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1 To make Crust: Combine 1½ cups hot water (105–115˚F), yeast,

3 To make Sauce: Heat oil in medium saucepan over medium heat.

and sugar in large bowl, electric-mixer bowl, or food-processor bowl. Add remaining ingredients, and knead 10 minutes by hand, 5 minutes with mixer dough hook, or 2 to 3 minutes in food processor, or until dough holds together in a ball and is no longer sticky when touched.

Add garlic, and cook 1 minute. Add tomatoes, cover, reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and cool.

2

Transfer dough to large bowl coated with oil, cover with clean dish towel or plastic wrap, and let rise 1 hour in warm place, or until doubled in size.

4 Preheat oven to 425˚F. Divide Crust dough into 2 rounds, and flatten into 10-inch disks with rolling pin or your hands. Transfer to 2 baking sheets, and add Toppings. Bake Pizza 20 minutes, or until cheese has melted and Crust is golden brown. PER SERVING (2 SLICES) 273 CAL; 13 G PROT; 11 G TOTAL FAT (2 G SAT FAT); 36 G CARB; 9 MG CHOL; 259 MG SOD; 10 G FIBER; 5 G SUGARS

vegetariantimes.com

MARCH 2016 81

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