 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
My family devours this crusty pan pizza with delicious toppings. Use a combination of green, red and yellow peppers for added color.Patricia Howson, Carstairs, Alberta Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
1 teaspoon sugar |
1 teaspoon salt |
2 tablespoons canola oil |
2-1/2 cups king arthur unbleached all-purpose flour |
1 pound ground beef, cooked and drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 teaspoon each dried basil, oregano and thyme |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon garlic powder |
1 small green pepper, julienned |
1 can (8 ounces) mushroom stems and pieces, drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes.
2. On a floured surface, roll into a 13-in. x 9-in. rectangle. Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with beef.
3. In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese.
4. Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned. Yield: 8 servings.
|
|