Pizza With Tasty Filling Recipe
Ingredients
| Active dry yeast | 1 (Dough:) | |
| Water | 1/2 Cup (16 tbs) (Dough:) | |
| Sugar | 1 Teaspoon (Dough:) | |
| Flour | 1 1/2 Pound (Dough:) | |
| Salt | 1/4 Teaspoon (Dough:) | |
| Oil | 1 Tablespoon (Dough:) | |
| Water | 2 Cup (16 tbs) (Dough:) | |
| Oil | 3 Tablespoon (Dough:) | |
| Olive oil | 1/2 Cup (16 tbs) (Sauce:) | |
| Onions | 1 Cup (16 tbs), sliced (Sauce:) | |
| Garlic | 1 Clove (5gm), pressed (Sauce:) | |
| 3/4 cup chopped green and red bell peppers | ||
| Chopped parsley | ||
| Oregano | 1 Teaspoon, crushed (Sauce:) | |
| Tomato sauce | 3 Can (10oz) (Sauce:) | |
| Tomato Paste | 3 Ounce (Sauce:) | |
| Water | 1/2 Cup (16 tbs) (Sauce:) | |
| Mushrooms | 1 Can (10oz), sliced (Toppings:) | |
| Pitted black olives | 1 Can (10oz), sliced (Toppings:) | |
| Pepperoni stick | 2 , thinly sliced (Toppings:) | |
| Mozzarella cheese | 1 pound, grated (Toppings:) | |
| Monterey jack cheese | 1 1/4 Pound, grated (Toppings:) | |
| Grated Parmesan cheese | ||
| Salt and hot red pepper to taste | ||
| Salt and hot red pepper to taste | ||
Directions
In a bowl sprinkle the yeast into the warm water with the sugar.
Let stand for two or three minutes, then stir to dissolve the yeast completely.
Set aside.
In a separate bowl combine the flour and salt.
Stir in the oil, water and softened yeast.
Mix well.
Knead about ten minutes until a smooth and elastic dough is formed.
If it is not pliable enough, add a little more water.
Oil your hands with the three tablespoons of oil.
Form the dough into a ball, place in a bowl, cover with a towel, and let it rise in a warm place for two or three hours or until doubled in bulk.
Meanwhile prepare the sauce by heating the oil in a skillet and saute the onions and garlic for five minutes.
Add the bell peppers, parsley and oregano.
Cook, stirring, for a few seconds.
Add the tomato sauce and tomato paste which you have mixed with the quarter cup water.
Season with salt and pepper.
Stir to mix well and set aside to cool. (If you do not use all of the sauce, freeze it for later use.)
Punch down the dough.
Let it rest ten minutes.
Divide it into five or six balls.
On a lightly floured surface roll each dough into a nine or ten-inch round.
Spread the tomato sauce over each round.
Sprinkle with the mushrooms, olives and pepperoni slices.
Cover with the mozzarella cheese, the Jack cheese, and top with the Parmesan cheese.
Place on a lightly greased baking sheet.
Repeat with the remaining rounds and filling.
Bake at 550 degrees on the lowest rack of the oven for about five to seven minutes, just until the crust browns.
Then transfer to the upper rack and bake another five to seven minutes, or until bubbly.
Serve hot.
Let stand for two or three minutes, then stir to dissolve the yeast completely.
Set aside.
In a separate bowl combine the flour and salt.
Stir in the oil, water and softened yeast.
Mix well.
Knead about ten minutes until a smooth and elastic dough is formed.
If it is not pliable enough, add a little more water.
Oil your hands with the three tablespoons of oil.
Form the dough into a ball, place in a bowl, cover with a towel, and let it rise in a warm place for two or three hours or until doubled in bulk.
Meanwhile prepare the sauce by heating the oil in a skillet and saute the onions and garlic for five minutes.
Add the bell peppers, parsley and oregano.
Cook, stirring, for a few seconds.
Add the tomato sauce and tomato paste which you have mixed with the quarter cup water.
Season with salt and pepper.
Stir to mix well and set aside to cool. (If you do not use all of the sauce, freeze it for later use.)
Punch down the dough.
Let it rest ten minutes.
Divide it into five or six balls.
On a lightly floured surface roll each dough into a nine or ten-inch round.
Spread the tomato sauce over each round.
Sprinkle with the mushrooms, olives and pepperoni slices.
Cover with the mozzarella cheese, the Jack cheese, and top with the Parmesan cheese.
Place on a lightly greased baking sheet.
Repeat with the remaining rounds and filling.
Bake at 550 degrees on the lowest rack of the oven for about five to seven minutes, just until the crust browns.
Then transfer to the upper rack and bake another five to seven minutes, or until bubbly.
Serve hot.
Chef
