Name: Portuguese Pizza
Ingredients: 1 Recipe Basic Pizza Dough; see * Note; 2 tb Olive oil; 1/2 c Portuguese Tomato Sauce; see * Note; 1 c Shredded mozzarella cheese; to 2 cups; 1 tb Red pepper flakes; to 2 tbsps

If our conversion, our turning, is basically understood to be something we do ourselves instead of being something God does in us, then we misunderstand it. Conversion certainly includes our own actions. We must make a sincere commitment. We must make a self-conscious decision. Even so, conversion – real conversion – is more than that. Scripture is clear in teaching that we are not all journeying toward God – some having found Him, others still seeking. Instead, Scripture presents us as needing to have our hearts replaced, our minds transformed, our spirits given life. We can do none of this for ourselves. The change each human needs, regardless of how we may outwardly appear, is so radical, so near our roots, that only God can bring it about. We need God to convert us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy	Portuguese	Essnce09	4	servings

INGREDIENTS

1		Recipe Basic Pizza Dough; see * Note
2	tb	Olive oil
1/2	c	Portuguese Tomato Sauce; see * Note
1	c	Shredded mozzarella cheese; to 2 cups
1	tb	Red pepper flakes; to 2 tbsps

INSTRUCTIONS

* Note: See the .Basic Pizza Dough. and .Portuguese Tomato Sauce. recipes
which are included in this collection.
Heat a stovetop grill over high heat. Roll dough into 4 thin rounds and
brush with olive oil. When grill is hot, add round and grill first side
until grill marks appear. Using tongs, flip round and spoon tomato sauce
over top, leaving a 1/2-inch border. Sprinkle with cheese and red pepper.
Grill until edges brown and cheese melts over top. Cut into wedges and
serve immediately. Repeat with remaining dough, sauce and cheese.
Alternatively, preheat oven to 400 degrees and oil a 9- or 10-inch
cast-iron skillet with 1 tablespoon of olive oil. Roll dough to size of
skillet and fit into pan. Drizzle remaining tablespoon olive oil over
dough. Spoon tomato sauce over top of dough, leaving a 1/2-inch border
uncovered. Sprinkle with cheese and red pepper flakes. Bake 15 minutes,
until top of pizza is browned in places and edges of dough are crisp. Cut
into wedges and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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