 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
You can make these in advance and freeze them. When ever you would like some, just take them from the freezer, heat in a oven, serve with the sauce and your all set. Kids love these as well as adults! Ingredients:
1 (1/4 ounce) package yeast |
1 cup warm water |
2 tablespoons oil |
1 tablespoon sugar |
1 teaspoon salt |
2 3/4 cups flour |
1 cup mushroom, sliced thin |
1 lb italian sausage, cooked |
1 cup pepperoni |
2 cups mozzarella cheese |
2 tablespoons extra virgin olive oil |
2 garlic cloves, crushed |
1/2 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon italian seasoning |
1/2 cup fresh parsley leaves, chopped |
1 (15 ounce) can italian-style diced tomatoes |
Directions:
1. For the Dough: dissolve the yeast in the warm water, it should be 105°F to max 115°F until it bubbles a little about 5 minutes. (any higher it will kill the yeast.) In a large bowl, stir in the sugar,oil,salt and 1 cup flour. Add enough flour so it is easy to handle or (you can put it in a food processor). Remove dough onto a floured surface and knead for 5 minutes or until smooth and elastic. Cover the dough, put in a warm place and let it rise for 5 to 10 minutes.
2. For the Sauce: Add olive oil to medium heat in a sauce pan. Add garlic and crushed red pepper to the heated oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt, pepper and Italian seasonings. Simmer for 5 minutes. Stir in parsley.
3. Roll the dough into 4 10 inch circles. Place sauce and topping mix over half of the dough. Add 1/2 cup cheese. Fold over and crimp the edges shut.Brush the edges with melted butter or beaten egg wash. Bake at 350°F for 25 - 30 minutes or until golden brown. Serve with additional sauce on the side or on top.
|
|