Chicago Deep-Dish Pizza With Mushrooms~ Peppe
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Chicago Deep-Dish Pizza With Mushrooms~ Peppe
  Pizza    Mushrooms  
Last updated 6/12/2012 12:48:20 AM. Recipe ID 9370. Report a problem with this recipe.
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      Title: Chicago deep-dish pizza with mushrooms~ peppe
 Categories: Main dish, Pizza
      Yield: 8 Servings
 
      1 ts Sugar
      1 pk Dry yeast
      1 c  Warm water (105 degrees to
           -115 degrees)
  2 1/2 c  All-purpose flour
    1/2 c  Yellow cornmeal
    1/4 ts Salt
      1 tb Olive oil
           Vegetable cooking spray
      1 tb Olive oil
  1 1/2 c  Chopped green bell pepper
  1 1/2 c  Chopped onion
      1    Garlic clove, crushed
  2 1/2 c  Sliced mushrooms
      2 ts Dried oregano
    1/4 ts Salt
      2 tb Yellow cornmeal
  1 1/2 c  Canned crushed tomatoes
  1 1/4 c  (5 ounces) shredded
           -reduced-fat Monterey Jack
           -cheese
    3/4 c  (3 ounces) shredded
           -provolone cheese
           Oregano sprigs (optional)
 
  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
  




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Recipe ID 9370 (Apr 03, 2005)

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