Yield: 1 Servings
|½ cup||Whole wheat flour|
|1¼ \N||To 1 1/2 un-bleached flour|
|¾ cup||HOT water (120 deg)|
|¼ cup||Corn Meal (for flouring pan|
|1 \N||(6oz) can tomato paste|
|1 medium||Yellow pepper|
|1 medium||Red pepper|
|1 medium||Yellow onion|
|1 \N||(8oz) can mushrooms|
|1 cup||FF mozzarella (or|
|1 \N||(14oz) can Pealed Italian|
|\N \N||Tomatoes w/ Garlic & Spices|
|2 \N||Cloves garlic|
PreHeat Oven to 450 deg. First the crust, In a large bowl dissolve the yeast and sugar in hot water. Add whole wheat flour and ½ Cup of the un-bleached flour and stir. Work in the remaining flour till dough is dry enough to roll. Roll dough on floured surface till thin and the size of a large cookie sheet. ( Mine was so large I had to trim it).
Place on a corn meal floured cookie sheet. (I used a little oil spray to make the corn meal stick) At last Toppings, lightly brush the dough with tomato paste (I ended up using only ½ of the can).
Slice, mince, shred remaining ingredients place on pizza and slide in the oven for 15-20 minutes.
The resulting dinner passed the significant other test...
Posted by frankm@... (Frank I. Mason) to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....