Pizza Romano A Bold New Pizza for the Sophisticated Palate Peanut Oil Gives this Mouth-watering Creation a Crunchy, Flavorful Crust. Ideal for parties, or a Special Dinner for Grown-ups Makes 2 (12-inch) Pizzas
1-1/2 POUND RECIPE Dough: water 1 cup peanut oil 2 tablespoons salt 1-1/2 teaspoons bread flour 3 cups sugar 1 tablespoon FLEISCHMANN'S 2 teaspoons Bread Machine Yeast
Topping: 1 (15 ounce) can crushed tomatoes 1/2 cup freshly grated Romano cheese 1 tablespoon peanut oil 1 teaspoon dried marjoram leaves 1/8 teaspoon ground black pepper 2 cups sliced fresh mushrooms
Printer Friendly Version Directions Add water, oil, salt, flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. Parbake at 450oF for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450oF for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve. Topping: In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground black pepper. Stir well. Nutrition Information Per Serving Serving Size: one slice Serving Weight: 2 ounces Calories: 100; Total Fat: 2.5 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 190 mg; Carbohydrates: 15 g; Dietary Fiber: < 1 g; Sugars: 1 g; Protein: 3 g
