| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whole wheat flour |
| 1 1/4 |
|
To 1 1/2 un-bleached flour |
| 1 |
ts |
Yeast |
| 2 |
ts |
Sugar |
| 3/4 |
c |
HOT water (120 deg) |
| 1/4 |
c |
Corn Meal (for flouring pan |
|
|
Only) |
| 1 |
|
(6oz) can tomato paste |
| 1 |
md |
Yellow pepper |
| 1 |
md |
Red pepper |
| 1 |
md |
Yellow onion |
| 1 |
|
(8oz) can mushrooms |
| 1 |
c |
FF mozzarella (or |
|
|
Equivalent) |
| 1 |
|
(14oz) can Pealed Italian |
|
|
Tomatoes w/ Garlic & Spices |
|
|
((DRAINED)) |
| 2 |
|
Cloves garlic |
INSTRUCTIONS
CRUST
TOPPING
PreHeat Oven to 450 deg. First the crust, In a large bowl dissolve the
yeast and sugar in hot water. Add whole wheat flour and 1/2 Cup of the
un-bleached flour and stir. Work in the remaining flour till dough is dry
enough to roll. Roll dough on floured surface till thin and the size of a
large cookie sheet. ( Mine was so large I had to trim it). Place on a corn
meal floured cookie sheet. (I used a little oil spray to make the corn meal
stick) At last Toppings, lightly brush the dough with tomato paste (I ended
up using only 1/2 of the can). Slice, mince, shred remaining ingredients
place on pizza and slide in the oven for 15-20 minutes.
The resulting dinner passed the significant other test...
Posted by frankm@extendsys.com (Frank I. Mason) to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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