Thin Crust Pizza (Chicken Pesto Pizza)

From http://recipes.robbiehaf.com/T/272.htm
Makes 1 pizza

.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt

Top with Pesto, Mozzarella cheese, sliced red pepper, sliced red onion, and cut up grilled chicken. I've also added bacon, which is good.

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.-In a separate bowl, combine flour and salt.-Pour yeast mixture over flour mixture and mix well with a heavy spoon.-Turn dough onto a floured surface and knead for 2 minutes.-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).-Place dough on a lightly greased pizza pan and stretch dough to edges.-Spread sauce over crust and top with cheese and desired toppings.-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

We love this pizza, even Ella eats it! And it is my new dinner to make for friends.

Pizza Bombs

From Andrew and Ashley Wray
Makes 1-2 bombs or pizzas

5 c. flour
1 teas. salt
1/4 teas. pepper
1 T. sugar
1/4 c. oil
2 c. warm water
2 T. yeast

Dissolve yeast in water. Add remaining ingredients. Raise 1 hr. (if desired--this will make two pizzas for sure). Roll out dough. Cut out circles. Spoon sauce on center. Put on cheese, meat, etc. Fold dough over and press edges together. Bake at 400 for about 12-14 minutes until golden brown.

This used to be our one and only pizza that we made, but then we found another (flatbread style) that we use too. This one is still the best for a good old pepperoni & black olive (for the hubby) pizza.

Debbie's Breadsticks

From Nancy Jensen
Makes 1 dozen

1. Dissolve 1 teas. yeast, 1 1/2 teas. sugar, and 1 teas. salt in 1 1/2 cup warm water in a mixing bowl. Stir in 2-2 1/4 cup flour and knead in the rest until the dough is not wet but still slightly tacky. Let rest 5 minutes, covered with a damp cloth.

2. Divide dough into 12 pieces and roll into 10-inch ropes. Place on cookie sheet, brush with melted butter, sprinkle lightly with coarse salt, spray down with water from squirt bottle, and immediately put in the oven.

3. Bake for 15-20 minutes at 375 degrees, spraying with more water halfway through the bake time. Remove from oven, place on wire racks, and brush with more melted butter. Serve warm.

Breadsticks

From A Flood of Recipes From the 12th Ward p 53 (Merl Duersch, Jennifer Morrison)
Makes 2 cookie sheets full

1 1/2 cup warm water
2 T sugar
1 T yeast
3 cups flour
1/2 teas. salt
1 cube butter (I just melt some and put in on top or just brush on from soft tub)
parmesan cheese
garlic salt
Salad Supreme

Dissolve yeast and sugar in water. Add flour and salt. Knead 1-3 minutes. Let rest. Roll out dough on floured surface (Melt butter to roll breadsticks in-I don't do this) Roll into long strips, or whatever shape you prefer. Sprinkle with garlic salt, parmesan cheese, and/or Salad Supreme. Let raise 15-20 minutes or until double. Bake at 375 degrees for 15-20 minutes.

*The less you let them raise, the crispier they are, so whatever suits your fancy.

Shirley's Hot Rolls

From Grandma Beverly
Makes 24 rolls

1 cup hot water
1/2 cup shortening or lard
1/2 cup sugar
1 TBS yeast
2 eggs
1 cup cold water
6 cups flour
1 teas. salt

Mix first 3 ingredients. Add yeast when water is lukewarm. Add the rest and mix. (Love my Kitchen Aid mixer!)
Cover and let raise (Or set your oven to proofing).
Make into rolls (I put them into three square pans).
Cover and let raise again (or use that lovely proofing).

Bake at 375 degrees for approx. 20 minutes.

*For half the recipe, I fill two pans (the rolls aren't as big, but just as tasty!) These are my signature rolls now. We love them! Also, they are really good right after you make them, but they are even BETTER the next day for some reason.