| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Main dish, Appetizers, Italian, Cheese/eggs | 4 | Servings |
INGREDIENTS
| 1/4 | c | Water |
| 1 | tb | Yeast |
| 2 | ts | Sugar |
| 3 1/2 | c | Flour, all purpose |
| 1 | c | Water |
| 1 | tb | Olive oil |
| 3/4 | lb | Mozzarella, shredded |
| 2 | tb | Olive oil |
| 1/2 | c | Basil, fresh |
| 1 | tb | Red Pepper Flakes |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
CRUST TOPPING Proof yeast in 1/4 cup warm water with 1 teaspoon sugar. Mix remaining ingredients (except water), add yeast mixture. Then add warm water until the mixture forms a soft ball. Knead. Allow dough to rise until doubled. Place on greased pizza pan. Marninate mozzarella in olive oil for an hour or more. Mix in basil and hot pepper flakes. Spread cheese and herb mixture on crust. Top with parmesan cheese. Bake in preheated 400 degree oven until golden and cooked through, about 20-25 minutes. Cut and serve. Serves 4 as a main dish, or serves 8-12 as appetizer, cut into bite sized pieces (2" squares). (I also like to occassionally top with mushrooms and reconstituted sun-dried tomatoes.) Posted by Barry Weinstein to the Fidonet Cooking echo 4-95 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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