Quick Rise Pizza | Recipes

Quick Rise Pizza

(2) Ratings:
Prep Time:
Baking Time:
Makes:4 to 6 servings
Freezing:not recommended; dough can be refrigerated for up to 2 days.

It’s pizza time! This quick rise dough will have you serving up delicious slices before you know it. Try making it with your favourite toppings.


2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1 pkg (2¼ tsp/11 mL) instant quick-rise yeast
1 tsp 5 mL salt
3/4 cup 175 mL hot water (120° - 130°F/60° - 65°C)
1 tbsp 15 mL Crisco® Vegetable or Canola Oil
1/2 cup 125 mL pizza or pesto sauce
2 cups 500 mL sliced vegetables, i.e. mushrooms, zucchini, green pepper, red onion
1 sweet red pepper,  thinly sliced
1 1/2 cups 375 mL cooked chicken strips (about 2 boneless, skinless chicken breasts) or sliced pepperoni
1 1/4 cups 300 mL shredded mozzarella cheese


  1. Preheat oven to 475°F (240°C). Grease a 15” x 10” (38 cm x 25 cm) baking sheet.
  2. Combine flour, yeast and salt in large bowl. Stir in water and oil to make soft dough. Transfer to lightly floured work surface; knead for 3 to 4 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
  3. Roll dough to 15” x 10” (38 cm x 25 cm) rectangle. Fit into prepared pan. Spread with pizza (or pesto) sauce. Top with vegetables, sweet red pepper and chicken (or pepperoni). Sprinkle with cheese.
  4. Bake on bottom rack of preheated oven for 15 to 20 minutes or until crust is crisp.


  • For bite-size appetizer pizzas, cut full sized pizza into 5” x 2” (13 cm x 5 cm) fingers or strips.
  • Kid Friendly Recipe: Make mini pizzas and let your kids have fun topping their own. Divide dough into 8 separate balls, keeping unrolled dough under tea towel. On floured surface, roll out each ball to 6” (15 cm) circle.
  • Alternative Toppings: Roasted red pepper, grilled zucchini, black olives and feta; herbed cream cheese and smoked salmon; roasted potato slices, sun dried tomatoes and Swiss cheese; caramelized onions and goat cheese.

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