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Broccoli Deep Dish Pizza
When the dough has risen, punch down. Cut off about 2/5 of it and set
aside. Grease a 14 x 1 1/2" deep-dish pizza pan with the shortening.
On a floured board, rool out 3/5 of the dough to a 20" circle. Fit to
the pan, letting the exess dough hang over the side. Brush the dough
with 1 T of the oil; sprinkle with salt. Sprinkle 1 c of the
mozzarella over the dough. Spread the tomato sauce across the cheese,
spread the mushrooms over the tomatoes, and cover with 1 c of
mozzarella. Roll out the remaining dough to approximately a 14"
circle. Brush the sides of the dough inside the pan with water. Fit
the 14" round into the pan. Press edges (pull if necessary) against
the moustened dough to seal it. Trim the overhanging dough to 1/2" and
wet it again. Fold inward and crimp to form a raised rim around the
pan edge. Cut a steam vent in the top layer of the dough, and brush
with 1 T of the oil. Spread the sausage across the dough and cover
with the broccoli. Combine the remaining cheeses and sprinkle across
the broccoli; drizzle with 1/4 c of oil. Bake in a preheated 425
degree oven for 30-40 minutes. Freezes well.
Ideas: put the broccoli and sausage on the lower layer, and the
tomatoes and mushrooms on the top layer. This way the broccoli stays
moist.
For a vegetarian pizza, replace the sausage with 4 c sliced onions,
lightly browned in 2 T oil. Or, you can keep the sausage and add the
onions anyway.
mar a
http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/broc-pizza.html (2 of 2) [12/17/1999 11:29:32 AM]
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