1 teaspoon active dry yeast2/3 cup warm water (110 degrees F/45 degrees C)2 cups all-purpose flour1 teaspoon salt2 tablespoons olive oil1 (10 ounce) can tomato sauce1 pound shredded mozzarella cheese1/2 cup grated Romano cheese1/4 cup chopped fresh basil1 tablespoon dried oregano1 teaspoon red pepper flakes2 tablespoons olive oilSprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk. Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf. When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven. Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes. Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.
Amount Per Serving Calories: 719 | Total Fat: 36.6g | Cholesterol: 88mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 719
Total Fat: 36.6g
Cholesterol: 88mg
Sodium: 1833mg
Total Carbs: 56.7g
Dietary Fiber: 3.6g
Protein: 40.3g
VIEW DETAILED NUTRITION
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