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Michael Vogel’S Pizza – Country Living

Michael Vogel's Pizza - Country Living recipe image
This Italian main features Olive oil 1 10-to 14-oz package, Onion, chopped -mushrooms, stems trimmed &, Oz cans tomato sauce -caps sliced. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 449.8
Dietary: Gluten-free, Vegetarian
Description
This Italian main features Olive oil 1 10-to 14-oz package, Onion, chopped -mushrooms, stems trimmed &, Oz cans tomato sauce -caps sliced. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 tablespoons Olive oil 1 10-to 14-oz package
  • 1 md Onion, chopped -mushrooms, stems trimmed &
  • 2 Oz cans tomato sauce -caps sliced
  • 1 package (16-oz) hot roll mix
  • 2 tablespoons Chopped fresh parsley leaves
  • 3 Oz packages mozzarella
  • 1 teaspoons Dried oregano leaves
Directions
  1. 1
    cheese, shredded 1 c Grated Parmesan cheese 1.
  2. 2
    In large skillet, heat 2 T olive oil.
  3. 3
    Add onion and saute until lightly browned.
  4. 4
    Stir in tomato sauce; cover and simmer sauce 20 minutes, stirring occasionally.
  5. 5
    Meanwhile, prepare hot roll mix following packaged directions for mixing and kneading pizza dough.
  6. 6
    Heat oven to 400'F.
  7. 7
    Divide prepared dough in half.
  8. 8
    Roll each half into a 12 inch round or 13 by 9-inch rectangle.
  9. 9
    Press dough rounds into two 12-inch round pizza pans or dough rectangles into 13-by 9-inch baking pans.
  10. 10
    Pinch edges to form rim around dough rounds or rectan- gles.
  11. 11
    Cover pans with clean cloth and let rise in warm place, away from drafts, 20 minutes.
  12. 12
    Brush dough with remaining 2 T oil.
  13. 13
    Divide mozzarella between dough-lined pans.
  14. 14
    Spoon half of tomato sauce mixture onto each pizza.
  15. 15
    Top with mushrooms, parsley, and oregano.
  16. 16
    Sprinkle pizzas with Parmesan cheese and bake 15 minutes or until cheese melts and dough is browned.
  17. 17
    Country Living/June/92 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 8

Amount Per Serving
Calories 449.8kcal
% Daily Value *
Total Fat 33.2g52%
Saturated Fat 12.9g65%
Cholesterol 52.5mg18%
Sodium 709.2mg30%
Total Carbohydrate 21.4g8%
Dietary Fiber 3.4g14%
Sugars 3.5g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 10to, 14oz, 16oz, baking, cans, caps, chopped, country, dried, fresh, hot, italian, leaves, living, main, michael, mozzarella, mushrooms, oil, olive
Read it online: https://www.chefs-mate.com/recipe/michael-vogels-pizza-country-living/