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Parent Category: Recipes
1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal
GARDEN PIZZA
2 tbsp. oil
2 sm. zucchini, sliced very thin
1 med. red onion, chopped
2 broccoli stalks, chopped
8 oz. Chinese pea pods
2 sweet red peppers, diced
2 yellow peppers, diced
1 tbsp. thyme
Black pepper, to taste
2 oz. Parmesan cheese
Heat 1 cup water, shortening, sugar and salt until shortening melts.
Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine
yeast and shortening mixtures in large bowl. Add cornmeal and flour to
shortening mix and knead until smooth and workable. Oil pizza pans
with olive oil and sprinkle with cornmeal. Press dough into pans and
pierce with a fork several times. Bake in 425 degree preheated oven
for 7 minutes. Remove and add your favorite pizza toppings and bake
for additional 20 to 25 minutes. To reduce cholesterol substitute 1/4
cup low saturated fat oil for the 1/4 cup shortening. Generally, salt
should not be decreased in recipes containing yeast or the character
of the dough will be affected. If sodium is a concern, it can be
reduced by choosing lower sodium toppings for the pizza shell.
Following is our alternate pizza topping recipe: Preheat oven to 450
degrees. Saute zucchini, onion and broccoli in oil until slightly
tender. Add pea pods and stir several minutes. Add peppers, thyme and
black pepper. Stir another minute. Divide mixture over 2 prebaked
pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.
