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Omelette Pizza Recipe
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (115 To 120)|
|Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Cooking oil||1 Tablespoon|
|Eggs||14 , beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sauce||1 Cup (16 tbs) (1 Recipe, Two Way)|
Serving size: Complete recipe
Calories 3291 Calories from Fat 1195
% Daily Value*
Total Fat 134 g206.3%
Saturated Fat 32.8 g164%
Trans Fat 0 g
Cholesterol 2975.8 mg991.9%
Sodium 5217.5 mg217.4%
Total Carbohydrates 380 g126.8%
Dietary Fiber 23.5 g94.2%
Sugars 48.6 g
Protein 141 g282.3%
Vitamin A 102.5% Vitamin C 56.5%
Calcium 66% Iron 194.4%
*Based on a 2000 Calorie diet
Stir in the warm water and the 2 tablespoons oil.
Beat on low speed of an electric mixer for 1/2 minute, scraping sides of the bowl constantly.
Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remain ing flour as you can.
Turn mixture out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover; let rest 10 minutes.
Divide dough in half.
On a lightly floured surface roll each half into a 14 inch circle.
(If dough is too elastic during rolling, cover and let rest for 5 minutes more.) Grease two 12 inch pizza pans and sprinkle lightly with corn meal.
Transfer the circles of dough to pizza pans.
Press the dough up the sides and crimp the edges at least as high as the sides of the pizza pans, about 3/4 inch.
Cover the pizza crusts with clear plastic wrap or moisture and vapor proof wrap.
Refrigerate the crusts for 2 to 4 hours or freeze.
To serve, allow the frozen crusts to thaw at room temperature for 40 to 45 minutes.
In a small saucepan cook chopped onion in the 1 tablespoon oil over medium heat till the onion is tender but not brown.
In a large mixing bowl combine the beaten eggs, milk, the 1/2 teaspoon salt, pepper, and cooked onion.
Uncover the crusts; prick generously with the tines of a fork.
Bake the crusts in a 425Â° oven about 15 minutes or till the edges are light brown.
Reduce the oven temperature to 400Â°.
With a wooden spoon, press down any high spots in the crusts.
Leave the crusts on the oven rack; carefully pour half of the egg mixture into each crust.
Bake the pizzas in a 400Â° oven for 10 to 12 minutes or till the egg mixture is almost set.
Remove from oven; cut each pizza into 12 to 14 wedges.