Title: PIZZA+++FGGT98B
Categories: Italian
Yield: 4 servings
For the dough:-
1 tb Active dry yeast
1 1/4 c Warm water
Pinch of sugar
4 c Unbleached white flour
1 ts Salt
3 tb Olive oil
For the topping:-
2 Garlic;cloves
3 tb Olive oil
Salt to taste
1 1/2 c Tomato sauce
2 c Sliced mushrooms
1 1/2 Sl Green peppers
1 c Sliced onion
1 1/3 c Low-fat cottage cheese
3 ts Oregano
4 ts Olive oil
THE DOUGH: Place yeast, 1/4 cup warm water, and
sugar in a large bowl or the work bowl of your food
processor. Let proof (become bubbly). Mix in flour and
salt. Mix in remaining 1 cup warm water and olive oil.
Knead or process until dough is smooth and elastic,
adding more flour if needed. Place dough in a large
greased bowl, cover with a towel, and let rise for
about 45 minutes. While the dough is rising, place 4
unglazed, 5-inch square quarry tiles or pizza tiles in
oven and heat oven to 450°F. Pizzas baked on such
tiles have crunchier crusts. After dough has risen,
divide it into 4 equal parts, form each into a smooth
ball, and cover for 10 minutes. Roll the dough into 4
small circles, 10 to 12 inches each. Wait 10 minutes
more. Roll the dough thinner. a thin layer of cornmeal
or grease pizza pan with oil. Place one rolled circle
of dough on the pizza peel or in pizza pan. Crush
garlic into olive oil. Paint surface of the dough with
garlic oil and
sprinkle with salt. Spoon about 1/4 cup tomato sauce
over dough. Arrange mushrooms, green pepper and onion
over tomato sauce. Put cottage cheese on top (as if it
were mozzarella). Sprinkle with 3/4 teaspoon oregano
and drizzle with olive oil. Bake for 10 - 20 minutes
or until crust is golden brown. DEE PENROD
