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Pizza with Onion, Bell Peppers, and Olives

pizza_recipe_275By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
A couple of slices of this healthy, low-fat pizza and a small salad makes a great lunch.  This pizza even has a cheesy stuffed crust, which is sure to please kids. 

I recommend using all organic non GMO ingredients.

Preparation Time: 15 to 20 minutes           
(plus 30 minutes for the dough to rise) 
Cooking Time: Approximately 40 minutes 



 3 ½   Cups unbleached white flour 
 1/8    Teaspoon salt 
 1 ¾   Tablespoons quick-rising yeast 
 1 ¼   Cups warm water 
 1/3    Cup olive oil 
 1       Pound soy cheddar cheese or cheddar cheese, cut into 4-by-1/2-inch strips 
 1/3    Cup minced fresh rosemary 
 1       25-ounce jar tomato-basil sauce 
 1       Red bell pepper, diced 
 1       Red onion, diced 
 2       Cups sliced black olives 
 4       Cups grated soy mozzarella cheese or mozzarella cheese 


Combine the flour, salt and yeast in a medium mixing bowl and stir in the water to form a dough.  Transfer the dough to a floured surface and knead for about 3 minutes, until it is smooth and elastic. Oil the surface of the dough with a small amount of the olive oil, transfer it to a bowl, cover with a clean cloth, and set it aside in a warm place to rise for about 30 minutes.  It will rise slightly but will not double in bulk. 
Preheat the oven to 375°F.  Divide the dough into two equal pieces.  Roll each piece into a circle approximately 14 inches in diameter and set them each on a 12-inch pizza pan.  Place half the cheese strips around the edge of one pan and roll the dough over the cheese to form a stuffed crust.  Repeat with the second crust and the remaining cheese.  Brush the dough with a bit more of the olive oil, sprinkle the crusts with the rosemary, and bake them (in 2 batches if necessary) 15 to 20 minutes, until the crust has browned and the cheese is melted.  
Remove the crusts from the oven, spread them evenly with the tomato sauce, pepper, onion, olives, and grated mozzarella, and return to the oven for approximately 20 minutes, until the mozzarella has melted and browned.  Cut each pie into 8 equal slices and serve hot or at room temperature.

Makes 16 slices   

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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