Yield: 6 Servings
|1 pack||Dry yeast|
|1 cup||Lukewarm water|
|1½ cup||Whole wheat flour|
|1½ cup||All-purpose flour plus more for dusting|
|¾ cup||Tomato sauce or your favorite purchased, brand|
|6 ounces||Low fat mozzarella cheese; coarsley grated|
|Sliced red yellow or green peppers|
|Chopped fresh herbs|
Preheat over to 500 F
In a small bowl, proof the yeast with the sugar in ¼ cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well. Turn the dough out onto a lightly floured surface and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk.
Shape the dough the into 6 balls and roll out each into a 5 inch round for a thick crust or 9 inch round for a thin crust. Transfer the rounds to ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange any optional topping over the sauce and sprinkle with 1/6th of the cheese.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom.
NOTES : I always have to add more water with this recipe.
Recipe by: Joan Loundon Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger <akiger@...> on Jul 26, 1997