| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Italian4 | 8 | servings |
INGREDIENTS
| 1 1/2 | Envelopes dry yeast | |
| 1 1/2 | c | Warm water; (approximately) |
| 4 1/2 | c | Flour; sifted |
| 1 | ts | Salt |
| 1/4 | c | Vegetable shortening |
| 1 | lb | Tomatoes; peel/chop/drain |
| 1 | lb | Mozzarella cheese; sliced thin |
| Salt | ||
| Fresh ground pepper | ||
| 2 | ts | Oregano; crumbled |
| 2 | tb | Olive oil |
INSTRUCTIONS
DOUGH FILLING Dissolve yeast in 1/2 cup warm water. Place flour and salt in a large bowl and cut in the shortening. Make a well in the center and pour in the yeast. Mix well, adding enough additional water to make a soft dough. Knead briefly on a floured board. The dough should be soft but smooth and elastic. Form into a ball and place in a large oiled bowl. Turn once to grease both sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat and stretch the dough to fit the pan, leaving a 1/2" rim to hold the filling. Spread the pizza with the tomatoes and cover with slizes of mozarella. Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a thoroughly preheated 400F oven for about 30 minutes, or until the crust is golden brown and cheese is bubbly. Serves 8. Per serving: 540 Calories (kcal); 25g Total Fat; (41% calories from fat); 20g Protein; 58g Carbohydrate; 51mg Cholesterol; 510mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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