Pizza Fresca Style Recipe
This Pizza Fresca Style is simply awesome ! I love this deliciously garnished bread with irresistible seasonings ! Try this Pizza Fresca Style and let me know if you like it !
Ingredients
Herb Sauce
1 tablespoon CRISCO® Vegetable Oil
1 cup chopped onion
2 cloves garlic, minced
2 cans (14 1/2 ounces each) no salt added tomatoes, undrained and chopped
2 cans (8 ounces each) no salt added tomato sauce
2 tablespoons chopped fresh parsley
2 teaspoons dried basil leaves
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
Pizza Dough
2 cups all purpose flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
1 cup warm water (HOT to 115 F)
2 tablespoons CRISCO® Vegetable Oil
1 cup whole wheat flour
Fresca Topping
1 medium zucchini, thinly sliced
1 large red, yellow or green bell pepper, cut into thin strips
4 ounces small mushrooms, thinly sliced
2 cups (8 ounces) shredded low moisture part skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
For sauce, heat 1 tablespoon Crisco® Oil in large saucepan on low heat.
Add onion and garlic.
Cook and stir until tender.
Stir in tomatoes, tomato sauce, parsley, basil, sugar, oregano and black pepper.
Simmer one hour or until very thick.
Cool to room temperature.
Heat oven to 425°F.
Oil two 12-inch pizza pans (or two baking sheets) lightly.
For dough, combine 1 1/4 cups all-purpose flour, sugar, salt and yeast in large bowl.
Add water and 2 tablespoons Crisco® Oil.
Blend at low speed of electric mixer 30 seconds, scraping bowl constandy.
Beat at high speed 3 minutes.
Stir in whole wheat flour.
Add enough of the remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic (about 6 to 8 minutes).
Press half of dough onto bottom and 1/2 inch up side of pan (or roll dough into 13-inch circle on lightlyy floured surface and transfer to pan).
Pinch edges to form rim.
Prick bottom and sides with fork.
Repeat with remaining dough.
Bake at 425°F for 10 to 12 minutes or until golden brown.
Cool.
Spread half of sauce evenly over each crust.
Arrange zucchini, pepper strips and mushrooms on top of sauce.
Sprinkle with mozzarella cheese and Parmesan cheese.
Bake at 425°F for 12 to 15 minutes or until cheese is bubbly and lightly browned.
Add onion and garlic.
Cook and stir until tender.
Stir in tomatoes, tomato sauce, parsley, basil, sugar, oregano and black pepper.
Simmer one hour or until very thick.
Cool to room temperature.
Heat oven to 425°F.
Oil two 12-inch pizza pans (or two baking sheets) lightly.
For dough, combine 1 1/4 cups all-purpose flour, sugar, salt and yeast in large bowl.
Add water and 2 tablespoons Crisco® Oil.
Blend at low speed of electric mixer 30 seconds, scraping bowl constandy.
Beat at high speed 3 minutes.
Stir in whole wheat flour.
Add enough of the remaining all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic (about 6 to 8 minutes).
Press half of dough onto bottom and 1/2 inch up side of pan (or roll dough into 13-inch circle on lightlyy floured surface and transfer to pan).
Pinch edges to form rim.
Prick bottom and sides with fork.
Repeat with remaining dough.
Bake at 425°F for 10 to 12 minutes or until golden brown.
Cool.
Spread half of sauce evenly over each crust.
Arrange zucchini, pepper strips and mushrooms on top of sauce.
Sprinkle with mozzarella cheese and Parmesan cheese.
Bake at 425°F for 12 to 15 minutes or until cheese is bubbly and lightly browned.
