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 !

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineDish
Interest Group

Ingredients

 Herb Sauce
 1 tablespoon CRISCO® Vegetable Oil
 Onion1 Cup (16 tbs), chopped
 Garlic2 Clove (5gm), minced
 Tomatoes2 Can (10oz), undrained
 No salt added tomato sauce2 Can (10oz)
 Parsley2 Tablespoon, chopped
 Dried basil leaves2 Teaspoon
 Sugar1 Teaspoon
 Oregano leaves1/2 Teaspoon, dried
 Black pepper1/4 Teaspoon
 Pizza Dough
 All purpose flour2 Cup (16 tbs), divided
 Sugar1 Tablespoon
 Salt1/2 Teaspoon
 Active dry yeast1
 Warm water1 Cup (16 tbs)
 2 tablespoons CRISCO® Vegetable Oil
 Whole wheat flour1 Cup (16 tbs)
 Fresca Topping
 Zucchini1 Medium, thinly sliced
 1 large red, yellow or green bell pepper, cut into thin strips
 4 ounces small mushrooms, thinly sliced
 Low moisture, part skim mozzarella cheese2 Cup (16 tbs), shredded
 Parmesan cheese2 Tablespoon, grated

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.
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