Wine Mushroom PizzaAbout 1 1/2 cups all-purpose flour, divided 1 package active dry yeast 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon salt 1/2 cup dry red wine 1 (8 ounce) can tomato sauce 2 teaspoons instant minced onion 1/2 teaspoon dried basil, crushed 1/2 teaspoon dried oregano, crushed 1/2 teaspoon Worcestershire sauce 1 (6 ounce) can sliced mushrooms, drained 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese Combine 3/4 cup flour and yeast in a medium bowl. Combine water, cooking oil and salt in another bowl. Heat to lukewarm in microwave. Add to flour mixture and beat well. Add 3/4 cup more flour to make a stiff dough. Knead until smooth. Place in a greased bowl. Turn once to grease surface. Cover and let rise until more than double. Punch dough down. Let rest 10 minutes. Roll dough to a 12-inch circle. Place in a 12-inch pizza pan. Form edge. Prick crust. Bake at 450 degrees F for 13 to 15 minutes. In a small saucepan, combine red wine, tomato sauce, onion, basil, oregano and Worcestershire sauce. Boil until reduced to 1 cup. Spread over crust. Arrange mushrooms on top. Sprinkle with mozzarella and Parmesan. Bake 10 minutes more. Makes one 12-inch pizza. |