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Filled Pizza

 

6

Yield

1

pizza

Prep

30

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

Dough
1 package yeast, active dry
1 cup water
luke-warm
2 tablespoons vegetable oil
1 teaspoon salt
2 ¾ cups all-purpose flour
Sauce
3 pounds italian plum (roma) tomatoes
28 ounces tomatoes
3 ounces tomato paste
2 each garlic cloves
2 tablespoons olive oil
Filling
1 pound mozzarella cheese
8 ounces mushrooms
sliced
1 cup green bell peppers
1 cup onions
sliced
2 each cloves
chopped
*
2 ounces Parmesan cheese
grated

Directions

Sprinkle yeast on warm water, letting stand until dissolved.

Add oil, salt and / of the flour, beating well.

Gradually add more flour to form a soft dough.

Turn out dough on a floured board.

Knead until smooth and elastic, about 10 minutes.

Place in a greased bowl, turning to coat.

Cover with saran wrap and let rise in a warm place until : double in size (about 1/ hours) or refrigerate overnite to rise.

Combine first 4 ingredients and simmer until thick, about 20, minutes, stirring often.

Add herbs.

Punch down dough and turn out on a floured board.

Divide dough into 2 balls, one slightly larger for the bottom.

Roll larger portion out to fit a 12 inchround and 1inch deep pizza pan with a slight overhang.

Spread bottom with mozzeralla cheese, of the mushrooms, of the green peppers and garlic.

Sprinkle with parmesan cheese.

Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim.

Bake in a preheated 450℉ (230℃) oven on the bottom rack for 7 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 878g (31.0 oz)
Amount per Serving
Calories 88136% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 1441mg 60%
Total Carbohydrate 33g 33%
Dietary Fiber 11g 44%
Sugars g
Protein 92g
Vitamin A 104% Vitamin C 170%
Calcium 105% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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