Pretzel Pizza From A Box

Pretzel Pizza From A Box

Steve brought this home. It was on sale. I figured I could make pizza out of it, so here goes.

1.99 lb. box Ben’s soft Pretzel baking kit makes 10 pretzels or in our case today 2 pizzas.

Contents of box includes a sugar & cinnamon packet, which we won’t use.

The box gives instructions for a dough hook and low speed electric mixer plus hand-mixing. We’ll be hand-mixing.

Let’s check it out and see how it works and if it’s worth the buy.

1- In large bowl microwave 1-1/2 cups water for 30 seconds, test with fingers if warm. I went another 30 seconds on a 1100 watt microwave, which worked out well.

2- Add flour packet to yeast water and stir well to incorporate.

3- Begin mixing with clean hands and kneading in bowl to moisten all flour before turning onto counter.

4- Continue to knead dough till tacky the box instructed; mine never reached the tacky stage but was still good (5-7 minutes is accurate; don’t scrimp on the kneading). Form a smooth ball.

5- Rub some oil (I used extra virgin olive oil) on top of dough, then knead into the dough thoroughly. (They instruct spaying oil; I say don’t ever spray oil which once in the air can easily end up in your lungs.)

6- Place ball of dough in large clean oiled bowl that has enough room for dough to expand. Cover tightly with plastic wrap.

7- Turn oven to 400 degrees for exactly 1 minute. Turn heat off immediately. Open door and test air with hand to be sure it’s not too hot. Place bowl on bottom rack and close door.

If the oven got too hot, simply open door till it cools to warm, then place the dough bowl in the oven.

8- Let rise for 40 minutes is the instruction and I did exactly that – dough rose beautifully.

9- Remove from oven.

10- Turn oven back on to 400 degrees, let it preheat while you finish the pizza.

Today we make two sauces, one white and one red:

White Cheese Sauce:

Makes enough for 1 pizza

3/4 c. Forager Plain Cashewmilk yogurt

1/2 c. Violife Mozzarella shreds

2 t. dried basil

1 t. garlic powder

1/4 t. smoked paprika

light sprinkle red cayenne pepper

1/4 t. salt or to taste

1- Mix White Cheese Sauce Ingredients in bowl to evenly disperse. Set aside.

Red Sauce:

Makes 1-1/4 cups, enough for 2 pizzas, but we’re only using it for one today, so store in refrigerator the rest, okay?

10.75 oz. can condensed tomato soup

1/4 c. ketchup

1 t. onion powder

1 t. garlic powder

1 t. dried oregano

1 t. Worcestershire sauce

1/4 t. salt or to taste

2- Mix Red Sauce Ingredients in bowl till you only see red. Set aside.

LET’S ROLL OUT THE DOUGH.

First, make sure oven is on 400 degrees and preheating.

Second, combine baking soda packet with 4 c. tap water, stir and set aside.

Third, evenly oil 2 baking sheets – I used 2, 17×12 inch sheet cake pans.

1- Turn dough onto oiled surface. Press it down with upright fingertips to make multiple dents.

2- Cut in half as evenly as possible.

Maybe one pizza you want thin and the other pizza you want thicker in which case cut one half smaller or larger.

3- Roll out each dough the size of the pan or smaller, but as even as possible. I’m not looking for a thick rim crust, since I want the topping to go to the edge.

4- Bring the baking soda water over close to the dough and baking pans.

5- For each rolled dough, fold in half over hand/arm and submerge briefly in baking soda water, then lift to baking sheets, shaking excess water off, and lay each one out on pan without overlapping.

6- Using finger tips start at middle and finger-press the dough into the shape and thickness you want, then smooth it with your hands.

NOW LET’S TOP THE 2 DOUGHS

28 oz. can TOUCHE brand DICED Red Pepper (not hot, skin on), drained well in wire mesh strainer, Place over a bowl and push down with fist to drain out most liquid, don’t make mush of it

You’ll have leftover so refrigerate for other use.

about 2 c. Violife Mozzarella shreds (or other brand you like)

1 c. sauerkraut, drained well and squeezed a bit to release unwanted water – I used Roasted Garlic Cleveland Kraut

1 lg. sweet onion, peeled, cut ends off, then cut in half – slice very thinly one half of the onion and small dice the second half – keep separate

approx. 1/2 c. Follow Your Heart shaker Parmesan

some coarse salt from the salt packet

restaurant grind black pepper

For White Pizza:

1- Spread all of White Cheese Sauce evenly over dough to edge.

2- Sprinkle about 1 cup diced drained red peppers evenly over cheese sauce.

3- Top evenly with thinly sliced onion.

4- Sprinkle with coarse salt from packet, gingerly.

5- Sprinkle with black pepper as desired.

6- Bake in preheated 400 degree oven 17 minutes, checking halfway through by lifting corner to see when light-medium browned.

7- Remove from oven, remove from sheet pan to cutting board and cut as you like. Serve.

For Red Pizza:

1- Spread 1/2 to 3/4 cup Red Sauce evenly over dough to edge.

2- Sprinkle about 1 cup diced drained red peppers evenly over cheese sauce.

3- Top evenly with small diced onion.

4- Top with about 1 cup mozzarella shreds.

5- Top with about 1 cup squeezed sauerkraut.

6- Top with shaker parmesan as you like.

7- Top with coarse salt and black pepper grind to taste.

8- Bake in preheated 400 degree oven 17-20 minutes, checking halfway through by lifting corner to see when light-medium browned.

9- Remove from oven, remove from sheet pan to cutting board and cut as you like. Serve.

Notes: I found when cutting pizza, kitchen shears work better than the cutting wheel or large knife.

I made these pizzas ahead, then reheated them in an air fryer, using the bake mode (not the air-fry mode). It’s quick and the bottoms crisp up nicely. You could also use a toaster oven or the big oven (place on bottom rack @ 400 degrees).

All in all I’d say this was a success. Steve ate practically one pizza.

If you’re wondering what the baking soda water does, it helps to brown thus crisp the surfaces when applied and baked.

WHITE PIZZA