Recipe by Oxmoor House January 1995


Recipe Summary test

8 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a large mixing bowl; stir well. Combine olive oil and water in a saucepan; heat to 120° to 130°.

  • Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.

  • Sprinkle 2 tablespoons bread flour evenly over work surface.

  • Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface. Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.

  • Combine mushrooms and next 3 ingredients in a large bowl. Add garlic-flavored olive oil; toss well. Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables. Bake at 425° for 15 to 20 minutes. Cut into wedges.


Oxmoor House Cooking Light Collection

Nutrition Facts

222 calories; calories from fat 22%; fat 5.4g; saturated fat 2.3g; protein 11g; carbohydrates 32.1g; cholesterol 11mg; sodium 499mg.