Recipe - Filled Pizza

DOUGH
1 pack Dry Active Yeast
1 cup Water, lukewarm
2 tablespoon Oil
1 teaspoon Salt
2 Three fourths cup Flour

SAUCE
3 pound Plum Tomatoes (chopped) or
28 ounce Tomatoes (can)
3 ounce Tomato Paste
2 Garlic Cloves, chopped
2 tablespoon Olive Oil
Oregano to taste
Basil to taste
Parsley to taste

FILLING
1 pound Mozzarella Cheese, shredded
8 ounce Mushrooms, cut or sliced up (2 cups)
1 cup Green Peppers, cut or sliced up
1 cup Onion, cut or sliced up
2 Garlic Cloves, chopped
2 ounce Parmesan Cheese, grated

~+ Dough +

* Sprinkle yeast on warm water, letting stand until dissolved.
Add oil, salt and / of the flour, beating well.
Gradually add more flour to form a soft dough.

* Turn out dough on a floured board.
Knead until smooth and elastic, about 10 minutes.

* Place in a greased bowl, turning to coat.
Cover with saran wrap and let rise in a warm place until
: double in size (about 1/ hours) or refrigerate overnite to rise.

~+ Sauce +

* Combine first 4 ingredients and simmer until thick, about 20
: minutes, stirring often.

* Add herbs.

~+ Filling +

* Punch down dough and turn out on a floured board.
Divide dough into 2 balls, one slightly larger for the bottom.
Roll larger portion out to fit a 12" round and 1" deep pizza pan
: with a slight overhang.

* Spread bottom with mozzeralla cheese, / of the mushrooms, / of the
: green peppers and garlic. Sprinkle with parmesan cheese.

* Roll out the other portion and cover, folding in the edges with
: the bottom crust, pinching to make a standing rim.

* Bake in a preheated 450oF oven on the bottom rack for 7 minutes.
Remove from oven, add tomato sauce, remaining mushrooms and
: vegetables.
Sprinkle with the herbs and garlic.

* Return to oven, reducing heat to 400oF and bake an additional 25
: minutes until brown and set.
If edges turn brown first, cover with foil.
Let stand 10 minutes before serving.

Source: "The Yankee Kitchen" 040293 (#2) [Stan]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini