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Deep-Dish Vegetable Pizza


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Deep-Dish Vegetable Pizza

Servings: 4

Calories: 505

Fat: 23 g

Protein: 20 g

Carbohydrate: 58 g

Vitamin A: 992 IU

Vitamin C: 34 mg

Calcium: 361 mg

Zinc: 2 mg

* Ingredients:

Pizza dough

2 T. oil

1 small onion, finely chopped

1 small red bell pepper, seeded and cut into strips

1 clove garlic, minced or pressed

1 can (8 ounces) tomato sauce

1/2 t. dried basil

1/8 t. oregano leaves

1 T. grated Parmesan cheese

1/4 c. sliced ripe olives

1 1/2 c. shredded mozzarella cheese

* Directions:

Prepare pizza dough. While it is rising, prepare sauce and
toppings. Heat oil in medium-sized frying pan over medium heat. Add
onion and red pepper; cook until tender but not browned, stirring
often. Add garlic, tomato sauce, basil, and oregano. Simmer until
thick, stirring occasionally. Remove from heat; stir in Parmesan

Punch dough down; knead briefly on floured board. Pat and stretch
dough to cover bottom and about 1 inches up sides of a greased,
heavy, 10-inch cast-iron frying pan or deep-dish pizza pan. Bake in
a 375F oven for 18-20 minutes or until lightly browned. Remove pan
from oven and spread tomato sauce over crust. Sprinkle olives over
sauce, followed by mozzarella cheese. Bake for 20-25 minutes
longer, or until crust is browned. Cut into wedges with serrated

Pizza dough:

* Ingredients:

1 pkg. active dry yeast

1 c. warm water

t. salt

2 t. sugar

2 t. oil

2 c. all-purpose flour (quantity is approximate)

c. whole-wheat flour

* Directions:

In a large bowl, combine the yeast and warm water. Let sit for 5
minutes, then add the salt, sugar, and oil. Add the whole-wheat
flour and 1 cups of the all-purpose flour. Mix to blend in mixer
with dough hook or regular beater. Stir in up to cup more flour
to form a soft dough. Knead 10 minutes with dough hook. Turn out
onto floured board and knead 5 to 10 minutes. Place in oiled bowl;
turn dough to oil top. Cover and let rise in a warm place until
doubled (about 1 hour). Roll each half of dough into a 12-inch
circle on a lightly floured surface.


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