Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
1 pk Dry Active Yeast
1 c Water, luke-warm
2 tb Oil
1 t Salt
2 3/4 c Flour
-----SAUCE-----
3 lb Plum Tomatoes (chopped) -or-
28 oz Tomatoes (can)
3 oz Tomato Paste
2 Garlic Cloves, chopped
2 tb Olive Oil
Oregano to taste
Basil to taste
Parsley to taste
-----FILLING-----
1 lb Mozzarella Cheese, shredded
8 oz Mushrooms, sliced (2 cups)
1 c Green Peppers, sliced
1 c Onion, sliced
2 Garlic Cloves, chopped
2 oz Parmesan Cheese, grated
~-----------+ Dough +------------
* Sprinkle yeast on warm water, letting stand until dissolved.
Add oil, salt and / of the flour, beating well.
Gradually add more flour to form a soft dough.
* Turn out dough on a floured board.
Knead until smooth and elastic, about 10 minutes.
* Place in a greased bowl, turning to coat.
Cover with saran wrap and let rise in a warm place until
double in size (about 1/ hours) or refrigerate overnite to rise.
~-----------+ Sauce +-----------
* Combine first 4 ingredients and simmer until thick, about 20
minutes, stirring often.
* Add herbs.
~-----------+ Filling +------------
* Punch down dough and turn out on a floured board.
Divide dough into 2 balls, one slightly larger for the bottom.
Roll larger portion out to fit a 12" round and 1" deep pizza pan
with a slight overhang.
* Spread bottom with mozzeralla cheese, / of the mushrooms, / of the
green peppers and garlic. Sprinkle with parmesan cheese.
* Roll out the other portion and cover, folding in the edges with
the bottom crust, pinching to make a standing rim.
* Bake in a preheated 450°F oven on the bottom rack for 7 minutes.
Remove from oven, add tomato sauce, remaining mushrooms and
vegetables.
Sprinkle with the herbs and garlic.
* Return to oven, reducing heat to 400°F and bake an additional 25
minutes until brown and set.
If edges turn brown first, cover with foil.
Let stand 10 minutes before serving.
