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  "difficulty": "medium",
  "prepTime": 25,
  "cookTime": 50,
  "totalTime": 75,
  "serves": 8,
  "pot": false,
  "spicy": false,
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      "label": "Pizza Dough:",
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      "label": "1/2 cup RiceSelect® Red Quinoa",
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      "label": "2 1/2 cups all-purpose flour (approx.)",
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      "label": "Mushroom Pancetta Pizza:",
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      "label": "1/2 lb mushrooms, sliced",
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      "label": "1 cup prepared Alfredo sauce",
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      "label": "1/4 tsp red pepper flakes",
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      "label": "2 tbsp fresh chives, finely chopped",
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    {
      "instruction": "Pizza Dough: Prepare quinoa according to package directions. Let cool completely.",
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    {
      "instruction": "Stir together 1/2 cup warm water with sugar; stir in yeast. Let stand for 10 minutes or until foamy. ",
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      "instruction": "In large bowl, combine remaining warm water, oil and salt. Stir in flour and yeast mixture, stirring until shaggy dough starts to form. Transfer to lightly floured work surface. Knead for about 10 minutes or until smooth and elastic. (If dough is too sticky, add up to 3 tbsp flour.) Knead in quinoa.",
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      "instruction": "Place dough in greased bowl. Cover with plastic wrap and let stand at room temperature for 1 to 1 1/2 hours or until doubled in volume. ",
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      "instruction": "Punch down dough; cut into two portions. Roll out each portion into 12-inch round, about 1/4-inch thick. Place each round on lightly floured 12-inch pizza pan. Let stand for 20 minutes.",
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      "instruction": "Mushroom Pancetta Pizza: Preheat oven to 450°F. Heat 1 tbsp oil in large skillet set over medium heat; cook pancetta for 4 to 6 minutes or just until crispy around edges. Transfer to paper towel. Increase heat to medium-high. Heat remaining oil; cook mushrooms, garlic, thyme, rosemary, salt and pepper for 8 to 10 minutes or until golden and tender. Let cool completely.",
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      "instruction": "Spread Alfredo sauce evenly over each pizza crust, leaving 1/2-inch border around edge. Scatter fontina cheese over top. Top with mushrooms, pancetta, Parmesan and red pepper flakes.",
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      "instruction": "Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Drizzle with balsamic glaze and sprinkle with chives.",
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}

Ingredients

Instructions

  1. Pizza Dough: Prepare quinoa according to package directions. Let cool completely.
  2. Stir together 1/2 cup warm water with sugar; stir in yeast. Let stand for 10 minutes or until foamy.
  3. In large bowl, combine remaining warm water, oil and salt. Stir in flour and yeast mixture, stirring until shaggy dough starts to form. Transfer to lightly floured work surface. Knead for about 10 minutes or until smooth and elastic. (If dough is too sticky, add up to 3 tbsp flour.) Knead in quinoa.
  4. Place dough in greased bowl. Cover with plastic wrap and let stand at room temperature for 1 to 1 1/2 hours or until doubled in volume.
  5. Punch down dough; cut into two portions. Roll out each portion into 12-inch round, about 1/4-inch thick. Place each round on lightly floured 12-inch pizza pan. Let stand for 20 minutes.
  6. Mushroom Pancetta Pizza: Preheat oven to 450°F. Heat 1 tbsp oil in large skillet set over medium heat; cook pancetta for 4 to 6 minutes or just until crispy around edges. Transfer to paper towel. Increase heat to medium-high. Heat remaining oil; cook mushrooms, garlic, thyme, rosemary, salt and pepper for 8 to 10 minutes or until golden and tender. Let cool completely.
  7. Spread Alfredo sauce evenly over each pizza crust, leaving 1/2-inch border around edge. Scatter fontina cheese over top. Top with mushrooms, pancetta, Parmesan and red pepper flakes.
  8. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Drizzle with balsamic glaze and sprinkle with chives.