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Ingredients (view qty in metric system instead) 3 tsp. olive oil, divided 1/4 cup yellow cornmeal two 28 ounce cans chopped tomatoes, drained 2 large cloves garlic, peeled and crushed 1 tbsp. chopped fresh parsley leaves 1 1/2 tsp. crumbled dried oregano 1 tsp. crumbled dried basil 1 pound frozen, thawed bread dough 4 cups shrerdded Mozzarella cheese, divided 7 ounces sliced pepperoni 1/2 cup grated Parmesan cheese Directions Preheat oven to 425 degrees. Brush a 12 inch deep dish pizza pan with 1 tsp. of the olive oil. Sprinkle the cornmeal evenly over the bottom of the prepared pan. Stir together tomatoes, garlic, parsley, oregano and basil in a large bowl. Roll bread dough out to a 13 inch circle on a floured surface. Form the dough into the bottom and up sides of the prepared pan. Spoon 1 cup of the tomato mixture over the bottom of the crust. Sprinkle with 1 cup of the Mozzarella and layer half of the pepperoni over. Spread the remaining tomato mixture over the pepperoni and top with the remaining pepperoni and Mozzarella. Sprinkle the Parmesan over the top and drizzle with the remaining 2 tsp. olive oil. Bake pizza about 40 minutes until crust is golden brown and the cheese is bubbly. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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