DOUGH SETTING
TOPPINGS:
TRADITIONAL
-
1/2
cup pizza sauce and top with
l/2
cup
each sliced pepperoni, mushrooms, peppers, onion and
1 cup shredded Mozzarella cheese.
MEXICAN
-
l/2
cup thick
salsa,
2 cups chopped yellow
and green peppers. Sprinkle with chili powder or minced
jalapeno peppers and top with 1 cup shredded
Monterey Jack cheese.
PESTO
-
l/2
cup pesto sauce OR
l/2
cup pizza sauce
and 3 Tbsp. pesto sauce. Top with 1 cup each shredded
Cheddar and Mozzarella cheese.
VARIATIONS
Baked
Calzone
-
Use
l/2
whole wheat flour for small batch of
pizza dough and add
3/4
tsp. anise or fennel seed to the dry ingredi-
ents. Press dough as directed in pizza pan. Spread
l/2
cup pizza
sauce on
l/2
of the dough. Arrange 3/4 cup diced, cooked meat such
as pepperoni, salami, chicken or ham and 3/4 cup chopped,
partially cooked broccoli on top of the sauce. Sprinkle 1 cup
shredded Mozzarella cheese on top of broccoli. Moisten edges
with water and fold dough over the cheese, stretching as necessary.
Press the edges together to seal. Brush with Egg Glaze
(Page
80)
and sprinkle with 1 Tbsp. grated Parmesan cheese. Bake at 425°F
(220°C) for 75
-
20 minutes or until browned and crisp.
Serve with additional pizza sauce, if desired.
Focaccia
-
Use ingredients for small batch of pizza dough and
add 3 Tbsp. dried onion flakes and 1 minced clove garlic to the
dry ingredients. On a lightly greased baking sheet, press dough into
a 12 x 10 inch (30 x 25 cm) rectangle. Cover and let rise in a warm
place* for 30 minutes. Meanwhile, mix 2 Tbsp. olive oil, 1 minced
clove garlic and 1 tsp. each dried rosemary and basil together.
Brush on dough and sprinkle with 2 Tbsp. grated Parmesan cheese.
If desired, press pieces of black or green olives or softened,
sun dried tomatoes into dough. Bake at 400°F (220°C) for
15
-
20 minutes or until browned. Cut into squares and serve warm.