Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast 2/3 cup warm water (110 to 115 ) 1 cup all-purpose flour 1/4 cup canola oil 1 cup whole wheat flour 1 tablespoon each minced fresh basil, oregano and marjoram 1 teaspoon garlic powder 1 teaspoon salt TOPPING: 2 cups (8 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) shredded cheddar cheese 2 large green peppers, chopped 1-1/2 cups chopped onions 1 tablespoon each minced fresh basil, oregano and marjoram 1 tablespoon canola oil 1 cup (4 ounces) shredded Parmesan cheese 8 plum tomatoes, seeded and chopped 1 package (3 ounces) sliced pepperoni

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add the whole wheat flour, herbs, garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down; roll into a 14-in. circle. Transfer to a well-greased 10-in. ovenproof skillet, letting dough drape over the side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside. In a large skillet, saute the green peppers, onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables, Parmesan cheese and tomatoes. Fold crust over filling toward center of skillet to form an edge. Bake at 400° for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing. Yield: 12 servings.


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