| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Fixed |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
oz |
Active dry yeast; 5 teaspoonfuls |
| 2 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 4 |
ts |
Olive oil |
| 5 |
c |
Flour; (5 to 6) |
|
|
Olive oil and cornmeal; for pan |
| 1/3 |
c |
Picante sauce |
| 6 |
c |
Cheddar cheese; grated |
INSTRUCTIONS
In a large mixing bowl, sprinkle the yeast over the warm water. Add the
sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Stir
in the salt and olive oil. Beat in 5 cups of the flour, then add as much
extra flour as needed to make a dough that is not too sticky to knead.
Knead on a floured surface until the dough is smooth and satiny, 5-10
minutes. (Or place dough in the bowl of an electric mxer and knead with a
dough hook until the dough cleans the sides of the bowl, approx. 5 minutes.
Place the dough in an oiled bowl, turn to oil the top, cover with a kitchen
towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 425°. Brush a little olive oil over the bottom and
sides of four 9-10" sprinkform pans. Sprinkle cornmeal over the oiled
bottom and sides. Punch the dough down and divide it into quarters. Press
each piece of dough out to fit the bottom of a pan., making a small collar
around the edges. Spread 1/3 cup of picante sauce on top of each the dough
circles. Top each pizza with 1 1/2 cup cheese. Bake for 10-12 minutes or
until the dough is cooked through and the cheese is completely melted.
Makes four 9-10 inch pizzas. MCformatting by bobbi744@sojourn.com
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Diane Mott Davidson, The Last Suppers Mystery
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998
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