Betty Crocker Big Red Cookbook 2011
3 C flour
1 Tbs sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 C milk, slightly warmed
2 Tbs vegetable oil
about 1/4 C water (I used about 1/2 C)
2 Tbs butter, melted*
*QUOTED DIRECTLY FROM SOURCE***
In a large bowl, sift together flour, sugar, baking powder, salt and baking soda. Mix warm milk and oil; stir into flour mixture. Stir in warm water, 2 Tbs at a time, until dough leaves side of bowl and forms a fairly stiff ball. The dough should not be sticky or dry.
I love Classico's new pizza sauce (and of course their spaghetti sauce!) Then we add some veggies and cheese of choice. Since I buy the Applegate pepperoni's they are usually huge and I cut them down (what you see by the olives)
After it is made, my daughter says to me, "Why flat bread?"so I explain the story. Then my husband says "What flyer?" and I show him. Turns out he was talking about the Pita Taco, not the flat bread pizza! Oh well... it was good and now I have a new thing to try to make :)
Divide dough into 4 equal pieces. Shape each into a ball; brush each lightly with some of the butter. Cover and let stand 20 to 30 minutes.
Working with one piece of dough at a time, roll into 8-inch circle or teardrop shape, about 1/4 inch thick, on lightly floured surface, taking care not to tear dough. Repeat with remaining dough.
Place dough on hot pizza stone and bake 3 to 4 minutes or until brown spots form and bubbles start to appear on surface. Turn; bake 7 to 8 minutes. Remove bread with a spatula; brush lightly with remaining butter. Wrap cooked breads in foil to keep warm, while cooking remaining dough. Cut each bread in half to serve.