| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chicago |
Pizza, Vegetables, Breads, Ethnic/ital |
1 |
Servings |
INGREDIENTS
|
|
-crust: |
| 1/2 |
c |
Coarse ground cornmeal |
| 1 |
c |
Warm tap water (110-115 |
| 1 |
ts |
Salt deg) |
| 1/4 |
c |
Oil |
| 1 |
pk |
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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