mills, Inc. 1998."

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Per serving: 331 Calories (kcal); 26g Total Fat; (71% calories from fat); 14g

Protein; 10g Carbohydrate; 178mg Cholesterol; 647mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;

Other Carbohydrates

Serving Ideas : Serve this fluffy soufflé with asparagus spears, sliced ham,

whole-grain bread and fresh fruit for a delicious meal.

NOTES : Classic Shrimp Soufflé: Omit mustard, red pepper and cheese. Add 1

can (4 to 4 1/2 ounces) shrimp, rinsed and drained, and 1

tablespoon chopped fresh or 1 teaspoon dried tarragon to sauce

before adding the beaten egg yolks.

Nutr. Assoc. : 4098 0 0 518 2514 0 4922 0 0

Exported from MasterCook *

Classic Four-Seasons Pizza

Recipe By :

Serving Size : 2

Preparation Time :0:00

Categories

: Main and Side Dishes

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

Basic Pizza Dough for One Crust -- (see recipe)

cup Simple Pizza Sauce -- (see recipe)

cup shredded Mozzarella cheese (4 ounces)

cup shredded Provolone cheese (about 1 1/2

ounces)

cup chopped prosciutto or fully cooked

Virginia ham (about 2 ounces)

cup chopped fresh basil

teaspoons large capers -- drained

marinated artichoke hearts -- cut into fourths

flat fillets of anchovy in oil

fresh pear-shaped tomatoes -- peeled and chopped*

teaspoon olive oil

imported Italian black olives -- pitted

Prepare Basic Pizza Dough for One Crust and Simple Pizza Sauce.

Place oven rack in lowest position of oven. Heat oven to 500º. Press or

roll dough into 12-inch circle on lightly floured surface. Place on

ungreased pizza screen or in 12-inch perforated pizza pan. Press dough

from center to edge so edge is thicker than center. Spread pizza sauce

over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce.

Place prosciutto, basil, capers, artichoke hearts, fillets of anchovy and

tomatoes on cheese; drizzle with oil. Place olives on top.

Bake 8 to 10 minutes or until crust is golden and cheeses are melted.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Pizza"

Page 121

Betty Crocker - Best Of Baking Recipes