(Serves 8) Note: For thinner crust, divide dough in half; press onto 2 (12-inch) round pizza pans. Proceed with recipe as directed. Traditionally, this recipe is made in a rectangular shape. INGREDIENTS: 4 cups all-purpose flour, divided 1 (.25 ounce) envelope active dry yeast 2 1/2 teaspoons salt, divided 1 1/2 cups warm water (100 to 110 degrees) 2 tablespoons vegetable oil 1 small onion, chopped 1 garlic clove, minced 2 tablespoons olive oil 1 (14.5 ounce) can diced tomatoes 1 (6 ounce) can tomato paste 1/2 teaspoon sugar 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1/2 teaspoon dried rosemary 1/8 teaspoon pepper Toppings: chopped onion, green or red bell pepper rings, shredded mozzarella cheese, shredded Parmesan cheese, shredded fresh basil Garnish: fresh rosemary sprigs DIRECTIONS: 1. COMBINE 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing bowl; stir in 1 1/2 cups warm water and vegetable oil. 2. BEAT at low speed with an electric mixer for 1 to 2 minutes; beat at high speed 3 minutes. Gradually stir in enough remaining flour to make dough stiff. 3. TURN dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. 4. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. 5. PUNCH dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan. 6. COVER and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. 7. SAUTE onion and garlic in hot olive oil in a large skillet over medium-high heat until tender. Add remaining 1-teaspoon salt, tomatoes, and next 6 ingredients. 8. BRING to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough. 9. BAKE at 475 degrees for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired
Meats and Main Dishes
Recipe Corner