5 Minute Dough

INGREDIENTS

• 1½ cups flour, plus additional as needed

• 1½ tsp baking powder

• ½ tsp salt

• ¼ tsp baking soda

• 1 cup 2% plain low-fat Greek yogurt

• Flavoring (optional, see cook's tip)

• ¼ tbsp (7 mL) olive, canola or vegetable oil to grease stone

DIRECTIONS

1. In large bowl, combine dry ingredients; mix well. Stir in yogurt and flavoring (if desired); mix until combined (mixture will look dry).

2. Turn dough out onto lightly floured surface. Knead dough 4 minutes, sprinkling with additional flour as needed. Shape dough into a ball.

FOR GRILLING

• Preheat grill for direct cooking over medium-high heat.

• Roll dough into a 12” (30-cm) circle on a Pastry Mat using a lightly floured Baker’s Roller®. Brush Rockcrok Grill Stone with oil and transfer the dough onto the grill stone. Roll out dough to edges. Pierce entire surface of dough using pastry tool.

• Place Grill Stone on the grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating Grill Stone halfway through grill time. Remove Grill Stone from grill.

• Flip crust and top with your favorite toppings. Grill 4-6 minutes or until crust is deep golden brown. Remove Grill Stone from grill.

FOR WAFFLE PUFF PAN

• Divide dough in half and roll out each ball of dough onto the Pastry Mat to 8” (20 cm) discs.

• Pre-heat Waffle Puff Pan on medium heat for 2 minutes. Flip and heat for 1 minute. Spray both sides of the waffle maker with oil using the Kitchen Spritzer.

• Place the dough in the waffle maker and cook for 2-3 minutes. Flip the waffle maker over and cook for 2-3 minutes or until golden brown. Repeat this step with the remaining piece of dough. Remove with Nylon Fork.

Yield:

• 6 servings

Nutrients per serving: Calories 150, Total Fat 2 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 26 g, Fiber 1 g, Protein 6 g Cook's Tips: Here are some easy ways to flavor your crust: Stir in 1 tbsp (15 mL) chopped fresh herb or 2 tsp (10 mL) grated lemon zest into dry ingredients. Or, stir in 2 tbsp (30 mL) prepared pesto into yogurt. To prepare this recipe in a conventional oven, preheat oven to 450°F. Prepare recipe as directed in steps 1-4. Bake crust on lowest rack of oven 14-16 minutes or until crust is golden brown. Top as desired. Bake 6-9 minutes or until crust is deep golden brown.