|Green bell pepper/1/4 pound mushrooms / 1/4 cup pitted large ripe olives, drained / 1 ounce sliced pepperoni||1|
|Tomato sauce||2 Cup (32 tbs)|
|Olive oil||1 Teaspoon|
|Yellow cornmeal||1 Tablespoon|
|Pizza crust||10 Ounce, refrigerated all-ready (1 Container)|
|Shredded mozzarella cheese||8 Ounce (2 Cups, Whole Milk, Part Skim, Or Reduced Fat)|
|Grated parmesan cheese||2 Tablespoon (Toppings)|
Decide that toppings you want on your pizza.
If you want green pepper on your pizza, rinse it with running cold water.
Pat it dry.
Place the pepper on a cutting board.
With a paring knife, cut it lengthwise in half.
With the paring knife or your fingers, remove and discard the seeds and the white ribs.
With the paring knife, cut each half lengthwise into thin strips.
Set the strips aside.
If you want mushrooms on your pizza, rinse them with running cold water.
Pat them dry.
Place the mushrooms on a cutting board.
With a paring knife, cut off and discard the end of each stem.
Cut each mushroom lengthwise into thin slices.
Set the slices aside.
If you want olives on your pizza, place them on a cutting board.
With a paring knife, cut each one crosswise into rings.
Set the rings aside.
If you want pepperoni on your pizza, set the slices aside.
To prepare the pizza, pour the tomato sauce into a saucepan.
Bring it to a boil on the stove over high heat.Turn down the heat to low.
Set the timer and simmer the sauce for 15 minutes.
While the tomato sauce is simmering, preheat the oven to 450 F.
Pour the olive oil into a 12-inch round pizza pan or 15 1/2 x 10 1/2 inch jellv-roll pan.
Using a pastry brush, spread the oil on the bottom of the pan.
Sprinkle the bottom of the pan evenly with the yellow cornmeal.
Open the container of pizza crust.
Gently unroll the dough and place it in the pan.
Using your fingertips, press and stretch the dough to fit the prepared pan starting from the center of the dough.
When the timer for the tomato sauce goes off, turn off the heat.
Holding the handle of the saucepan with a pot holder, put the saucepan on a trivet.
You should have about 1 1/2 cups of tomato sauce left.
Still holding the handle of the saucepan with a pot holder, use a ladle to spread the tomato sauce evenly over the dough.
Stop spreading the sauce about 1 inch from the edge of the dough.
Sprinkle the mozzarella cheese evenly on top of the tomato sauce.
Now arrange the pepper, mushrooms, olives, or pepperoni, or a combination of toppings, evenly on top of the mozzarella cheese.
Then sprinkle the topping with Parmesan cheese.
Using the pot holders, place the pan in the oven.
Set the timer and bake the pizza for 20 minutes, or until the crust is golden brown and the cheese is bubbling.
Turn off the oven.
Using the pot holders, remove the pan from the oven and place it on a trivet.
Set the timer and let the pizza cool for 5 minutes.
Holding the handle of the pan with a pot holder, cut the pizza into 8 portions with a pizza wheel.
Serving size: Complete recipe
Calories 2085 Calories from Fat 581
% Daily Value*
Total Fat 91 g139.8%
Saturated Fat 40.9 g204.5%
Trans Fat 0 g
Cholesterol 205.6 mg68.5%
Sodium 2614.8 mg109%
Total Carbohydrates 226 g75.2%
Dietary Fiber 25.7 g102.7%
Sugars 36.2 g
Protein 85 g170.5%
Vitamin A 97.8% Vitamin C 305.8%
Calcium 328.6% Iron 116.2%
*Based on a 2000 Calorie diet