The Great Chicago-Style Pizza Cookbook by Pasquale Bruno

Author:Pasquale Bruno
Language: eng
Format: epub
Publisher: McGraw-Hill Education
Published: 1983-05-14T16:00:00+00:00

WHOLE WHEAT PIZZA WITH BROCCOLI

YIELD: 1 12-inch pizza

EQUIPMENT

Liquid measuring cups

Dry measuring cups and spoons

3- to 4-quart mixing bowls

1-quart saucepan

2-quart saucepan

Cheese grater

Rolling pin

14-inch flat pizza pan or pizza screen

DOUGH

1 package active dry yeast

¼ cup warm water (105° F.-115° F.)

1 cup bread flour

1¼ cups whole wheat flour

1 teaspoon salt

cup milk

TOPPING

10 ounces tomato puree

½ teaspoon oregano

½ teaspoon basil

¼ teaspoon salt

teaspoon pepper

1 10-ounce package frozen chopped broccoli

8 ounces mozzarella cheese, grated

Olive oil

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