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All-American Pizza




Source of Recipe


Recipe By : Real Food for Real People


Recipe Link: http://www.nancyskitchen.com/newsletter-index.htm//

List of Ingredients




DOUGH:
2 cups Flour
1 cup Whole Wheat Flour
1 package Yeast -- Fast Rising
1 1/2 teaspoons Salt
1 cup Water
2 tablespoons Olive Oil
Cornmeal
SAUCE:
6 ounces Tomato Paste
1/2 cup Water
1 teaspoon Spaghetti Sauce Seasoning
TOPPINGS:
4 cups Shredded Mozzarella Cheese
8 ounces Sliced Pepperoni
1/2 cup Sliced Black Olives -- well drained
4 ounces Sliced Pimientos -- well drained
1 teaspoon Crushed Red Pepper -- optional

Recipe



Set aside 1 cup flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125 to 130ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. In small bowl, combine tomato paste, water and spaghetti sauce seasoning. Divide dough in half. Roll and stretch each to a 13" circle. Place on 2 (12") round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough. Spread sauce and toppings on pizzas, dividing evenly. Bake at 450ºF for 15 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.

BROWN 'N SERVE PIZZA
Prebake crust (without sauce or toppings) in 450ºF oven for 8 minutes. Cool on wire rack. After prebaking, wrap crust airtight and refrigerate for up to 2 days or freeze for up to 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes. Spread with sauce and toppings and bake at 450ºF for 12 to 14 minutes or until cheese is melted and lightly browned.

Yield: "2 (12-inch pies)"
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Per Serving (excluding unknown items): 732 Calories; 42g Fat (51.2% calories from fat); 33g Protein; 57g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol 1977mg Sodium.

Exchanges: 3 Grain(Starch) ; 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat.