Filled Pizza
Yield
1 pizzaPrep
30 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
luke-warm |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 651 | ml |
all-purpose flour
|
|
| Sauce | |||
| 1.4 | kg |
italian plum (roma) tomatoes
|
|
| 809.2 | ml/g |
tomatoes
|
|
| 86.7 | ml/g |
tomato paste
|
|
| 2 | each |
garlic cloves
|
|
| 3E+1 | ml |
olive oil
|
|
| Filling | |||
| 453.6 | g |
mozzarella cheese
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
onions
sliced |
|
| 2 | each |
cloves
chopped |
*
|
| 57.8 | ml/g |
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.
