Gold Medal - Whole Wheat Baking - (Page 14)
14 2 pizzas (8 servings each) PreP Time: 30 Min STarT To FiniSh: 50 Min Hearty Meat Lover’s Pizza C R us T • 1 2 1 package regular active or fast-acting dry yeast 1 cup warm water (105°F to 115°F) 11⁄2 cups Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 2 tablespoons olive or vegetable oil 1 In medium bowl, dissolve yeast in warm water. Stir in flours, oil and salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes. Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease 2 cookie sheets or 12-inch pizza pans with additional oil. Sprinkle with cornmeal. In 10-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and onion is tender; drain. Divide dough in half. With floured fingers, pat each half into 11-inch round on cookie sheet. Spread pizza sauce over dough rounds. Top each with sausage mixture, bell pepper, olives, pepperoni and cheese. Bake 15 to 20 minutes or until cheese is melted and sauce is bubbly. • • • • 3 • • ⁄2 teaspoon salt Cornmeal 1 lb bulk mild Italian pork sausage 1 large onion, chopped (1 cup) 1 can (8 oz) pizza sauce 1 medium green bell pepper, chopped (1 cup) 1 can (21⁄4 oz) sliced ripe olives, drained 1 package (3.5 oz) sliced pepperoni 2 cups shredded mozzarella cheese (8 oz) TOP P IN G • 4 HiGH Altitude (3500-6500 ft): No change. 1 SeRvinG: Calories 250 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g); Cholesterol 25mg; Sodium 570mg; Potassium 230mg; Total Carbohydrate 20g (Dietary Fiber 2g); Protein 12g • • • • • • KITCHEN TIP For a crisper crust, after pressing dough on cookie sheets, bake uncovered about 10 minutes or until crusts just begin to brown. Place toppings on crusts; bake 10 minutes longer or until cheese is melted and sauce is bubbly.
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