- Recipes Home
- Interest Groups
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1 2⁄3 Cup (26.67 tbs) (95-105Â°F)|
|Flour||4 Cup (64 tbs)|
|For tomato sauce|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned low sodium tomatoes||32 Ounce, chopped (Undrained, 2 Cans, 16 Ounce Each)|
|Low sodium tomato paste||6 Ounce (1 Can)|
|Dried oregano||4 Teaspoon|
|Dried sweet basil||2 Teaspoon|
|Low sodium low fat cheese||8 Ounce|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄4 Pound, chopped|
|Chopped green pepper||1 Cup (16 tbs)|
|Lean ground beef/Low sodium homemade sausage browned and drained||1 Pound (Very Lean)|
Serving size: Complete recipe
Calories 3477 Calories from Fat 854
% Daily Value*
Total Fat 97 g148.9%
Saturated Fat 21.5 g107.4%
Trans Fat 0 g
Cholesterol 260 mg
Sodium 590.9 mg24.6%
Total Carbohydrates 474 g158.1%
Dietary Fiber 45.1 g180.3%
Sugars 38.1 g
Protein 174 g347.9%
Vitamin A 135.3% Vitamin C 310.8%
Calcium 76.5% Iron 275.6%
*Based on a 2000 Calorie diet
2. Let rise until double in bulk, about 90 minutes. At this point dough can be punched down, refrigerated for a day or two, or frozen for future use.
3. Punch down and knead again for a few minutes.
4. Divide dough in half and pat into two oiled round 14-inch pizza pans.
5. Add tomato sauce (instructions below) and topping ingredients.
6. Bake in a preheated 400 F oven 20-25 minutes.
Sauce (prepare while dough is rising)
1. Saute onion in oil until soft and tender. Add garlic and cook 2 minutes more. Add remaining ingredients and simmer uncovered for 60 minutes, stirring occasionally.
2. Remove bay leaf. If a smoother sauce is desired, puree or put mixture through a sieve.