Thursday, March 17, 2011

Anchovies Pizza

For the dough

You need

1 envelope active dry yeast
1 c. warm water
half tsp. salt
2 tbsp. olive or vegetable oil
2 1/2 c. all-purpose flour pizza sauce (recipe follows)
8 oz. mozzarella cheese,
grated desired pizza toppings
For topping

You can use any of these suggested toppings or you can mix 2 or more as desired
artichoke hearts
basil, oregano, or other herbs
Canadian bacon
green or black olives
green or sweet red peppers mushrooms onions pepperoni pineapple roasted garlic spinach
For Sauce
1 6-oz. can tomato paste 1 16-oz.can whole tomatoes, cut up with a spoon
2 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1 tsp. olive or vegetable oil
ø c. minced onion
1 green pepper, cleaned out and minced (optional)
Procedure1. In a large bowl, mix all ingredientstogether with a fork.
3. 1Punch dough down with your fist to let out the air. Divide dough in half.
4.Lightly grease 2 baking sheets or 2 10-inch pizza pans. With floured fingers, pat each half of the dough into a 10-inch circle.* Build up edges of pizzas with your fingers to keep sauce from running off.
5.Spread pizza sauce over dough. Sprinkle with grated cheese and your favorite toppings.
6.Bake at 425F for 20 to 25 minutes. Let pizzas stand at least 5 minutes before cutting.   

2. Put dough in a warm place, cover with a damp towel, and let rise until double in size (about 45 minutes).

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