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Name: Filled Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 3/4 c Flour; 2 tb olive oil; Basil to taste; 3 lb Plum Tomatoes (chopped) -or-; Parsley to taste; 1 lb Mozzarella Cheese, shredded; 1 c Onion, sliced; 2 Garlic Cloves, chopped; 28 oz Tomatoes (can); 8 oz Mushrooms, sliced (2 cups); 1 ts Salt; 2 Garlic Cloves, chopped; Oregano to taste; 1 pk Dry Active Yeast; 1 c Green Peppers, sliced; 1 c Water, luke-warm; 3 oz Tomato paste; 2 oz Parmesan Cheese, grated; 2 tb Vegetable oil

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INGREDIENTS

SAUCE
2 3/4 c Flour
2 tb olive oil
Basil to taste
3 lb Plum Tomatoes (chopped) -or-
Parsley to taste
1 lb Mozzarella Cheese, shredded
1 c Onion, sliced
2 Garlic Cloves, chopped
28 oz Tomatoes (can)
8 oz Mushrooms, sliced (2 cups)
1 ts Salt
2 Garlic Cloves, chopped
FILLING
Oregano to taste
1 pk Dry Active Yeast
1 c Green Peppers, sliced
DOUGH
1 c Water, luke-warm
3 oz Tomato paste
2 oz Parmesan Cheese, grated
2 tb Vegetable oil

Servings

INSTRUCTIONS

~-----------+ Dough +------------ * 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. ~-----------+ Sauce +----------- * Combine first 4 ingredients and simmer until thick, about 20 : minutes, stirring often. * Add herbs. ~-----------+ Filling +------------ * 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" round and 1" 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 450oF oven on the bottom rack for 7 minutes. Remove from oven, add tomato sauce, remaining mushrooms and : vegetables. Sprinkle with the herbs and garlic. * Return to oven, reducing heat to 400oF and bake an additional 25 : minutes until brown and set. If edges turn brown first, cover with foil. Let stand 10 minutes before serving. Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan]

NOTES

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Filled Pizza

SAUCE
2 3/4 c Flour
2 tb olive oil
 Basil to taste
3 lb Plum Tomatoes (chopped) -or-
 Parsley to taste
1 lb Mozzarella Cheese, shredded
1 c Onion, sliced
2 Garlic Cloves, chopped
28 oz Tomatoes (can)
8 oz Mushrooms, sliced (2 cups)
1 ts Salt
2 Garlic Cloves, chopped
 FILLING
 Oregano to taste
1 pk Dry Active Yeast
1 c Green Peppers, sliced
 DOUGH
1 c Water, luke-warm
3 oz Tomato paste
2 oz Parmesan Cheese, grated
2 tb Vegetable oil

~-----------+ Dough +------------        * 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.    ~-----------+ Sauce +-----------        * Combine first 4 ingredients and simmer until thick, about 20  :       minutes, stirring often.        * Add herbs.    ~-----------+ Filling +------------        * 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" round and 1" 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 450oF oven on the bottom rack for 7 minutes.        Remove from oven, add tomato sauce, remaining mushrooms and  :       vegetables.        Sprinkle with the herbs and garlic.        * Return to oven, reducing heat to 400oF and bake an additional 25  :       minutes until brown and set.        If edges turn brown first, cover with foil.        Let stand 10 minutes before serving.    Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan]

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Nutrition

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Serving Size: 1 Serving (4632g)
Recipe Makes: 1 Servings

Calories: 2804
Calories from Fat: 319 (11%)

Amt Per Serving		% DV

	Total Fat 35.5g	47 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 9.6g
Cholesterol 0mg		0 %
Sodium 10092.8mg		348 %
Potassium 13592.9mg		358 %
Total Carbohydrate 562.6g		165 %
	Dietary Fiber 66.5g	266 %
	Sugars, other 496.1g
Protein 101.1g		144 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2804

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