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Mediterranean Peppered Pizza |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mediterranean Peppered Pizza recipe on the web!!Serving Size: 1 wedge 1 Pizza, 8 wedges ___ cup water _ tablespoon vegetable oil _ 1/2 cups bread flour ___ teaspoon salt ___ teaspoon sugar _ 1/4 teaspoons bread machine or quick active dry yeast Mediterranean Peppered Topping (below) _ 1/2 cups shredded mozzarella cheese (6 ounces) _ roma(plum) tomatoes or 1 small tomato, sliced Mediterranean Peppered Topping: _ 7-ounce jar roasted red bell peppers, drained and chopped (3/4 cup) _ 7-ounce jar sun-dried tomatoes in oil, drained and chopped _ 2 1/4-ounce can sliced ripe olives, drained _ small onion finely chopped (1/4 cup) _ tablespoon chopped fresh basil leaves MEASURE carefully, placing all ingredients except Mediterranean Peppered Topping, cheese and tomatoes in bread machine pan in the order recommended by the manufacturer. SELECT Dough/Manual cycle. Do not use delay cycles. REMOVE dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Mediterranean Peppered Topping. MOVE oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim. Sprinkle 3/4 cup of the cheese over dough. Spoon topping onto cheese. Sprinkle remaining 3/4 cup cheese over topping; arrange tomatoes on top. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted. For Mediterranean Peppered Topping: Mix all ingredients. 1 Wedge: 240 Calories (90 calories from fat); 10g fat (3g saturated); 10mg cholesterol; 410mg sodium; 30g carbohydrate (3g dietary fiber); 10g protein DO-AHEAD NOTE: After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4 hours up to 48 hours. Before baking, remove the dough from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Make the peppered topping, and bake your pizza as the recipe tells you. DID YOU KNOW? Pepperoncini (pronounced pep-per-awn-CHEE-nee) is a thin, bright red, wrinkled-skin chili about 2 to 3 inches long. Also called Tuscan pepper, it has a slightly sweet flavor that ranges from medium to medium-hot. You can use other pickled chilies for this pizza. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Triple-Seed Wheat Bread Sage Raisin Wheat Bread Chocolate Coffee Bread Buttermilk Granola Bread Cottage Dill Loaf Rosemary Apricot Bread Challah French Baguettes Roasted Pepper Focaccia Roasted Pepper and Artichoke Baguette Zesty Pesto Tomato Baguette Italian Artichoke Braid Rosemary Focaccia Greek Olive Focaccia Crusty Mustard Focaccia Two-Cheese Pizza Mexican Beef Pizza Chicken Fajita Pizza Mediterranean Peppered Pizza Lemon Anise Bread Sourdough Loaf |
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