Nutritional Info

Nutrition Facts

Serving Size 1 (109g)

Calories 166
Calories from Fat 26 (15%)
Amount Per Serving %DIV
Total Fat 2.8g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 102.4mg 4%
Potassium 281.4mg 6%
Total Carbohydrate 29.5g 10%
Dietary Fiber 1.9g 8%
Sugars 2.9g
Protein 4.9g 10%

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Recipe Description
Making pizza is a great way to cook with your children, and they love the results!
Prep time
2 hr
Cook time
30 min
Ready In
2 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  warm water (105 to 115 degrees f)
1 Package(pk)  active dry yeast
1 Teaspoon(t)  sugar
1 Tablespoon(T)  olive oil
1/4 Teaspoon(t)  salt
4 Cup(c)  all purpose flour
1 Tablespoon(T)  olive oil
1 Clove(clv)  garlic, finely chopped
28 Ounce(oz)  tomatoes in thick puree, chopped
1/4 Teaspoon(t)  salt
1 Pinch(pn)  cornmeal
1/4 Cup(c)  parmesan cheese, freshly grated
8 Ounce(oz)  mozzarella cheese, shredded

Preparation

Prepare pizza dough: In large bowl, combine 1/4 cup warm water, yeast and sugar. Stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon, stir in remaining 1 cup warm water, oil, salt and 1 1/2 cups flour until smooth. Gradually add 2 cups all purpose flour, stirring until dough comes away from side of bowl. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Shape dough into ball. Place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour. Meanwhile, prepare pizza sauce: In 2 quart saucepan, heat oil over medium high heat. Add garlic and cook, stirring often, until golden, about 30 seconds. Add tomatoes with puree and salt. Heat to boiling over high heat. Reduce heat and simmer, uncovered, 10 minutes. Punch down dough. Turn onto lightly floured surface and cut in half. Cover and let rest 15 minutes. Or, if not using right away, place dough in large greased bowl, cover loosely with greased plastic wrap, and refrigerate up to 24 hours. Meanwhile, preheat oven to 450 degrees F. Sprinkle two large cookie sheets with cornmeal. Shape each dough half into ball. On one prepared cookie sheet, with floured rolling pin, roll 1 ball of dough into 14 by 10 inch rectangle. Fold edges in to make 1 inch rim. Repeat with remaining dough ball. Sprinkle dough with parmesan. Spread pizza sauce over parmesan and top with mozzarella. Let pizzas rest 20 minutes. Bake pizzas until crust is golden, 15 to 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.

Additional notes

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Handmade Cheese Pizza
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