| 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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