Thu, May 24 2012

Sourdough Crust Pizza

This is a great sourdough bread crust. You can use it for pizza or even for panzerotto. Delicious baked for bruschetta as well.
Ingredients
3/4 C. sourdough starter (See recipe) 2 1/2 to 3 C. all-purpose flour 1 Tbs. sugar 1 envelope dry yeast (developed for Fleischmann’s RapidRise) 2 tsp. salt 3/4 C. water 2 Tbs. vegetable oil Toppings: 1 (6-oz.) can tomato paste 1/2 C. water 1/4 C. vegetable oil 1 tsp. crushed dried oregano 1/2 tsp. salt 1/8 tsp. ground black pepper 1 C. sliced fresh mushrooms 2/3 C. sliced green pepper 1/4 C. grated Romano cheese 1/4 C. grated Parmesan cheese 2 1/2 C. shredded mozzarella cheese
Nutrition Information
Serving Size 1 (82g) Recipe makes 3 servings Calories 386 Calories from Fat 167 (43%) Amount Per Serving %DV Total Fat 18.6g 28% Saturated Fat 2.6g 12% Monounsaturated Fat 13.2g Polyunsaturated Fat 2.1g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 776mg 32% Potassium 67mg 1% Total Carbohydrate 47.7g 15% Dietary Fiber 1.7g 6% Sugars 0.2g Protein 6.5g 12%
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Stir sourdough starter before measuring out 3/4 C.. Bring the 3/4 C. portion to room temperature. In a large bowl, combine 3/4 C. flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (120-130 degrees). Gradually add water mixture and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes. Meanwhile, combine tomato paste, water, vegetable oil, oregano, salt and pepper. Stir well. Divide dough in half. Roll each half to a 12-inch circle. Place on greased pizza pans, form a standing rim by pinching the edge of the dough. Prick with fork; let rest 10 minutes. Have oven heating to 450 degrees. Par-bake both crusts at 450 for 7 minutes. Remove from pans; place pizza shells on wire racks. Spread tomato mixture evenly on each pizza crust. Sprinkle with mushrooms, green pepper and cheeses. (If desired, use mixed colors of bell peppers and sliced sweet onions; omit mushrooms. Sauteed vegetables to slightly tenderize before topping pizzas.) Bake on wire rack at 450 degrees for 10 minutes. Serve warm. Yield: Two (12-inch) pizzas, or 8 servings.

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