Ingredients
-
Sauce:
- 1 ripe tomato, peeled and chopped
- 1 c. tomato sauce
- 1 clove garlic
- 1 teaspoon basil
- 1 pinch cinnamon
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons vegetable oil
- 1 teaspoon parsley, chopped
- 1 pkg. active dry yeast
- 1 teaspoon brown sugar
- 1/2 c. hot water
- 1/2 c. buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 1/2 c. bread flour
- 1 c. wheat flour
- 2 tablespoons cornmeal
- 1/4 c. bell pepper strips
- 1/4 c. sliced onion
- 1 4-ounce can sliced mushrooms, diced
- 1/2 c. diced tomatoes, drained
- 1/4 c. sliced or chopped banana peppers
- 2 cups mozzarella cheese
Combine above ingredients, stirring until well blended but not liquefied; set aside.
Crust:
Toppings:
Directions
Preheat oven to 450°. In medium bowl, dissolve yeast, brown sugar, water, buttermilk, vegetable oil and salt. Let stand 10 minutes. Add bread and wheat flours, stirring as you add; beat until smooth. Let rise 5-10 minutes. Turn dough onto lightly floured surface and pat or roll into a round. Transfer crust to lightly greased pizza pan which has been dusted with cornmeal. Bake 8 -10 minutes until dough starts to rise and harden. Remove from oven; top with sauce and add toppings. Return to oven; bake for an additional 8-10 minutes or until browned and bubbly.
Pizza Contest 2nd Place Winner
2007 State Fair of West Virginia