Filled Pizza

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Title: Filled Pizza
Yield: 1 Servings
Categories: Pizza


1 pk Dry Active Yeast
1 c Water, luke-warm
2 tb Oil
1 ts Salt
2 3/4 c Flour

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

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]

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