Date: Tue, 13 Feb 1996 05:58:54 GMT From: firstname.lastname@example.org (Linda Washington) Hi, recently I had a large group for dinner and I fixed pizza. My dad is on a strict Mcdougal diet and helped me develop the following recipie. The crust and sauce are mine and I put any vegies that I have for topping. This was the first Pizza to go and my homemade Pizza is very popular! Crust: Mix dry ingredients (I have a kitchen aid mixer with dough hook) and while mixing, slowly add warm water until dough forms a nice ball that does not stick to the bowl. Let kneed with dough hook (or by hand ) for 5-10 minutes on slow speed. Let rise until double. Punch down and kneed again. Let rest 5 minutes and shape and roll out for pizza. This crust raises well so, adjust thickness for your taste. (I use left over dough to make breadsticks, they are very popular) Sprinkle pizza pan with cornmeal and place crust on it. Prick with a fork and put in a preheated 425 F oven right away. Bake until light gold on top and bottom, about 10 minutes (depending upon thickness). A few minutes into bake time, check for air pockets and poke with a fork. Sauce: Spread tomato paste (I use the back of a soup spoon) onto warm (not hot) crust. Pour the half can to tomato sauce over and spread evenly over paste. Sprinkle with seasonings to taste. The plainer the toppings, the more seasoning you use, the more "spicy" or flavorful the toppings, the less you need. (this sauce is so good and easy, people will think you slaved over a hot stove for hours) Toppings: This is the "add what you like area" so I will put down what I used and some other suggestions I have used: onions, bell peppers, sliced tomatoes, cucumber slices, shredded carrots and squash, red onion, pineapple,cooked broccoli and caulifower. Assemble Pizza and place in a 345 F oven until heated through, 15-20 minutes depending upon amount of toppings. This makes l large pizza, dough recipe can easily be increased to make more. This is a great make ahead recipe, just assemble early in the day and heat when ready. FATFREE DIGEST V96 #47 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 223.9mg||6 %|
|Total Carbohydrate 78.4g||23 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 72.8g|
|Protein 11.1g||16 %|
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Calories per serving: 365
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