Title: Mystic Pizza
Categories: Cooking lig, From hard c
Yield: 6 Servings

1 1/2 c All-Purpose Flour; Divided
1 ts Sugar
1 pk Quick-Rise Yeast; 2 1/2 Tsp
1/2 c Warm Water; 105 To 115
-Degrees
1 ts Olive Oil
1/2 ts Salt; Divided
Cooking Spray
2 ts Cornmeal
3 Cloves Garlic; Minced
1 tb Chopped Fresh Or
1 ts Dried Oregano
3/4 ts Fennel Seed
1 tb Minced Fresh Cilantro
1/4 ts Crushed Red Pepper
1 cn No-Salt-Added Tomato Sauce;
-(8 Oz)
1 1/2 c Shredded Part-Skim Mozarella
-Cheese; (6 Oz)

1. Lightly spoon flour into dry measuring cups; level with a knife. 2.
Dissolve sugar and yeast in warm water in a large bowl; let stand 5
minutes. Add 1 1/4 c flour, oil, and 1/4 tsp salt; stir to form dough. 3.
Turn dough out onto a lightly floured surface. Knead until smooth and

elastic (about 10 minutes); add enough of remaining flour, 1 T at a time,
to prevent dough from sticking to hands. 4. Place dough in a bowl coated

with cooking spray; turn to coat top. Cover; let rise in a warm place
(85°), free from drafts, 30 minutes or until doubled in bulk. 5. Preheat

oven to 450 °. 6. Punch dough down; roll dough into a 12-inch circle on a
lightly floured work surface. Place dough on a baking sheet or 12-inch
pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp
edges of dough to form a rim. Let dough stand, covered, 10 minutes. 7.
Place a small saucepan coated with cooking spray over medium heat until
hot. Add garlic, and saute 2 minutes. Add 1/4 t salt, oregano, cilantro,

fennel seeds, pepper, and tomato sauce; reduce heat, and simmer, uncovered,
20 minutes or until mixture is thick, stirring occasionally. Spread sauce
over pizza crust; sprinkle with cheese. Bake at 450° for 10 minutes or
until cheese is melted and crust is golden. Remove pizza to cutting board;
cut into wedges.

Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO -
jpxtwo@swbell.net

NOTES : This pizza is our version of the ones served in the romantic comedy
by the same name. In it, Leona, the owner of a local pizza parlor, closely
guards her family sauce recipe that's made with a sweet blend of Portuguese
spices. Julia Roberts plays a waitress who dates Adam Storke.
Recipe by: Cooking Light, March 1998, pg. 88

Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr
29, 1998