Filled pizza

Yield: 1 servings

Measure 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 \N Garlic Cloves, chopped
1 pounds Mozzarella Cheese, shredded
8 ounces Mushrooms, sliced (2 cups)
1 cup Green Peppers, sliced
\N If edges turn brown first, cover with foil.
1 teaspoon Salt
2¾ cup Flour
2 tablespoons Olive Oil
\N \N Oregano to taste
\N \N Basil to taste
\N \N Parsley to taste
1 cup Onion, sliced
2 \N Garlic Cloves, chopped
2 ounces Parmesan Cheese, grated

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]

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