Baking for the Cure: Pizza My Way Monday, September 26, 2011


Recipe from Patricia Wells of Powell, 1st Place, 2011 Tennessee Valley Fair, Fleischmann's Yeast "Bake for the Cure" Contest

1 pkt Fleischmann's Active Dry Yeast
2 1/2 cups warm milk (110-115 degrees F)
1/3 cup honey
1/4 cup butter, melted
2 tsp salt
8 - 8 1/2 cups all-purpose flour, divided
4 oz cream cheese, softened
1/4 cup confectioner's sugar
1 cup whipped topping
2 cups fresh fruit (blueberries, sliced strawberries, kiwi, mandarin oranges,

1/4 cup sugar
1/4 cup orange juice
1/4 cup water
2 tsp cornstarch


In a large mixing bowl, dissolve yeast in warm milk. Add the honey, butter, salt and 5 cups of flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. Punch dough down, divide in two. Shape one portion into a 12-14-inch pizza crust. Bake pizza crust on a large pan at 350 degrees F for about 10 minutes or until just brown. Keep an eye on it. Shape second piece into a 9x5x3-inch pan, let rise for 1 1/2 hours and bake loaf at 350 degrees F for about 20 minutes or until golden brown. (Makes one pizza crust and one loaf.)

Mix cream cheese, sugar and whipped topping until smooth and spread over crust. Arrange fruit on top.

Combine ingredients in a saucepan, bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Cool to room temperature, about 30 minutes. Brush over the fruit.


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