Provencale Pizza

[bhinman]

Does anyone have a copy of the recipe for Provencale Pizza that appeared in October 1997 on page 174? I have page 174 but have somehow lost the continuation on page 175 or 176. Thanks for any help!

[SHERRY]

Here you go! http://www.cookinglight.com/bbs/smile.gif


* Exported from MasterCook *

Provençale Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : International Main Dish
Oct '97

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
1/2 cup warm water (105º to 115º)
2 teaspoons olive oil -- divided
1 1/3 cups all-purpose flour
1/4 teaspoon salt
Cooking spray
4 cups finely chopped onion
1/2 cup sliced bottled roasted red bell peppers
1 teaspoon minced fresh thyme
OR
1/4 teaspoon dried thyme
2 garlic cloves -- minced
1/4 cup dry white wine
1 teaspoon cornmeal
8 pitted oil-cured olives -- halved
1/4 cup (1 ounce) grated fresh Parmesan cheese

Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, for 40 minutes or until doubled in bulk. Preheat oven to 450º.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.

Punch dough down; roll dough into a 101/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450º for 20 minutes or until crust is golden brown.

Serving Size: 1 wedge

Cuisine:
"Italian"
Source:
"Cooking Light, October 1997, p.174"
Copyright:
"© Cooking Light"
Yield:
"4 pizza slices"

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Per Serving (excluding unknown items): 289 Calories; 5g Fat (17.4% calories from fat); 9g Protein; 49g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 5472 0 0 0 0 0 4752 3413 0 2130706543 0 0 0 3584 20086

[bhinman]

Thanks!