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Provencal Pizza Recipe

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This recipe for Provencal Pizza, by , is from The Cooking Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lucia McLaughlin

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. loaf frozen bread dough, thawed
4 med. onions,thinly sliced and separated into rings(4 cups)
2 cloves garlic,minced
1 tsp. dried basil, crushed
1 tsp. dried oregano,crushed
1/2 tsp. fennel seed,crushed
2 Tbsp. cooking oil
4 medium tomatoes,peeled,seeded and chopped
1 1/2 cups shredded part-skim mozzarella cheese
1/2 of a sweet red pepper,cut into thin strips
1/2 of a sweet yellow or green pepper, cut into thin strips
1 2 1/2 oz. can sliced pitted ripe olives,drained

Directions:
Directions:
On a lightly floured surface (such as a pastry cloth or countertop) cover the thawed dough and let it rest for 5 minutes. Line a 15x10x1 inch baking pan with heavy foil;grease the foil on the bottom and up the sides.

Roll the dough into a 16x12" rectangle,allowing the dough to rest,if necessary. Press the dough onto the bottom and up the sides of the prepared pan. Prick the bottom and the sides of this dough in the baking pan with the tines of a fork. Let the dough stand in the pan for 5 minutes before baking. Bake the dough in a 425F oven for about 10 minutes or until the dough starts to brown;cool.

Meanwhile,saute the onions, garlic and basil,oregano and fennel seed, uncovered, in hot oil over medium heat for 20 minutes or until the onions are tender but not brown,stirring frequently. Stir in the chopped tomatoes,cook the vegetable mixture,uncovered, for 10 minutes more, stirring frequently. Spread the vegetable mixture over the cooled pizza crust. Sprinkle with the shredded mozzarella cheese. Arrange the pepper strips on top. Sprinkle with the sliced ripe olives.

Freeze for 1 1/2 to 2 hours or until firm. Using the foil, lift the pizza out of the baking pan. Cover the top of the pizza with clear plastic wrap. Wrap in moisture and vaporproof wrap,seal,label and freeze.

Bake the pizza in a 425F. for 25- 30 minutes or till pizza crust is brown and topping is heated through. Let pizza stand for 5 minutes before cutting into wedges and serving.

To serve immediately without freezing;Prepare recipe as directed,except, after adding toppings, bake pizza immediately,uncovered in a 425F oven for 12-15 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes plus baking time
Personal Notes:
Personal Notes:
WOW! I cant wait to make this again...except I would use a pitted kalamata olive instead of the ripe olives from can.

 

 

 

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