Filled pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry Active Yeast |
| 1 | cup | Water, luke-warm |
| 2 | tablespoons | Oil |
| 3 | pounds | Plum Tomatoes (chopped) -or- |
| 28 | ounces | Tomatoes (can) |
| 3 | ounces | Tomato Paste |
| 2 | Garlic Cloves, chopped | |
| 1 | pounds | Mozzarella Cheese, shredded |
| 8 | ounces | Mushrooms, sliced (2 cups) |
| 1 | cup | Green Peppers, sliced |
| If | edges turn brown first, cover with foil. | |
| 1 | teaspoon | Salt |
| 2¾ | cup | Flour |
| 2 | tablespoons | Olive Oil |
| Oregano to taste | ||
| Basil to taste | ||
| Parsley to taste | ||
| 1 | cup | Onion, sliced |
| 2 | Garlic Cloves, chopped | |
| 2 | ounces | Parmesan Cheese, grated |
Directions
DOUGH
SAUCE
FILLING
~-----------+ Dough +------------ * Sprinkle yeast on warm water, letting stand until dissolved.
Add oil, salt and / of the flour, beating well.
Gradually add more flour to form a soft dough.
* Turn out dough on a floured board.
Knead until smooth and elastic, about 10 minutes.
* Place in a greased bowl, turning to coat.
Cover with saran wrap and let rise in a warm place until double in size (about 1/ hours) or refrigerate overnite to rise.
~-----------+ Sauce +----------- * Combine first 4 ingredients and simmer until thick, about 20 minutes, stirring often.
* Add herbs.
~-----------+ Filling +------------ * Punch down dough and turn out on a floured board.
Divide dough into 2 balls, one slightly larger for the bottom.
Roll larger portion out to fit a 12" round and 1" deep pizza pan with a slight overhang.
* Spread bottom with mozzeralla cheese, / of the mushrooms, / of the
green peppers and garlic. Sprinkle with parmesan cheese.
* Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim.
* Bake in a preheated 450oF oven on the bottom rack for 7 minutes.
Remove from oven, add tomato sauce, remaining mushrooms and vegetables.
Sprinkle with the herbs and garlic.
* Return to oven, reducing heat to 400oF and bake an additional 25 minutes until brown and set.
Let stand 10 minutes before serving.
Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan]