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Last updated 6/12/2012 1:18:16 AM. Recipe ID 49051. Report a problem with this recipe.
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      Title: Pizza+++fggt98b
 Categories: Italian
      Yield: 4 Servings
           For the dough:-
      1 tb Active dry yeast
  1 1/4 c  Warm water
           Pinch of sugar
      4 c  Unbleached white flour
      1 ts Salt
      3 tb Olive oil
           For the topping:-
      2    Garlic;cloves
      3 tb Olive oil
           Salt to taste
  1 1/2 c  Tomato sauce
      2 c  Sliced mushrooms
  1 1/2    Sl Green peppers
      1 c  Sliced onion
  1 1/3 c  Low-fat cottage cheese
      3 ts Oregano
      4 ts Olive oil
  THE DOUGH:-  Place yeast, 1/4 cup warm water, and sugar in a large
  bowl or the work bowl of your food processor. Let proof (become
  bubbly). Mix in flour and salt. Mix in remaining 1 cup warm water and
  olive oil. Knead or process until dough is smooth and elastic, adding
  more flour if needed. Place dough in a large greased bowl, cover with
  a towel, and let rise for about 45 minutes. While the dough is
  rising, place 4 unglazed, 5-inch square quarry tiles or pizza tiles
  in oven and heat oven to 450oF. Pizzas baked on such tiles have
  crunchier crusts. After dough has risen, divide it into 4 equal
  parts, form each into a smooth ball, and cover for 10 minutes. Roll
  the dough into 4 small circles, 10 to 12 inches each. Wait 10 minutes
  more. Roll the dough thinner. a thin layer of cornmeal or grease
  pizza pan with oil. Place one rolled circle of dough on the pizza
  peel or in pizza pan. Crush garlic into olive oil. Paint surface of
  the dough with garlic oil and
  sprinkle with salt. Spoon about 1/4 cup tomato sauce over dough.
  Arrange mushrooms, green pepper and onion over tomato sauce. Put
  cottage cheese on top (as if it were mozzarella). Sprinkle with 3/4
  teaspoon oregano and drizzle with olive oil. Bake for 10 - 20 minutes
  or until crust is golden brown. DEE PENROD

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Recipe ID 49051 (Apr 03, 2005)

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