Try this Fry Pan Pizza with Tomato Sauce recipe, or contribute your own.Suggest a better description
From: firstname.lastname@example.org (ALEXANDER MICHAEL) Date: 13 Apr 1994 17:34:25 -0400 Here goes; this recipe will make about 4 or 5 10 inch pizzas, or you can use the extra dough for bread sticks. Dough: Put aobut 1 1/2 cups of flour in a dish and add the oil, sugar and salt. Mix these together, then add the yeast and water. Keep adding flour until the dough is stiff enough to knead, the dump it out on a floured surface and begin to work in more flour. When the dough is very stiff and rubbery, oil the surface and place it in a covered container in a 140 degree oven for 1 hour, or until roughtly doubled. When the dough has risen, remove it and pound it down, then seperate the dough for the pizza and bread sticks. Put the pizza dough back in to rise and make breadsticks with the rest, and put those in to rise as well. Let the dough rise for aobut 45 min. more, then remove the pizza dough and roll it out and place it in the pan (1/8 to 1/4 inch thick, up to you). An oiled cast iron frying pan is what I use, and it works quite well. Turn the oven up to 375 degrees and let the pizza dough rise while the oven warms up (leave the bread sticks in there). While in the final rize, add sauce, cheese and toppings. Bake for 20-25 minutes, and take out when the cheese is browned. The bread sticks should be done at the same time. Slide the pizza out of the pan and then cut it. Traditional tomato sauce: Puree the tomatoes and let them stand for a few minutes, then drain off the juice. Take the pulp and spread a thin layer on the pizza dough (a bit of mozzerela underneath will make it stick better). Leave about 3/4 inch of space around the edge. Sprinkle the seasonings over the sauce, and on the crust sticking out at the edge. Add favorite toppings and cheeses, making sure that no cheese touches the edge! Any cheese touching iron will cause the pizza to stick. White pizza: an interesting, tomatoeless pizza. Very good! Instead of using tomato sauce, use ricotta cheese. Add a bit of water to make it smooth enough to spread easily. Spread normally, and then sprikle on the usual seasonings, toppings and cheese. Bakes in the same amount of time. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 12|
|Calories from Fat: 7 (16%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 13mg||0 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 9.5g|
|Protein 0.2g||0 %|
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Calories per serving: 45
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