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Ingredientes

  • 1 pkt Dry Active Yeast
  • 1 c. Water, luke-hot
  • 2 Tbsp. Oil
  • 1 tsp Salt
  • 2 3/4 c. Flour
  • 3 lb Plum Tomatoes (minced) -or possibly-
  • 28 ounce Tomatoes (can)
  • 3 ounce Tomato Paste
  • 2 x Garlic Cloves, minced
  • 2 Tbsp. Extra virgin olive oil Oregano to taste Basil to taste Parsley to taste
  • 1 lb Mozzarella Cheese, shredded
  • 8 ounce Mushrooms, sliced (2 c.)
  • 1 c. Green Peppers, sliced
  • 1 c. Onion, sliced
  • 2 x Garlic Cloves, minced
  • 2 ounce Parmesan Cheese, grated

Direcciones

  1. + Dough +-
  2. * Sprinkle yeast on hot water, letting stand till dissolved.
  3. Add in oil, salt and / of the flour, beating well.
  4. Gradually add in more flour to create a soft dough.
  5. * Turn out dough on a floured board.
  6. Knead till smooth and elastic, about 10 min.
  7. * Place in a greased bowl, turning to coat.
  8. Cover with saran wrap and let rise in a hot place till double in size (about 1/ hrs) or possibly chill overnite to rise.
  9. + Sauce +-
  10. * Combine first 4 ingredients and simmer till thick, about 20 min, stirring often.
  11. * Add in herbs.
  12. + Filling +-
  13. * Punch down dough and turn out on a floured board.
  14. Divide dough into 2 balls, one slightly larger for the bottom.
  15. Roll larger portion out to fit a 12" round and 1" deep pizza pan with a slight overhang.
  16. * Spread bottom with mozzeralla cheese, / of the mushrooms, / of the green peppers and garlic. Sprinkle with parmesan cheese.
  17. * Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim.
  18. * Bake in a preheated 450F oven on the bottom rack for 7 min.
  19. Remove from oven, add in tomato sauce, remaining mushrooms and vegetables.
  20. Sprinkle with the herbs and garlic.
  21. * Return to oven, reducing heat to 400F and bake an additional 25 min till brown and set.
  22. If edges turn brown first, cover with foil.
  23. Let stand 10 min before serving.
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