| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive17 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Minced onion |
| 3 | tb | Olive oil |
| 2 | cn | Whole tomatoes; including liquid, |
| ; coarsely chopped | ||
| ; (28 ounces each) | ||
| 1 | cn | Tomato sauce; (15 ounces) |
| 1 | ts | Dried basil; crumbled |
| Cayenne pepper; to taste | ||
| Sugar to taste | ||
| Salt to taste | ||
| 1 | lb | Pizza dough; thawed according to |
| ; package directions | ||
| ; if frozen | ||
| 2 | c | Grated mozzarella |
| 1/4 | c | Freshly grated Parmesan; up to 1/3 |
| 1/2 | lb | Thinly sliced pepperoni |
INSTRUCTIONS
FOR THE SAUCE Make the sauce: In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the tomatoes, tomato sauce, basil, salt, cayenne, and sugar. Bring to a boil and simmer, covered, stirring occasionally, for 30 minutes. Preheat the oven to 400 degrees. Pat the dough into an oiled jelly-roll pan, sprinkle with the mozzarella, spreading it in an even layer, add the pepperoni and top it all with enough sauce to coat. (The sauce should be chunky.) Sprinkle with Parmesan cheese. Bake for 20 minutes, or until the crust is golden brown. Yield: 1 pizza, 4 to 6 servings Converted by MC_Buster. Per serving: 1573 Calories (kcal); 53g Total Fat; (30% calories from fat); 36g Protein; 242g Carbohydrate; 0mg Cholesterol; 1526mg Sodium Food Exchanges: 13 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.
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