Recipe: Pizza Romano (bread machine dough cycle)

PIZZA ROMANO

FOR THE CRUST:
1 cup water
2 tablespoons peanut oil
1 1/2 teaspoons salt
3 cups bread flour
1 tablespoon sugar
2 teaspoons Fleischmann's Bread Machine Yeast
FOR THE TOPPING:
1 (15 ounce) can crushed tomatoes
1/2 cup freshly grated Romano cheese
1 tablespoon peanut oil
1 teaspoon dried marjoram leave
1/8 teaspoon ground black pepper
2 cups fresh mushrooms, sliced

Add water, oil, salt, sugar and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When mix cycle is complete (before baking starts), remove dough from machine to lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough in half. Shape each half into a ball; roll each ball into 12-inch circle. Place on two greased baking sheets; form standing rim by pinching edge of dough. Prick dough with fork; let rest 10 minutes.

Meanwhile, combine all topping ingredients except mushrooms in medium bowl.

Partially bake crusts at 400 degrees F for 8 minutes. Remove crusts from baking sheets; place on wire cooling racks.

Spread topping mixture evenly over each pizza crust. Sprinkle with mushrooms.

Bake on wire racks at 450 degrees F for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve.

Makes 2 (12-inch) pizzas
Source: Favorite Brand Name Recipes - Bread Machine; June 6, 2000