Florentine stuffed pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole-Wheat Flour |
| 1½ | cup | Bread Flour |
| 2 | teaspoons | Yeast |
| ⅓ | cup | Tomato Paste |
| 1 | teaspoon | Garlic -- crushed |
| 5 | ounces | Spinach, Frozen, Chopped -- thaw & squeeze dry |
| 1 | cup | Mozzarella Cheese, Nonfat Or Reduced Fat -- shredded |
| ¾ | teaspoon | Sea Salt |
| 1 | cup | Water |
| 1 | tablespoon | Olive Oil |
| 1 | cup | Artichoke Hearts -- quartered |
| ⅓ | cup | Red Bell Pepper Strips |
| 3 | tablespoons | Parmesan Cheese -- grated |
| 1 | teaspoon | Dried Italian Seasoning -- crushed |
Directions
1 OR 1½ POUND CRUST
FILLING
Put the crust ingredients in the machine's bread pan. Use the RISE setting so that the machine will mix, knead, and allow the dough to rise. Roll the dough into a 15-inch circle. Place it in a 14-inch pizza pan coated with cooking spray, and form a rim of dough around the edges.
Cut a 7-inch "X" in the center of the dough. Cut another "X" to form eight wedges in the center. Combine the tomato paste and garlic, and spread the mixture in a 3-inch-wide border evenly around the edges of dough. Top the tomato paste with the remaining ingredients in the order listed. Pull the cut points of dough over the filling. Moisten the points with water and tuck under the outer rim. Press to firmly seal. Bake at 425 F for 15 to 18 mins. THis recipe makes 8 slices.
Recipe By : Smart Bread Machine Recipes - ISBN 0-8069-0690-1 From: Dan Klepach Date: 10-06-95 (21:24) (159) Fido: Cooking