Farm Stand Pizza (Sandra Lee) |
|
 |
Prep Time: 25 Minutes Cook Time: 48 Minutes |
Ready In: 73 Minutes Servings: 4 |
|
Ingredients:
nonstick cooking spray |
1 (1-pound) bag fresh pizza dough |
all-purpose flour, for dusting |
2 tablespoons olive oil |
1 cup chunky tomato sauce, recipe follows |
10 basil leaves, torn |
1 cup shredded mozzarella cheese, divided |
1/2 cup white mushrooms, sliced |
1/2 cup broccoli florets, chopped |
1/2 green pepper, diced |
1/2 medium red onion, sliced |
salt and freshly ground black pepper |
2 tablespoons olive oil |
1/2 medium onion, diced |
1 tablespoon chopped garlic |
1 (28-ounce) can diced tomatoes |
2 tablespoons chopped fresh basil leaves |
2 tablespoons chopped fresh parsley leaves |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray.
2. Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Bake in oven for 8 minutes.
3. Remove the pizza crust from oven and top with the sauce, basil leaves, half the cheese and the vegetables. Season with salt and pepper, to taste, and top with remaining cheese. Bake pizza for 15 to 20 minutes or until crust is golden brown and cheese is melted and bubbly.
4. Chunky Tomato Sauce:
5. In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
6. Yield: 4 cups
|
|