1 tablespoon oil
1/2 cup plus 1-2 tablespoons warm water
1 1/2 cups LC-Pizza & Calzone Mix
1 1/2 teaspoons bread machine yeast
1/4 cup Marinara Sauce *
8 ounces mozzarella cheese, shredded
3 ounces fresh mushrooms, sliced, 4 medium *
1 ounce pepperoni, about 16 slices
3 ounces red bell peppers, chopped or sliced, about 1/2 cup *
Put the oil and water in the pan of your bread machine. Add the pizza crust mix and yeast. Set the machine to the dough cycle. When the dough cycle has finished, you may need to leave the dough in the machine for another hour or so until it doubles in size.
When the dough is ready, punch it down to deflate the air bubbles. Pat into a greased baking sheet, 8 1/2" x 12" or a 12-inch round pizza pan. Let rest about 5 minutes and then press the dough into the corners as well as you can if they have shrunk back. Spread the dough with the pizza sauce then top with the cheese and other toppings. I sprinkled the top of mine with some garlic powder. Bake on the highest oven rack at 325º for 20-25 minutes.
Makes 4-6 servings
* When I make the marinara into pizza sauce, I add a lot of dried basil and garlic powder and add a splash or two of red wine vinegar to taste. I sautéed the mushrooms in a little butter. I keep frozen chopped bell peppers in the freezer and put them on my pizza without thawing them first.
Per 1/4 Prepared Pizza: 420 Calories; 23g Fat; 33g Protein; 21g Carbohydrate; 15g Dietary Fiber; 6g Net Carbs
Per 1/6 Prepared Pizza: 280 Calories; 15g Fat; 22g Protein; 14g Carbohydrate; 10g Dietary Fiber; 4g Net Carbs
You can read my review of this pizza crust mix here. Click the photos to see close-ups. Here's a picture of a pizza slice:
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