| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chicago | Breads, Ethnic/ital, Pizza, Vegetables | 1 | Servings |
INGREDIENTS
| crust: | ||
| 1/2 | c | Coarse ground cornmeal |
| 1 | c | Warm tap water, 110-115 |
| 1 | t | Salt |
| deg | ||
| 1/4 | c | Oil |
| 1 | Active dry yeast | |
| filling: | ||
| 3 1/2 | c | Flour |
| 1 | lb | Mozzarella, sliced |
| 1 | Sage, removed from the cas | |
| D 28 oz can whole |
INSTRUCTIONS
tomatoes, drained and coarsely crushed 2 garlic cloves, minced 3 tsp dried Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 6 Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sa When the dough has finished its second rising, lay the cheese over the do Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degr (From THE PIZZA BOOK, by Evelyn Sloman) Converted by MMCONV vers. 1.10 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3647
Calories From Fat: 1182
Total Fat: 134.7g
Cholesterol: 290.3mg
Sodium: 5492mg
Potassium: 1419.7mg
Carbohydrates: 428.3g
Fiber: 28.1g
Sugar: 8.8g
Protein: 173g