Pizza Romano

Dough:
3 1/4 cups all-purpose flour
1 Tbsp sugar
1 1/2 teaspoons salt
1 package Fleischmann's RapidRise Yeast
1 cup water
2 Tbsp peanut oil

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


In large bowl, combine 2 cups flour, sugar, undissolved yeast,
and salt. Heat water and peanut oil until very warm (120 to 130 F).
Gradually stir into dry ingredients. Stir in enough remaining
flour to make stiff dough. Turn out onto floured board. Knead
until smooth and elastic, about 8 to 10 minutes. Cover; let rest
10 minutes.

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 F for 8 minutes.

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

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

Makes 2 (12-inch) pizzas
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Fleischmann's Yeast.