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Pizza With Tasty Filling

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Anonymous (not verified)
Ingredients
  Active dry yeast 1⁄4 Ounce
  Water 1⁄2 Cup (8 tbs)
  Sugar 1 Teaspoon
  Flour 1 1⁄2 Pound
  Salt 1⁄4 Teaspoon
  Oil 1 Tablespoon
  Water 2 Cup (32 tbs)
  Oil 3 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Sliced onions 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), pressed
  Chopped capsicum 3⁄4 Cup (12 tbs) (Green And Red Bell Peppers)
  Chopped parsley 1 Tablespoon
  Crushed oregano 1 Teaspoon
  Tomato sauce 24 Ounce
  Tomato paste 3 Ounce
  Canned sliced mushrooms 6 Ounce
  Canned pitted black olives 5 Ounce, sliced
  Pepperoni sticks 2 , thinly sliced
  Mozzarella cheese 1 Pound, grated
  Monterey jack cheese 1 1⁄4 Pound, grated
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Hot red pepper To Taste
Directions

In a bowl sprinkle the yeast into the warm water with the sugar.
Let stand for two or three minutes, then stir to dissolve the yeast completely.
Set aside.
In a separate bowl combine the flour and salt.
Stir in the oil, water and softened yeast.
Mix well.
Knead about ten minutes until a smooth and elastic dough is formed.
If it is not pliable enough, add a little more water.
Oil your hands with the three tablespoons of oil.
Form the dough into a ball, place in a bowl, cover with a towel, and let it rise in a warm place for two or three hours or until doubled in bulk.
Meanwhile prepare the sauce by heating the oil in a skillet and saute the onions and garlic for five minutes.
Add the bell peppers, parsley and oregano.
Cook, stirring, for a few seconds.
Add the tomato sauce and tomato paste which you have mixed with the quarter cup water.
Season with salt and pepper.
Stir to mix well and set aside to cool. (If you do not use all of the sauce, freeze it for later use.)
Punch down the dough.
Let it rest ten minutes.
Divide it into five or six balls.
On a lightly floured surface roll each dough into a nine or ten-inch round.
Spread the tomato sauce over each round.
Sprinkle with the mushrooms, olives and pepperoni slices.
Cover with the mozzarella cheese, the Jack cheese, and top with the Parmesan cheese.
Place on a lightly greased baking sheet.
Repeat with the remaining rounds and filling.
Bake at 550 degrees on the lowest rack of the oven for about five to seven minutes, just until the crust browns.
Then transfer to the upper rack and bake another five to seven minutes, or until bubbly.
Serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked

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