- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup milk
- 3 tablespoons butter OR margarine
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 tablespoons butter OR margarine, softened
- 1/2 cup quick oats
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk and butter until very warm (120° to 130°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 not using Pizza Yeast, allow dough to rest 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.
- Mix flour, brown sugar, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender or two forks until crumbly. Stir in oats and pecans. 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.
- Combine powdered sugar, vanilla and enough mix to make a smooth consistency. Drizzle over pizza. Serve immediately.
Make Ahead Tip: 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.