1 tsp sugar
1 package dry yeast
1 cup warm water (105 degrees to 115 degr, ees)
2 1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp salt
1 tbsp olive oil
1 vegetable cooking spray
1 tbsp olive oil
1 1/2 cup chopped green bell pepper
1 1/2 cup chopped onion
1 garlic clove, crushed
2 1/2 cup sliced mushrooms
2 tsp dried oregano
1/4 tsp salt
2 tbsp yellow cornmeal
1 1/2 cup canned crushed tomatoes
1 1/4 cup (5 ounces) shredded reduced-fat mon, terey jack
3/4 cup (3 ounces) shredded provolone chees, e
1 oregano sprigs (optional)
Directions
Directions: Dissolve sugar and yeast in warm water in a small bowl;
let stand 5 minutes. Place flour, 1/2 cup cornmeal, and 1/4 teaspoon
salt in a food processor, and pulse 2 times or until blended. With
processor on, slowly add yeast mixture and 1 tablespoon of oil
through food chute; process until dough forms a ball. Process for 1
additional minute. Turn dough out onto a lightly floured surface, and
knead lightly 4 to 5 times. Place the dough in a bowl coated with
cooking spray, turning dough to coat top. Cover the dough, and let
rise in a warm place (85 degrees), free from drafts, 45 minutes or
until doubled in bulk.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add bell pepper, onion, and crushed garlic, and saute for 5 minutes.
Add mushrooms, dried oregano, and 1/4 teaspoon salt; saute 3 minutes
or until tender. Remove from heat; let cool.
Punch dough down; cover and let rest for 5 minutes. Divide dough in
half. Roll each half of dough into an 11-inch circle on a lightly
floured surface. Place the dough into 2 (9-inch) round cake pans
coated with cooking spray and each sprinkled with 1 tablespoon
cornmeal; press dough up sides of pan. Cover and let rise 20 minutes
or until puffy.
Spread half of vegetable mixture over each prepared crust, and top
each with half of the crushed tomatoes. Sprinkle cheeses evenly over
pizzas.
Bake at 475 degrees for 15 minutes. Reduce oven temperature to 375
degrees, and bake an additional 15 minutes. Cut each pizza into 8
wedges. Garnish with oregano sprigs, if desired.
Nutritional Info: CALORIES 342 (28% from fat); PROTEIN 14.8g; FAT
10.6g (sat 4.4g, mono 3.4g, poly 0.9g); CARB 47.2g; FIBER 3.4g; CHOL
19mg; IRON 3.6mg; SODIUM 417mg; CALC 261mg
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 8 servings
Chicago Deep-Dish Pizza With Mushrooms~ Peppe Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Pizza; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. This early Roman chef describes how the Roman cooks made use of many spices, including many that are still in use today such as basil, mint and dill. For the decades that followed, the rich families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicago Deep Dish Pizza With Mushrooms~ Peppe recipe.
