California Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | Maindish | 4 | Servings |
INGREDIENTS
| 1 | c | Lukewarm water, 110 degrees |
| 2 | Yeast | |
| 3 1/2 | c | Unbleached flour |
| 1 | t | Coarse salt |
| 1 | t | Sugar |
| 1 | T | Olive oil |
| 1 | c | Olive oil |
| 2 | c | Fresh basil leaves |
| 2 | Cloves garlic, chopped | |
| 3 | T | Pine nuts |
| 1/2 | c | Freshly grated parmesan |
| cheese | ||
| 1 | Onion, thinly sliced | |
| 1 | Sweet red pepper, seeded and | |
| sliced into strips | ||
| 1 | Green peppers, seeded and | |
| sliced into strips | ||
| 2 | T | Olive oil |
| 1 | T | Water |
| 1/2 | lb | Garlic and fennel sausage or |
| sweet italian sausage | ||
| 3 | oz | Goat cheese |
| 10 | oz | Mozzarella cheese, coarsely |
| grated | ||
| 2 | T | Freshly grated parmesan |
| cheese | ||
| 2 | T | Cornmeal |
INSTRUCTIONS
Date: Mon, 6 Sep 93 09:24:51 -0700 Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil. Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours. Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side. Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside. Preheat overn to 400 degrees. Spread remaining olive oil evently over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with finertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and cheese is bubbly.. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2004
Calories From Fat: 1141
Total Fat: 129.7g
Cholesterol: 187.6mg
Sodium: 3344.5mg
Potassium: 1499.9mg
Carbohydrates: 118.3g
Fiber: 18.2g
Sugar: 6.5g
Protein: 98.1g