———————————–DOUGH———————————– 1 pk Dry Active Yeast
1 c Water, luke-warm
2 tb Oil
1 ts Salt
2 3/4 c Flour
———————————–SAUCE———————————– 3 lb Plum Tomatoes (chopped) -or-
28 oz Tomatoes (can)
3 oz Tomato Paste
2 Garlic Cloves, chopped
2 tb Olive Oil
Oregano to taste Basil to taste Parsley to taste ———————————-FILLING———————————- 1 lb Mozzarella Cheese, shredded
8 oz Mushrooms, sliced (2 cups)
1 c Green Peppers, sliced
1 c Onion, sliced
2 Garlic Cloves, chopped
2 oz Parmesan Cheese, grated
~———–+ Dough +———— * Sprinkle yeast on warm water, letting stand until dissolved. Add oil, salt and / of the flour, beating well. Gradually add more flour to form a soft dough. * Turn out dough on a floured board. Knead until smooth and elastic, about 10 minutes. * Place in a greased bowl, turning to coat. Cover with saran wrap and let rise in a warm place until : double in size (about 1/ hours) or refrigerate overnite to rise. ~———–+ Sauce +———– * Combine first 4 ingredients and simmer until thick, about 20 : minutes, stirring often. * Add herbs. ~———–+ Filling +———— * Punch down dough and turn out on a floured board. Divide dough into 2 balls, one slightly larger for the bottom. Roll larger portion out to fit a 12″ round and 1″ deep pizza pan : with a slight overhang. * Spread bottom with mozzeralla cheese, / of the mushrooms, / of the : green peppers and garlic. Sprinkle with parmesan cheese. * Roll out the other portion and cover, folding in the edges with : the bottom crust, pinching to make a standing rim. * Bake in a preheated 450oF oven on the bottom rack for 7 minutes. Remove from oven, add tomato sauce, remaining mushrooms and : vegetables. Sprinkle with the herbs and garlic. * Return to oven, reducing heat to 400oF and bake an additional 25 : minutes until brown and set. If edges turn brown first, cover with foil. Let stand 10 minutes before serving. Source: “The Yankee Kitchen” 04-02-93 (#2) [Stan]