| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian4 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
|
Envelopes dry yeast |
| 1 1/2 |
c |
Warm water; (approximately) |
| 4 1/2 |
c |
Flour; sifted |
| 1 |
ts |
Salt |
| 1/4 |
c |
Vegetable shortening |
| 1 |
lb |
Tomatoes; peel/chop/drain |
| 1 |
lb |
Mozzarella cheese; sliced thin |
|
|
Salt |
|
|
Fresh ground pepper |
| 2 |
ts |
Oregano; crumbled |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
DOUGH
FILLING
Dissolve yeast in 1/2 cup warm water. Place flour and salt in a large bowl
and cut in the shortening. Make a well in the center and pour in the yeast.
Mix well, adding enough additional water to make a soft dough. Knead
briefly on a floured board. The dough should be soft but smooth and
elastic.
Form into a ball and place in a large oiled bowl. Turn once to grease both
sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch
down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat
and stretch the dough to fit the pan, leaving a 1/2" rim to hold the
filling.
Spread the pizza with the tomatoes and cover with slizes of mozarella.
Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a
thoroughly preheated 400F oven for about 30 minutes, or until the crust is
golden brown and cheese is bubbly.
Serves 8.
Per serving: 540 Calories (kcal); 25g Total Fat; (41% calories from fat);
20g Protein; 58g Carbohydrate; 51mg Cholesterol; 510mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
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