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Pizza has a wonderful taste. Pizza comes in varieties of toppings, and each topping is bonded with cheese. Pizza is my personal favorite. This Pizza recipe has meat mixed with vegetable topping which is glued to pizza based spread with cheese.
  Fresh yeast 1⁄2 Ounce (Or 1 Small Cake)
  Sugar 1 Teaspoon
  Lukewarm milk 1 Cup (16 tbs)
  Flour 2 1⁄4 Cup (36 tbs)
  Salt 1⁄2 Teaspoon
  Oil/Shortening 2 Tablespoon
  Olive oil 3 Tablespoon
  Tomato 1 Large
  Coarsely shredded mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Oregano leaves 1 Teaspoon
  Shredded parmesan cheese 2 Tablespoon
  Canned mushrooms 4 Ounce, drained and halved (1 Small Can)
  Lean bacon slices 6 (Thin)

Crumble yeast and mix with the sugar in a small mixer bowl.
Add about half of the lukewarm milk.
Mix well and beat in about 1/2 cup flour until smooth.
Cover bowl and set aside in a warm place 30 minutes, or until mixture is bubbly.
Beat in remaining milk, flour (with salt), and oil.
Continue beating until smooth and satiny.
Cover bowl and let rise in warm place until doubled in bulk.
Meanwhile, prepare topping.
Heat oil in a small skillet; add cut up tomatoes and cook 1 minute, stirring constantly; cool slightly.
When dough has doubled, turn onto a lightly oiled 12 inch (30 centimeter) pizza pan (one may use a large baking sheet).
With oiled hands, press dough to cover bottom and sides of pizza pan. (When using baking sheet, press dough evenly into a 12 inch circle, building sides slightly.)
Add the shredded Mozzarella cheese and the seasonings to the tomato mixture and spread mixture evenly over dough; sprinkle with Parmesan cheese and op with mushrooms and partially cooked bacon slices.
Garnish with parsley.
Bake in a 425°F (220°C) oven 20 minutes, or until crust is golden.

Recipe Summary

Main Dish

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