Bread Machine (147 page)

Spread the dough with the tomato sauce, leaving a
¹
/
₂
-inch border. Lay the mozzarella over the top. Sprinkle with basil and drizzle with olive oil.

Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.

Pizza Vegitariana

Makes one 14-inch pizza

1 recipe
Whole Wheat Pizza Dough
or other dough of choice

About 1 cup
Essential Tomato-Herb Pizza Sauce

4 ounces mozzarella cheese, thinly sliced

2 medium zucchini, thinly sliced

1 or 2 roasted red peppers, cut into strips, or 4 roasted eggplant slices

1 package frozen artichoke hearts, defrosted

2 to 3 cloves garlic, minced

¹
/
₂
cup grated Parmesan or Asiago cheese

Olive oil, for drizzling

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal.

Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
¹
/
₂
-inch rim around the edge.

Spread the dough with the tomato sauce, leaving a
¹
/
₂
-inch border. Lay the mozzarella over the top. Top with layers of the vegetables. Sprinkle with the garlic and Parmesan cheese. Drizzle with olive oil.

Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.

Classic Pepperoni Pizza

Makes one 14-inch pizza

1 recipe pizza dough of choice

About 1 cup
Essential Tomato-Herb Pizza Sauce

4 ounces pepperoni, peeled and thinly sliced

1 cup shredded provolone cheese (4 ounces)

6 ounces mozzarella cheese, thinly sliced

¹
/
₄
pound fresh mushrooms, sliced

1 green bell pepper, seeded and cut into rings

Olive oil, for drizzling

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450°to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.

Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
¹
/
₂
-inch rim around the edge of the crust.

Spread the dough with the tomato sauce, leaving a
¹
/
₂
-inch border. Dot with pepperoni slices. Lay the cheeses over the top. Top with the mushrooms and peppers. Drizzle with olive oil.

Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.