Millie Owen's Tomato and Oregano Pizza
* Exported from MasterCook *
Millie Owen's Tomato and Oregano Pizza
Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Italian Snacks
Amount Measure Ingredient -- Preparation Method
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Dough:
1 package dry yeast
1 cup warm water
2 cups all-purpose flour
1 cup whole wheat flour
Salt
4 tablespoons olive oil
Filling:
5 ripe tomatoes -- sliced
4 large mushrooms -- sliced thin
2 tablespoons chopped fresh oregano
1/2 pound Mozzarella cheese -- sliced
1/2 cup grated Parmesan cheese
Stir the yeast into 1 cup lukewarm water. While it dissolves, place both kinds of flour in a large bowl. Make a well in center and add 1 teaspoon salt and 1 tablespoon olive oil. Work the liquified yeast into the flour with your fingers alittle at a time. When the mixture holds together, turn it out onto floured surface and knead until dough is elastic and shiny. Form into a ball and place it in a well-oiled bowl, turning to coat the surface. Let rise until its doubled in volume. Punch down the dough and roll it out to the size of the pan, then lift it into greased pan, stretching edges with your fingers to cover. Brush it with the remaining oil and put in a 500 F. oven for 5 minutes.
Leaving on the oven heat, remove the pizza crust and cover it with tomato slices, overlapping. Arrange the mushroom slices on top (you may also add pizza meat, if desired.) Sprinkle with fresh oregano, and lay on slices of Mozzarella cheese. Sprinkle with grated Parmesan cheese. Return to the oven. Bake for about 15 minutes, until cheese bubbles.
Makes 1 large pizza
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