Pepper-and-olive pizza - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unsifted all-purpose flour |
| 1 | pack | Rapid-rising dry yeast |
| ½ | teaspoon | Salt |
| 1¼ | cup | Very warm water (120'F to 130'F) |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Yellow or white cornmeal |
| 1 | pounds | Monterey Jack or mozzarella cheese, cubed |
| 1 | each | Small sweet red, green & yellow pepper, seeded & cut into 1/4-inch strips |
| 12 | Pitted ripe olives, cut into halves | |
Directions
1. In large bowl, combine flour, yeast, and salt. Add warm water and 1 tablespoon oil; stir until flour has been moistened. Knead in bowl until ball forms; turn dough out onto floured board. Knead dough until smooth and elastic-about 5 minutes. Invert bowl over dough; let rest 20 minutes.
2. Grease 14-inch pizza pan and sprinkle with cornmeal. Roll dough out to 16-inch circle. Fit in pizza pan, rolling excess dough to form edge. Cover dough with clean cloth and let rise in warm place, away from drafts, 30 minutes.
3. Heat oven to 475'F. Spread remaining 1 T oil over dough. Sprinkle half of cheese over dough. Top with pepper strips, remaining cheese, and olives.
4. Bake pizza on bottom rack of oven 20 minutes or until crust is lightly browned and cheese has melted. Serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary