| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Warm water |
| 1 |
tb |
Yeast |
| 2 |
tb |
Olive oil |
|
|
Salt |
| 2 |
lb |
Tomatoes; seed and peeled |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Basil; shredded |
| 1 |
tb |
Oregano |
| 2 |
tb |
Olive; oil |
|
|
Salt and pepper |
| 1 |
lb |
Mozzarella cheese |
INSTRUCTIONS
DOUGH
TOPPING
DOUGH: Dissolve yeast in 1 cup warm water.Add salt, flour and oil.Let stand
2 hours. Roll out dough or stretch with your hands in pizza pan. Let stand
1 hour. Bake in pre-heated 425 F for 5 minutes. TOPPING: Heat olive oil in
a saucepan. Stir in garlic and chopped tomatoes , just bring to a boil and
turn off heat. Stir in herbs, salt and pepper. ASSEMBLING: Top with
mozzarella slices and cover with sauce. Bake in 350 until cheese melts.
Miriam Podcameni Posvolsky
NOTES : This pizza can be made in a rectangular pan. It may be topped any
way you like.
Recipe by: Bianca Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 29, 1997
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