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
We are able to trace the history of meal recipes back into distant history, in truth as far back as ancient Egypt, and potentially, even further back. Having said that, mostly, these ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times 25BC a man called Apicius compiled some documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. He also informs us how the ancient Romans made use of a wide range of aromatic flavours, including some that we all recognise such as thyme, fennel and dill. During the next few centuries, the wealthy families of Europe tried to offer the most exotic meals, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, recipe books were starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicago Deep Dish Pizza With Mushrooms~ Peppe recipe.
