ohMom
Kids Get Arthritis Too!
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- Oct 8, 2001
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2 to 2 1/4 c bread flour
1 pkg (1/4 oz) quick-rise yeast
1 tsp salt
1 c warm water
1 TBSP olive or canola oil
Topping:
3 plum tomatoes chopped
5 medium fresh mushrooms sliced
1/2 c chopped green pepper
1/2 c slice ripe olives
1/4 c chopped onion
3 TBSP olive or canola oil
2 tsp red wine or cider vinegar
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp black pepper
2 tsp cornmeal
In a mixing bowl combine the flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 mins. Cover and let rest for 15 mins. NOTE: I made the dough in my dough cycle of my bread machine and it was fine.
Meanwhile, in a bowl combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
Coat an 15 x 10 x 1 baking pan with nonstick cooking spray. Sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 for 5 mins or until lightly browned. Cover with veggie mixture and bake 8 - 10 mins longer or until edges of crust are golden. Yield: 12 servings
121 calories; 5 g fat; 1 g fiber; 3 g protein
1/12 of pan = 2.5 pts
Light & Tasty April/May 2003 issue
1 pkg (1/4 oz) quick-rise yeast
1 tsp salt
1 c warm water
1 TBSP olive or canola oil
Topping:
3 plum tomatoes chopped
5 medium fresh mushrooms sliced
1/2 c chopped green pepper
1/2 c slice ripe olives
1/4 c chopped onion
3 TBSP olive or canola oil
2 tsp red wine or cider vinegar
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp black pepper
2 tsp cornmeal
In a mixing bowl combine the flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 mins. Cover and let rest for 15 mins. NOTE: I made the dough in my dough cycle of my bread machine and it was fine.
Meanwhile, in a bowl combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
Coat an 15 x 10 x 1 baking pan with nonstick cooking spray. Sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 for 5 mins or until lightly browned. Cover with veggie mixture and bake 8 - 10 mins longer or until edges of crust are golden. Yield: 12 servings
121 calories; 5 g fat; 1 g fiber; 3 g protein
1/12 of pan = 2.5 pts
Light & Tasty April/May 2003 issue
