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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
- + Dough +-
- * Sprinkle yeast on hot water, letting stand till dissolved.
- Add in oil, salt and / of the flour, beating well.
- Gradually add in more flour to create a soft dough.
- * Turn out dough on a floured board.
- Knead till smooth and elastic, about 10 min.
- * Place in a greased bowl, turning to coat.
- Cover with saran wrap and let rise in a hot place till double in size (about 1/ hrs) or possibly chill overnite to rise.
- + Sauce +-
- * Combine first 4 ingredients and simmer till thick, about 20 min, stirring often.
- * Add in 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 450F oven on the bottom rack for 7 min.
- Remove from oven, add in tomato sauce, remaining mushrooms and vegetables.
- Sprinkle with the herbs and garlic.
- * Return to oven, reducing heat to 400F and bake an additional 25 min till brown and set.
- If edges turn brown first, cover with foil.
- Let stand 10 min before serving.
