Sourdough Pizza

Here is a tasty Sourdough Pizza that features sliced, fresh vegetables and a rich, gooey three-cheese blend.

Ingredients:

Dough
3/4 cup sourdough starter (recipe follows)
2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 envelope RapidRise Yeast
2 teaspoons salt
3/4 cup water
2 tablespoons peanut oil

Topping
1 (6-ounce) can tomato paste
1/2 cup water
1/4 cup peanut oil
1 teaspoon crushed dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 cup sliced fresh mushrooms
2/3 cup sliced green pepper
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
2-1/2 cups shredded mozzarella cheese

Directions:

Stir sourdough starter before measuring. Measure out 3/4 cup and bring to room temperature.

In large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt.

Heat water and peanut oil until very warm (120° to 130°F). Gradually add water mixture and starter to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile, combine tomato paste, water, peanut oil, oregano, salt, garlic powder, and ground pepper. Stir to blend.

Divide dough in half. Roll each half to 12-inch circle. Place on greased pizza pans; form a standing rim by pinching the edge of the dough. Prick with fork; let rest 10 minutes.

Par bake at 450°F for 7 minutes. Remove from pans; place on wire racks.

Spread tomato mixture evenly on each pizza crust. Sprinkle with mushrooms, green pepper, and cheeses.

Bake on wire rack at 450°F for 10 minutes. Serve warm.

Sourdough Starter:
3 cups all-purpose flour
1 tablespoon sugar
1 envelope RapidRise Yeast
2 cups very warm water (120° to 130°F) 

In a large bowl, combine flour, sugar and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate until ready to use.

To replenish and keep starter alive:
Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F). Stir until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.

Nutritional Information:
Per Serving:
Serving size:  1 slice; 1 24 of recipe
Serving weight: 2.4 ounces
Calories 150; Total fat 6 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 290 mg; Carbohydrates 16 g; Dietary fiber 1 g; Sugars 2 g; Protein 6 g

Source: Photo and recipe courtesy of ACH Foods.
© 2009 ACH Foods. All Rights Reserved.

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