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42
Oil pan(s) lightly and sprinkle with cornmeal.
Fold rolled dough in half loosely, then in half again.
Position point at center of pan and gently unfold.
Press into place from center outward, turn under
the 1-inch overhang and shape it into a rim. Crust(s)
is now ready to bake and fill.
Yield one 14-inch pizza crust or
two 9-inch pizza crusts
Pizza in a Hurry
It takes no longer to make this pizza than to wait
for one you order to take out.
I N G R E D I E N T S
1 14-in. pizza crust
(see recipe pg. 41)
4 ounces Parmesan cheese, at room
temperature
2 ounces pepperoni, cut into 3 pieces
12 ounces Mozzarella cheese, very cold
1 small onion, peeled, ends cut flat
1 medium green pepper, cored,
seeded and cut flat at stem
1 medium tomato,
cored and cut flat at ends
1 cup Tomato Pizza sauce
(see recipe on page 42)
Pinch of sugar
Freshly ground black pepper
1/2 teaspoon dried basil
1 / 2 teaspoon dried ore g a n o
Preheat oven to 425˚F. and place rack in lower third.
Bake pizza crust for 6 minutes. In the meantime,
prepare filling.
Use metal blade to process Parmesan cheese and
pepperoni until coarsely chopped. Reserve.
Insert shredding disc and process Mozzarella
cheese. Reserve.
I n s e r t standard slicing disc and slice onion. Reserv e .
Slice green pepper and re s e rve. Slice tomato, using
light pre s s u re. Set aside on paper towels to drain.
Use rubber spatula to spread tomato sauce evenly
over crust, leaving rim exposed. Separate onion
slices into rings and distribute them over sauce.
Distribute shredded Mozzarella over onions. Arrange
tomato slices over cheese and sprinkle with pinch of
sugar and pepper.
Distribute Parmesan cheese and pepperoni mixture,
then green pepper slices, over tomatoes. Sprinkle
evenly with basil and oregano. Return pizza to oven
and bake for 18 minutes, or until rim of crust is
golden and bottom is deep brown.
Yield 1 14-inch pizza.
Tomato Pizza Sauce
When this sauce stands, liquid may accumulate on
the surface. Pour off all but 2 tablespoons, then
stir well before using.
I N G R E D I E N T S
2 large tomatoes, peeled, seeded
and quartered
1 cup canned tomato sauce
1/4 cup canned tomato paste
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
Use metal blade to coarsely chop tomatoes about
6 times. Add remaining ingredients and pulse
4 times to mix.
Yield 2 cups.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 46