| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1990 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope dry yeast |
| 3/4 |
c |
Plus 2 tablespoons warm |
|
|
water 105F. to 115F. |
| 2 |
T |
Olive oil |
| 2 1/2 |
c |
Bread flour, or more |
| 1 |
t |
Salt |
|
|
Olive oil |
| 1 |
c |
Prepared pizza sauce |
| 3/4 |
c |
Pitted black olives, halved |
| 1/4 |
c |
Pitted green olives, halved |
| 12 |
oz |
Mozzarella cheese, shredded |
|
|
about 3 |
|
|
1/2 cups |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/3 |
lb |
Mushrooms, sliced |
| 1/2 |
|
Green bell pepper, cut |
|
|
julienne |
| 1/2 |
|
Red bell pepper, cut |
|
|
julienne |
| 1 |
T |
Olive oil |
|
|
Minced fresh herbs such as |
|
|
oregano basil and |
|
|
rosemary |
|
|
optional |
| 1/2 |
c |
Mesquite chips soaked in |
|
|
water 30 minutes |
|
|
and drained |
INSTRUCTIONS
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let
stand 5 minutes. Stir in 2 tablespoons oil. Mix 2 1/2 cups flour and
salt in processor using on/off turns. With machine running, pour yeast
mixture through feed tube and process until combined, about 10
seconds. Knead dough on lightly floured surface until smooth and
elastic, adding more flour to dough if sticky, about 5 minutes. Brush
large bowl with olive oil. Add dough, turning to coat entire surface.
Cover and let rise in warm draft-free area until doubled in volume,
about 1 1/2 hours. (Can be prepared 1 day ahead. Punch dough down;
cover and refrigerate. Bring to room temperature before continuing
with recipe.) Prepare covered barbecue grill (medium-high heat). Brush
14-inch pizza pan with 1-inch-high sides with olive oil. Punch dough
down and knead 2 minutes. Roll dough out on lightly floured surface to
16-inch round. Transfer to prepared pan. Spread sauce over dough;
sprinkle with black and green olives. Top with both cheeses, then
mushrooms and bell peppers. Drizzle with 1 tablespoon oil. Sprinkle
with minced herbs if desired. Add mesquite chips to fire. Open bottom
barbecue vent. Place pizza on rack on lowest rung. Cover, leaving top
vent half open. Bake until crust is golden brown, checking
occasionally, about 15 minutes. Serve immediately. Makes one 14-inch
pizza. Bon Appetit June 1990 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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