Date: Fri, 27 Jan 95 17:27:29 -0400
From: email@example.com (Frank I. Mason)
Last week I was in Seattle @ Palomino an Italian Restaurant (downtown)
and had there Pepper & Onion Pizza. There ovens are heated with applewood
and are a site to see in themselves. The interesting parts of the pizza
was a thin
crisp crust (from the wood oven) and little if any sauce.
Well here is my attempt from last night:
(just for fun I made it without a wood fired oven)
Sweet Peppers & Onion Pizza:
1/2 Cup whole wheat flour
1-1/4 to 1-1/2 un-bleached flour
1 tsp. yeast
2 tsp. sugar
3/4 Cup HOT water (120 deg)
1/4 Cup Corn Meal (for flouring pan only)
1 (6oz) can tomato paste
1 medium yellow pepper
1 medium red pepper
1 medium yellow onion
1 (8oz) can mushrooms (I didn't have any fresh
1 Cup FF mozzarella (or equivalent)
1 (14oz) can Pealed Italian Tomatoes
w/ Garlic & Spices ((DRAINED))
2 cloves garlic (I like my garlic if you
PreHeat Oven to 450 deg.
First the crust, In a large bowl dissolve the yeast and sugar in hot water.
Add whole wheat flour and 1/2 Cup of the un-bleached flour and stir.
Work in the remaining flour till dough is dry enough to roll. Roll dough
on floured surface till thin and the size of a large cookie sheet. ( Mine was
so large I had to trim it). Place on a corn meal floured cookie sheet.
(I used a little oil spray to make the corn meal stick)
At last Toppings, lightly brush the dough with tomato paste (I ended up using
only 1/2 of the can). Slice, mince, shred remaining ingredients place on pizza
and slide in the oven for 15-20 minutes.
The resulting dinner passed the significant other test...