"Philly-Style" White Pizza Recipe

posted by Linda in MO 03-22-99 1:02 PM

"Philly-Style" White Pizza

1 small to medium onion, sliced
1 small to medium green pepper, sliced
8 oz. fresh mushrooms, brushed off and sliced (don't wash in water or they will be watery when cooked)
8 oz. thinly sliced deli roast beef, chopped
3 Tbl. Worchestershire sauce
3/4 tsp. Garlic powder
1/4 tsp. Pepper
13-15 inch pizza crust (recipe follows) OR 1 Loaf frozen white bread-dough, thawed
olive oil
1 tsp. crushed garlic
2 cups shredded colby-jack cheese, or your favorite cheese (cheddar and mozzarella?)
1/4 cup Parmesan cheese

Preheat oven to 400 F.

Roll pizza crust onto 13 or 15 inch pizza stone, making a rim around the edge. Brush with olive oil and spread crushed garlic over entire surface of dough. Let rise for about 15 minutes for a thicker crust. Par-bake (on second to bottom oven shelf) for approximately 5 to 10 minutes. Remove from oven.

While crust is baking, saute vegetables in 1 Tbl. olive oil or Pam until crisp/tender. Add Worchestershire sauce, garlic powder, pepper, and roast beef. Saute for a few more minutes. Remove from heat. (This will be a lot of topping.)

Top par-baked crust with a light layer of shredded cheese. Then using a slotted spoon layer the meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake at 400 degrees for approximately 15 minutes or until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

Bread Machine Pizza Dough (for 1 lb. machine)

3/4 cup warm water (check your bread machine manual for the right temperature)
2 cups bread flour
1/2 tsp. salt
1 1/2 Tbl. olive oil
2 tsp. sugar
2 tsp. yeast

Put ingredients in machine in the order your manual states. Set machine for dough/manual cycle. When dough is done, use floured hands to press onto pizza stone. Let rise about 15 minutes. Par-bake for 5-10 minutes.

(For 1 1/2 lb. machine: 1 cup warm water, 3 cups bread flour, 1 tsp. salt, 2 Tbl. olive oil, 1 Tbl. sugar, 2 tsp. yeast)

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