Serve pizza tonight

November 07, 1990

Deep-dish Vegetarian Pizza

1 package dry yeast

1 teaspoon sugar

1 cup warm water, 105 to 115 degrees

2 3/4 cups all-purpose flour, divided

2 tablespoons vegetable oil

1/4 teaspoon salt

Vegetable cooking spray

2 tablespoons cornmeal

Herbed pizza sauce, recipe follows

1 cup sliced fresh mushrooms

1/2 cup chopped green pepper

1 14-ounce can artichoke hearts, drained and quartered

1/4 cup chopped onion

1/2 cup (2 ounces) shredded mozzarella cheese

1/3 cup grated Parmesan cheese

Dissolve yeast and sugar in warm water. Let stand five minutes.

Combine yeast mixture, 2 1/2 cups flour, oil and salt in a medium bowl. Stir about 20 times, using firm beating strokes to make a soft dough.

Turn dough out onto a lightly floured surface and knead five minutes or until smooth and elastic, working in remaining one-quarter cup flour. Shape dough into a smooth ball.

Coat a 13x9x2-inch baking pan lightly coated with cooking spray and sprinkle with cornmeal. Place dough in pan and let rest five minutes. Pat dough evenly over bottom and up sides of pan. Spread herbed pizza sauce evenly over crust and top with vegetables and cheese. Bake at 425 degrees for 25 minutes on lower rack of oven. Cut into eight equal portions and serve immediately.

Herbed Pizza Sauce

1 cup undrained canned Italian-style tomatoes

1/2 cup water

1 6-ounce can tomato paste

1 small onion, sliced

2 tablespoons minced fresh parsley

1 clove garlic, minced

1 bay leaf

1/2 teaspoon sugar

1/4 teaspoon dried whole oregano

1/4 teaspoon dried whole basil

1/8 teaspoon pepper

Combine all ingredients in a two-quart saucepan and simmer uncovered 45 minutes stirring frequently. Remove bay leaf before serving. Makes two cups.

Makes eight servings. Each serving has 267 calories, 10 grams protein, 43 grams carbohydrate, 7 grams fat, including 2 grams saturated fat, 233 milligrams sodium and 6 milligrams cholesterol.

-- "365 Easy Low-Calorie Recipes" by Sylvia Schur and Vivian Schulte; Harper and Row Publishers -- 1990, $15.95.

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