|
~-----------+ 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.
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|
Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan]
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