| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pizza | 4 | Servings |
INGREDIENTS
| 1 | Active dry yeast | |
| 2/3 | c | Warm water |
| 2 | t | Sugar |
| 1/2 | t | Salt |
| 3 | T | Olive oil |
| 2 | c | Flour, approximately |
| 2 | Onions, chopped fine | |
| 1 | Clove garlic, minced | |
| 1 | t | Oregano, crushed |
| 3 | Tomatoes, sliced 1/4" thick | |
| 2 | oz | Anchovy fillets, drained |
| 1/2 | c | Pimiento-stuffed olives |
| sliced thin | ||
| 1/4 | c | Parmesan cheese, grated |
| 2 | c | Mozzarella cheese, shredded |
INSTRUCTIONS
Sprinkle yeast over water in a large bowl. Let stand 3 to 5 minutes. Stir in sugar, salt and 1 Tbsp. of the oil. Add 1 1/3 cups of the flour. Mix to blend; beat until dough is elastic and pulls away from sides of bowl, about 3 minutes. Stir in 1/2 cup more flour to make a soft dough. Place on floured surface. Knead until dough is smooth and develops small bubbles just under the surface, 8 to 10 minutes. Place dough in greased bowl, turn to grease all over. Cover, let rise in a warm place until doubled in size, 30 to 45 minutes. Saut onions until limp and golden in remaining 2 Tbsp. oil; mis in garlic and oregano. Punch dough down, then roll or pat into a greased 12.5 to 13 inch pizza pan. Spread with onion mixture; cover with a layer of tomatoes. Add anchovies and olives. Sprinkle with cheeses. Bake at 450°F until crust is crisp and brown, 15 to 20 minutes. Cut in wedges to serve. Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 211
Total Fat: 24g
Cholesterol: 59.8mg
Sodium: 1437.6mg
Potassium: 385.5mg
Carbohydrates: 13.2g
Fiber: 1.9g
Sugar: 7.2g
Protein: 23.8g