Vegetarian Homemade Pizza

 
Have a hankering for pizza but your local restaurant is closed? Homemade pizza can be just the right touch of comfort food for you and your family.
 
Ingredients:
  • 3 to 3-1/2 cups all-purpose flour, divided
  • 1/4 cup cornmeal or breadcrumbs
  • 1 pkg. (1/4 oz.) quick-rise yeast
  • 1-1/2  teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup olive oil plus extra for greased pans and bowl
Toppings:
  • 4 cups shredded part-skim mozzarella cheese, divided
  • 1 can (28 oz.) diced tomatoes, well drained
  • 1 can (8 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon each dried oregano and dried basil
  • 1 pkg. frozen spinach (10 oz.) do not thaw
  • 1 can (8 oz.) mushrooms stems and pieces, well drained
  • 1/4 cup grated Parmesan cheese
 
Materials:
  • Measuring cups
  • Measuring spoons
  • Large glass bowl
  • Large metal bowl
  • Large bowl
  • Two 10-inch ovenproof skillets or Two 9-inch springform pans
  • Grater
  • Small saucepan
  • Medium saucepan
  • Food thermometer
  • Plastic wrap 
  • Kitchen towel
  • Rolling pin
  • Strainer
  • Aluminum foil
Directions:
1.  In a large glass bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar, and salt.  In a small saucepan, heat water and oil to 120°-130°.  Add to dry ingredients; beat just until moistened.  Add remaining 1-1/2 cups to form a stiff dough.  If needed add some more flour a little at a time.  
 
2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased metal bowl (using 1- 2 tablespoons olive oil), turning dough lightly coating it.  Cover bowl with plastic wrap and a damp kitchen towel.  Let rise in a warm place until doubled, about 30 minutes.
 
3.  Meanwhile cook spinach according to package directions and drain well. 
 
4.  Punch dough down; divide in half.  Roll each portion into an 11-inch circle.  Press dough onto the bottom and up sides of two greased 10-inch oven proof skillets.  Sprinkle each with 1 cup mozzarella cheese.
 
5.  In a large bowl, combine tomatoes, tomato sauce, tomato paste and seasonings.  Spoon 1-1/2 cups over each pizza.  Layer each pizza with half the spinach and mushrooms; 1 cup mozzarella; and 2 tablespoons grated Parmesan cheese.
 
6.  Cover skillets with aluminum foil and bake 450° for  35 minutes.  Uncover; bake 5 minutes longer or until lightly browned. 
Note: Two 9-inch springform pans may be used in place of skillets.  Place pans on baking sheets before baking.  Run knife around edge of pan to loosen crust before removing sides. 
 
Makes 2 pizzas (8 slices each)
 
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