Sunshine Oat Bran Pizza
|Dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Oat bran hot cereal||1⁄2 Cup (8 tbs), uncooked (Plus A Tablespoon More To Sprinkle On The Pan)|
|All purpose flour||3 Cup (48 tbs) (Unbleached)|
|Olive oil||2 Tablespoon|
|Meatless tomato sauce||1 1⁄2 Cup (24 tbs)|
|Crushed red pepper||To Taste|
|Dried oregano||1 Teaspoon|
|Yellow pepper||1 Large, seeded, cut into strips|
|Flat anchovies||1 Can (10 oz), drained, rinsed in vinegar|
|Low fat mozzarella||1⁄2 Pound, coarsely grated|
Stir the yeast and sugar into the warm water.
Let it stand 5 to 10 minutes; the yeast should bubble up to show that it's active.
Combine the oat bran, flour, and salt in the work bowl of a food processor fitted with the steel blade.
Process just long enough to blend.
Coat a medium-size bowl with a little of the olive oil; pour the rest into the flour mixture.
Process to blend.
With the motor running, pour the yeast mixture down the feed tube.
Process 10 to 15 seconds, until the mixture forms a ball that cleans the sides of the work bowl.
(If the flour does not adhere in a ball, add a little water, 1 teaspoon at a time.) Continue to process, counting 30 seconds, or until the dough is elastic and springy.
Knead just enough to smooth the surface.
Place the dough in an oiled bowl, turning it around to grease all sides, and cover with plastic wrap.
Let it rise in a warm place until double in bulk, about 1 hour and 15 minutes.
Preheat the oven to 425° F. (400° F. if your pan is black steel bakeware).
Punch down the dough and roll it into a circle to fit a 15-inch-diameter round pizza pan (or oblong to fit a jelly roll pan) that has been coated with olive oil and sprinkled with oat bran.
Let it stand 10 minutes to relax the gluten; pull the dough out to fit the pan, a little thicker at the edges.
Layer the tomato sauce on the dough.
Sprinkle with red pepper, if using, and oregano.
Alternate strips of yellow pepper and anchovy.
Top with a layer of cheese.
For a crisp crust, bake immediately.
For a breadlike crust, let the pizza rise an additional 30 minutes.
Bake on the lowest shelf for 25 minutes (20 minutes if your pan is black steel bakeware), or until the top is bubbly and the bottom is browned.
(Lift the crust with a spatula to check the bottom.)