Recipe: Cinnamon Streusel Pizza with Vanilla Drizzle

CINNAMON STREUSEL PIZZA
"Tender pizza crust topped with crumbly brown sugar mixture with a finishing vanilla drizzle."



FOR THE PIZZA CRUST:
1 3/4 to 2 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's Pizza Crust Yeast OR RapidRise Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm milk (120 to 130 degrees F)*
3 tablespoons butter OR margarine

FOR THE STREUSEL TOPPING:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/8 teaspoon Spice Island Ground Nutmeg
6 tablespoons butter OR margarine, softened
1/2 cup quick oats (not instant)

FOR THE FROSTING:
1 cup powdered sugar
1/2 teaspoon Spice Islands Pure Vanilla Extract
1 to 2 tablespoons milk

Preheat oven to 425 degrees F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk and butter until very warm (120 to 130 degrees F). Add to flour and mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Cover with a towel and let rest 10 minutes.

For topping, mix flour, brown sugar, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender or two forks until crumbly. Stir in oats. Sprinkle over pizza crust.

Bake on lowest oven rack for 12 to 15 minutes, until topping and crust are browned. Remove from oven and let cool on wire rack for 5 minutes.

For frosting, combine powdered sugar, vanilla and enough mix to make a smooth consistency. Drizzle over pizza. Serve immediately.

TO MAKE AHEAD:
Prepare pizza and refrigerate before baking for up to 24 hours. Pop in the oven when you're ready to serve!

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Makes: 1 (12-inch) pizza
Adapted from source: Fleishmann's Yeast, ACH Food Companies, Inc.