| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pizza |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All purpose flour |
| 1 |
c |
Uncooked oat bran |
| 1 |
ts |
Salt |
| 1 |
|
Envelope dry yeast |
| 3/4 |
c |
Warm water |
| 2 |
tb |
Olive oil |
| 1 |
cn |
(16 oz) crushed tomatoes |
| 1/3 |
c |
Tomato paste |
| 1/2 |
ts |
Dried oregano leaves |
| 1 1/2 |
c |
Mozzarella cheese; ( 6 ounces) |
| 2 |
tb |
Grated parmesan cheese |
|
|
Fresh mushrooms |
|
|
Bell pepper strips |
|
|
Onion slices |
|
|
Etc |
INSTRUCTIONS
VEGETABLE TOPPINGS
Have a 14 inch pizza pan or 17 by 14 baking sheet ready. Mix flour, oat
bran, and salt in a medium bowl. Sprinkle the yeast over the warm water in
measuring cup. Add one tablespoon of the olive oil. Stir until the yeast is
dissolved and add to the flour mixture. Knead on a lightly floured surface
about 5 minutes until smooth. Roll out into a 15 inch circle and transfer
to the pizza pan. Pinch the dough around the edge to make a rim. Brush the
surface with the remaining tablespoon of oil. Heat the oven to 450 degrees.
let the dough rise in a warm draft free place 15 to 20 minutes until puffy.
Bake 10-12 minutes until lightly browned. Meanwhile mix tomatoes, tomato
paste, oregano in a small bowl. Spread evenly over the crust, arrange
vegetables on top and sprinkle evenly with cheeses. Return to oven and bake
12-15 minutes longer or until cheese has melted and browned slightly. Let
cool a few minutes before cutting into wedges.
Posted to MC-Recipe Digest V1 #932 by "Ken and Mary Ann Vaugnan"
<kvaughan@ptialaska.net> on Nov 29, 1997
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