Pizza bianca
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Pizza bianca
  Pizza  
Last updated 6/12/2012 12:43:08 AM. Recipe ID 2212. Report a problem with this recipe.
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      Title: Pizza bianca
 Categories: Pizza
      Yield: 6 Servings
 
      1 c  WARM WATER (11O DEG F.)
      1 pk YEAST
      1 pn SUGAR
      3 c  FLOUR
    1/2 ts SALT
      3 tb OLIVE OIL
     15 oz PART SKIM RICOTTA CHEESE
      4 oz PART SKIM MOZZARELLA CHEESE
    1/2 c  GRATED ROMANO CHEESE
      1 tb LEMON JUICE (FRESH)
    1/2 ts OREGANO, CRUSHED
    1/4 ts PEPPER
      1 ds RED PEPPER TO TASTE
    3/4 c  SLICED SCALLIONS
      1 ea RED BELL PEPPER, 1/4" STRIPS
 
  CRUST: MIX WATER, YEAST AND SUGAR IN A SMALL BOWL. LET STAND FOR 5 TO
  10 MINUTES OR UNTIL FOAMY. MIX FLOUR AND SALT IN A LARGE BOWL. ADD
  YEAST MIXTURE AND OIL. STIR, ADDING MORE FLOUR IF NEEDED, UNTIL DOUGH
  LEAVES THE SIDES OF THE BOWL AND FORMS A BALL. KNEAD DOUGH ON A
  LIGHTLY FLOURED SURFACE FOR 5 MINUTES OR UNTIL SMOOTH AND ELASTIC.
  PUT IN OILED BOWL AND TURN TO COAT. COVER AND LET RISE FOR 45 MINUTES
  IN A WARM PLACE. PUNCH DOWN AND DIVIDE IN HALF. (WRAP AND FREEZE THE
  HALF FOR UP TO 3 MONTHS). FORM REMAINING DOUGH INTO A 13" CIRCLE.
  PLACE ONTO A 12" ROUND PAN. FORM A THICK RIM BY FOLDING DOUGH OVER
  AROUND THE EDGE. COVER CRUST LIGHTLY AND LET STAND FOR 15 MINUTES.
  MEANWHILE MIX CHEESES, LEMON JUICE, OREGANO AND PEPPERS IN A BOWL.
  PLACE ONE OVEN RACK IN THE LOWEST POSITION AND HEAT OVEN TO 400 DEG
  F. BAKE CRUST 10 MINUTES. SPREAD WITH CHEESE MIXTURE. SPRINKLE WITH
  SCALLIONS. ARRANGE BELL PEPPER STRIPS ON TOP. BAKE 15 MINUTES OR
  UNTIL FILLING STARTS TO TURN GOLDEN. COOL 5 MINUTES BEFORE CUTTING.
  MAKES 6 SERVING. PER SERVING: 459 CALORIES, 24 g PROTEIN, 53 g CARBO,
  15 g FAT, 30 mg CHOL, 221 mg SODIUM.
 




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Recipe ID 2212 (Apr 03, 2005)

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