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Neapolitan Pizza Recipe
|Onion soup and recipe mix||1 Packet (1 Pouch)|
|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (120° To 130°F)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Tomatoes||2 , thinly sliced|
|Marinated artichoke hearts||6 Ounce, drained and cut up (1 Jar)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
Serving size: Complete recipe
Calories 2268 Calories from Fat 852
% Daily Value*
Total Fat 97 g148.6%
Saturated Fat 34.6 g172.8%
Trans Fat 0 g
Cholesterol 179.2 mg
Sodium 5135.5 mg214%
Total Carbohydrates 258 g85.9%
Dietary Fiber 21.5 g86%
Sugars 26.3 g
Protein 87 g173.9%
Vitamin A 71.8% Vitamin C 54.4%
Calcium 127.9% Iron 91.2%
*Based on a 2000 Calorie diet
With mixer at low speed, gradually pour warm water and oil into dry ingredients; beat until just mixed.
With mixer at medium speed, beat 4 minutes, scraping bowl often.
With spoon, stir in about 3/4 cup flour or enough to make a soft dough.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more flour as necessary.
Grease 14-inch pizza pan or baking sheet.
On floured surface, roll dough to 14-inch round.
Transfer to pizza pan.
Turn edge under to form rim.
Let rise in warm place, 20 minutes.
Preheat oven to 400 F.
Bake crust 5 minutes; remove from oven.
Arrange tomato slices and artichoke hearts over crust; sprinkle with cheese.
Bake 15 minutes more or until lightly browned.