| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Plum tomatoes, drained |
|
|
28-ounce |
| 2 |
|
Garlic cloves, pressed |
| 2 |
T |
Chopped fresh parsley |
| 1 1/2 |
t |
Dried oregano, crumbled |
| 1 |
t |
Dried basil, crumbled |
| 3 |
t |
Olive oil |
|
|
Cornmeal |
| 1 |
lb |
Frozen bread dough, thawed |
|
|
1 loaf |
| 1 |
lb |
Shredded mozzarella, about |
|
|
4 cups |
| 7 |
oz |
Thinly sliced pepperoni |
| 1/2 |
c |
Grated Parmesan |
INSTRUCTIONS
Preheat oven to 425F. Coarsely chop tomatoes. Place in strainer and
drain well. Combine tomatoes with garlic, parsley, oregano and basil
in bowl. Brush 12-inch-diameter deep-dish pizza pan with 1 teaspoon
oil. Sprinkle pan with cornmeal. Roll bread dough out to 13-inch round
on lightly floured surface. Transfer dough to pan, extending 1 inch up
pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of
mozzarella over. Top with half of pepperoni and remaining tomato
mixture. Sprinkle with remaining mozzarella. Distribute remaining
pepperoni atop mozzarella. Sprinkle with Parmesan. Drizzle with
remaining 2 teaspoons olive oil. Bake until cheese bubbles and begins
to brown and crust is golden brown, about 40 minutes. Serves 8. Bon
Appetit November 1991 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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