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Pizza Romano
Makes 2 (12-inch) pizzas

1 1/2-POUND RECIPE

Dough:
water 1 cup
peanut oil 2 tablespoons
salt 1 1/2 teaspoons
bread flour 3 cups
sugar 1 tablespoon
FLEISCHMANN’S Bread Machine Yeast 2 teaspoons

Topping:
1 (15 ounce) can crushed tomatoes
1/2 cup freshly grated Romano cheese
1 tablespoon peanut oil
1 teaspoon dried marjoram leaves
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms

Topping: 
In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and ground black pepper. Stir well.

Directions:
Add water, oil, salt, flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle. 

Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on 2 greased baking sheets; form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes. 

Parbake at 450 degrees for 8 minutes. Remove from sheets; place on wire cooling racks. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 degrees for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve. 

Copyright © 1996 - 2000 Fleischmann's Yeast, a division of Burns Philp Food, Inc. All rights reserved.

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