Chef

Administrator
Staff member
2 tablespoons vegetable oil
1 small green pepper, chopped
1 large onion, chopped
2 small cloves garlic, minced
3 tablespoons chopped fresh parsley
1 (28oz) can whole tomatoes, undrained
1 (6oz) can tomato paste
2 tsp. sugar
1 1/2 teaspoons dried whole oregano
1/2 tsp. salt
1/4 tsp. pepper
2 (12-inch) thick or thin pizza crusts (recipes follow)
3 cups (12 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 pounds ground beef
1 teaspoon salt
1 (3½-ounce) package sliced pepperoni
3/4 cup sliced ripe olives
1 1/3 cups sliced fresh mushrooms
3/4 cup sliced green onion
2 small green peppers, sliced into rings
1/2 to 1 cup grated Parmesan chees

Heat vegetable oil in a Dutch oven; add chopped green pepper, chopped onion, garlic, and parsley. Sauté until tender, and set aside. Place tomatoes in container of electric blender or food processor, and process until smooth; add to onion mixture. Stir in next 5 ingredients. Bring to a boil; reduce heat, and simmer 1 hour or until sauce is reduced to about 3 1/2 cups. Spread sauce evenly over each pizza crust, leaving a 1/2 inch border around edges. Combine shredded mozzarella cheese and Cheddar, tossing gently; sprinkle 1 1/4 cups over each pizza. Combine ground beef and 1 teaspoon salt in a skillet; cook over medium heat until meat is browned, stirring to crumble. Drain well on paper towels. Sprinkle meat over pizzas. Layer next 5 ingredients on pizzas, and bake at 450° for 15 minutes. Sprinkle with remaining shredded cheese, and bake an additional 5 minutes. Top with Parmesan cheese. Yield: two 12- inch pizzas.

Pizza Supreme Crust

Thin Crust:
1 cup warm water (105° to 115°)
2 tablespoons vegetable oil
2 teaspoons sugar
2 teaspoons salt
1 package dry yeast
3 cups all-purpose flour

Combine water, oil, sugar, and salt in a large mixing bowl. Sprinkle yeast over water mixture, stirring until dissolved. Gradually add flour, mixing well after each addition. Turn dough out on a lightly floured surface, and knead until smooth and elastic. Shape into a ball, and place in a greased bowl; turn once to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled. Punch dough down, and divide in half. Lightly grease hands, and pat dough evenly into 2 lightly greased 12 inch pizza pans. Yield: two 12 inch pizza crusts.

Thick Crust:
1 1/2 cups warm water
3 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon salt
2 packages dry yeast
4 1/2 cups all-purpose flour

Combine water, oil, sugar, and salt in a large mixing bowl. Sprinkle yeast over water mixture, stirring until dissolved. Gradually add flour, mixing well after each addition. Turn dough out on a lightly floured surface, and knead until smooth and elastic. Shape into a ball, and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled. Punch dough down, and divide in half. Lightly grease hands, and pat dough evenly into 2 lightly greased 12 inch pizza pans. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled. Bake at 450° for 5 minutes. Yield: two 12 inch pizza crusts.
 
Top