| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Main dish, Appetizers, Italian, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1 |
tb |
Yeast |
| 2 |
ts |
Sugar |
| 3 1/2 |
c |
Flour, all purpose |
| 1 |
c |
Water |
| 1 |
tb |
Olive oil |
| 3/4 |
lb |
Mozzarella, shredded |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Basil, fresh |
| 1 |
tb |
Red Pepper Flakes |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
CRUST
TOPPING
Proof yeast in 1/4 cup warm water with 1 teaspoon sugar. Mix remaining
ingredients (except water), add yeast mixture. Then add warm water until
the mixture forms a soft ball. Knead. Allow dough to rise until doubled.
Place on greased pizza pan.
Marninate mozzarella in olive oil for an hour or more. Mix in basil and
hot pepper flakes. Spread cheese and herb mixture on crust. Top with
parmesan cheese.
Bake in preheated 400 degree oven until golden and cooked through, about
20-25 minutes.
Cut and serve. Serves 4 as a main dish, or serves 8-12 as appetizer, cut
into bite sized pieces (2" squares).
(I also like to occassionally top with mushrooms and reconstituted
sun-dried tomatoes.)
Posted by Barry Weinstein to the Fidonet Cooking echo 4-95
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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