Michael vogel's pizza - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 2 | 8-oz cans tomato sauce | |
| 1 | pack | (16-oz) hot roll mix |
| 3 | 8-oz packages mozzarella cheese, shredded | |
| 1 | 10-to 14-oz package mushrooms, stems trimmed & caps sliced | |
| 2 | tablespoons | Chopped fresh parsley leaves |
| 1 | teaspoon | Dried oregano leaves |
| 1 | cup | Grated Parmesan cheese |
Directions
1. In large skillet, heat 2 T olive oil. Add onion and saute until lightly browned. Stir in tomato sauce; cover and simmer sauce 20 minutes, stirring occasionally. 2. Meanwhile, prepare hot roll mix following packaged directions for mixing and kneading pizza dough.
3. Heat oven to 400'F. Divide prepared dough in half. Roll each half into a 12 inch round or 13 by 9-inch rectangle. Press dough rounds into two 12-inch round pizza pans or dough rectangles into 13-by 9-inch baking pans. Pinch edges to form rim around dough rounds or rectan- gles. Cover pans with clean cloth and let rise in warm place, away from drafts, 20 minutes.
4. Brush dough with remaining 2 T oil. Divide mozzarella between dough-lined pans. Spoon half of tomato sauce mixture onto each pizza.
Top with mushrooms, parsley, and oregano. Sprinkle pizzas with Parmesan cheese and bake 15 minutes or until cheese melts and dough is browned.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>