Pizza Romano

Recipe Ingredients

		Dough
3 1/4 cups	203g / 7.2oz	All-purpose flour
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1		Fleischmann's Rapid-Rise Yeast
1 cup	237ml	Water
2 tablespoons	30ml	Peanut oil
		Topping
1		Crushed tomatoes - (15 oz)
1/2 cup	73g / 2.6oz	Freshly-grated Romano cheese
1 tablespoon	15ml	Peanut oil
1 teaspoon	5ml	Dried marjoram leaves
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 cups	474ml	Sliced fresh mushrooms

Recipe Instructions

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and peanut oil until very warm (120 to 130 degrees). Gradually stir into dry ingredients. Stir in enough remaining flour to make stiff dough. Turn out onto floured board. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Parbake at 450 degrees for 8 minutes.

Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 degrees for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve.

For the Topping: In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground black pepper. Stir well.

This recipe yields 2 (12-inch) pizzas.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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