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All-American Pizza




Source of Recipe


Recipe By : Real Food for Real People


Recipe Link: http://www.nancyskitchen.com/newsletter-index.htm//

List of Ingredients




DOUGH:
2 cups Flour
1 cup Whole Wheat Flour
1 package Yeast -- Fast Rising
1 1/2 teaspoons Salt
1 cup Water
2 tablespoons Olive Oil
Cornmeal
SAUCE:
6 ounces Tomato Paste
1/2 cup Water
1 teaspoon Spaghetti Sauce Seasoning
TOPPINGS:
4 cups Shredded Mozzarella Cheese
8 ounces Sliced Pepperoni
1/2 cup Sliced Black Olives -- well drained
4 ounces Sliced Pimientos -- well drained
1 teaspoon Crushed Red Pepper -- optional

Recipe



Set aside 1 cup flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125 to 130�F); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. In small bowl, combine tomato paste, water and spaghetti sauce seasoning. Divide dough in half. Roll and stretch each to a 13" circle. Place on 2 (12") round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough. Spread sauce and toppings on pizzas, dividing evenly. Bake at 450�F for 15 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.

BROWN 'N SERVE PIZZA
Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes. Cool on wire rack. After prebaking, wrap crust airtight and refrigerate for up to 2 days or freeze for up to 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes. Spread with sauce and toppings and bake at 450�F for 12 to 14 minutes or until cheese is melted and lightly browned.

Yield: "2 (12-inch pies)"
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Per Serving (excluding unknown items): 732 Calories; 42g Fat (51.2% calories from fat); 33g Protein; 57g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol 1977mg Sodium.

Exchanges: 3 Grain(Starch) ; 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat.