INGREDIENTS

INSTRUCTIONS

Dissolve yeast with 1/2 teaspoon sugar in 1 cup warm water; let stand 5
minutes or until "proofed". When puffy, add 2 tablespoons olive oil to the
mixture. In the bowl of a food processor combine 3 and 1/2 cups of the
flour with 1 teaspoon salt. When well combined, add the yeast water and
process until a dough forms. If dough is too dry, add a tablespoon of water
to the dough and process until a tacky ball forms. If dough is too wet, add
more flour a tablespoonful at a time, or until dough is tacky. Turn dough
out onto a board and knead for a minute. Turn dough into a lightly oiled
bowl, cover with plastic wrap and let double in volume, about 45 minutes.
Punch dough and pizza is ready to be formed and baked.
Preheat oven to 500 degrees. Divide dough into 2 halves. On lightly floured
surface roll each half into a 12inch circle, as best you can. Transfer each
to a large baking sheet and pinch up a 1/2 inch rim around the outside
edges of each pizza.
For kids: Sprinkle 1/2 of grated cheese on bottom, and top with some
spaghetti sauce, then dot remaining cheese on top.
For adults: Sprinkle bottom of dough with half of cheese, then scatter
zucchini, shrimp and sun-dried tomatoes and top with remaining cheese. Bake
on middle racks for 10 to 15 minutes, until pizzas are golden (switch
baking sheets between shelves half way through baking time so they cook
evenly).
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6626 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997

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