| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pizza |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2/3 |
c |
Warm water |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Olive oil |
| 2 |
c |
Flour; approximately |
| 2 |
md |
Onions; chopped fine |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Oregano; crushed |
| 3 |
md |
Tomatoes; sliced 1/4" thick |
| 2 |
oz |
Anchovy fillets; drained |
| 1/2 |
c |
Pimiento-stuffed olives; sliced thin |
| 1/4 |
c |
Parmesan cheese; grated |
| 2 |
c |
Mozzarella cheese; shredded |
INSTRUCTIONS
1) Sprinkle yeast over water in a large bowl. Let stand 3 to 5 minutes.
Stir in sugar, salt and 1 Tbsp. of the oil. Add 1 1/3 cups of the flour.
Mix to blend; beat until dough is elastic and pulls away from sides of
bowl, about 3 minutes.
2) Stir in 1/2 cup more flour to make a soft dough.
3) Place on floured surface. Knead until dough is smooth and develops small
bubbles just under the surface, 8 to 10 minutes. Place dough in greased
bowl, turn to grease all over. Cover, let rise in a warm place until
doubled in size, 30 to 45 minutes.
4) Saut. onions until limp and golden in remaining 2 Tbsp. oil; mis in
garlic and oregano.
5) Punch dough down, then roll or pat into a greased 12.5 to 13 inch pizza
pan. Spread with onion mixture; cover with a layer of tomatoes. Add
anchovies and olives. Sprinkle with cheeses.
6) Bake at 450¡F until crust is crisp and brown, 15 to 20 minutes. Cut in
wedges to serve.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5,
1998
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