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
Academics have traced the existence of recipes way back into antiquity, at least as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient records were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, something we still use today. He also informs us how the ancient Romans used many different aromatic flavours, including a few you will know for example thyme, mint and parsley. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes led to an increase in cookery books, many of which still exist in academic collections. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Chicago Deep Dish Pizza With Mushrooms~ Peppe recipe.
