| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Plus |
| 2 | tb | Water |
| 2 | tb | Olive oil |
| 1 | ts | Each dried rosemary and oregano |
| 3/4 | ts | Salt |
| 2 | ts | Sugar |
| 2 1/2 | c | Flour |
| 2 | ts | Yeast |
| 1/2 | c | Mushrooms, sliced (I use canned but fresh is probably better) |
| 1/2 | c | Onion, finely chopped |
| 1 | Clove garlic, minced | |
| 2 | tb | Olive oil |
| 1 | cn | (10-oz) tomato soup |
| 1 | 7-oz_ can tuna | |
| 1 | ts | Oregano |
| Chili powder to taste |
INSTRUCTIONS
PIZZA DOUGH (FOR ABM TUNA PIZZA TOPPING Dough: Prepare according to your machine's instructions for dough. When dough is finished, spread onto greased pizza pan. Add toppings. Cook 425, 15-17 min. Tuna Pizza Topping: Heat olive oil in pan and saute onion, mushroom and garlic until tender, but not brown. Add tuna, tomato soup and seasonings. Let cool slightly before spreading onto pizza dough. This tastes better, I find, topped with cheddar cheese rather than mozarella. Now don't squinch up your noses and say "ewwwww" until you try it! Posted to Digest bread-bakers.v096.n056 Date: Mon, 11 Nov 1996 09:24:28 -0400 From: [email protected] (Mindy)
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