Sweet Peppers & Onion Pizza Recipe - Cooking Index
Sweet Peppers & Onion Pizza Recipe - Cooking Index
| Crust | ||
| 1/2 cup | 31g / 1.1oz | Whole wheat flour |
| 1 1/4 | Un-bleached flour - ¥up to 1 | |
| 1 teaspoon | 5ml | Yeast |
| 2 teaspoons | 10ml | Sugar |
| 3/4 cup | 177ml | Hot water - (120 deg) |
| 1/4 cup | 15g / 0.5oz | Corn meal - (for flouring pan |
| Only) | ||
| Topping | ||
| 1 | Tomato paste - (6oz) | |
| 1 | Yellow pepper (medium) | |
| 1 | Red pepper (medium) | |
| 1 | Yellow onion (medium) | |
| 1 | Mushrooms - (8oz) | |
| 1 cup | 237ml | Ff mozzarella - (or |
| Equivalent) | ||
| 1 | Pealed italian - (14oz) | |
| Tomatoes w/ garlic & spices | ||
| ((drained)) | ||
| 2 | Garlic |
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.
Source:
Cooking Light, October 1994, page 134
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.