Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 pack | active yeast |
| 1.00 cup | warm water; (110 degrees) |
| ¼ cup | olive oil |
| 3.00 cup | flour; to 4 cups |
| 2.00 teaspoon | salt |
| 1.00 cup | tomato sauce |
| 4.00 ounce | grated mozzarella cheese |
| 1 \N | === garnishes === |
| ¼ pounds | pepperoni slices |
| ¼ pounds | ground hamburger meat; browned |
| ¼ pounds | ground sausage; browned |
| 1.00 cup | sliced mushrooms |
| 1.00 \N | tomato; julienned |
| 4.00 ounce | grated cheddar cheese |
| ½ cup | hamburger dill pickles |
| 1.00 cup | shredded lettuce |
| 1 \N | tortilla chips |
Preheat the oven to 400 degrees. In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl.
Grease the bowl with olive oil and place the dough back in the bowl.
Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is now ready to be shaped into four individual pizzas. Press the dough out into four individual pizzas. Place the pizza dough on parchment-lined baking sheets. Spread ¼ cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the grated cheese.
Top the pizzas with what ever you wish and place in the oven. Bake the pizzas for 15 to 20 minutes or until golden-brown. Remove the pizza from the oven and slice into 4 slices. This recipe yields 4 individual pizzas.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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