•2 Tomato (ti Joceline)
•1 tbsp Oregano
•Sin achiote spice
•Bell pepper (mixed colors)
•3 cups mixed flour all purpose (Gold medal and king Arthur)
•1 pack yeast
•2 tbsp Crisco
• 1/4 cup Milk
• 1 small Onion
• 1 small can Mushroom (in water)
•2 bags Mozzarella cheese
Tomato sauce direction
Cut 2 tomatoes in 4, place in pan, cook with 1/4 cup water, small amount of oil, salt and garlic. When cooked fully add 1tbsp Oregano and sin achiote spice for flavor and aroma. Crush tomatoes by hand. Set aside.
Pizza Dough direction
Dilute 1/4 cup warm water with the yeast. Mix 1/2 cup water with salt in another container. Add 2 tbsp crisco to mix flour. Add yeast water to crisco and flour mix. Add 1/4 cup milk and salt water. Mix well and knead the dough. Add small oil on counter and let rest.
Cut and set aside veggies to be ready to assemble on pizza:
Bell peppers for color (1/4 of each color to equal to 1 whole bell pepper)
Small onion (cut in round the slice in half)
12 olives cut in half
Mushroom (remove and squeeze water out)
Mozerrela and parmesan cheese
Grease pan (flat sheet pan) and preheat oven at 500 degree.
Knead dough, place in center of greased pan. Use 4 fingers to push pizza dough in pan really thin. It must reach side of pan. If it ripe fix it and spread until overflow. You may have to cut excess off. Put cheese all over dough, and sprinkle with tomato sauce add all ingredients. Sprinkle parmesan cheese and make sure it doesn’t touch the side of the dough. Cook for 20 minutes on bottom rack. Move to top rack for another 5 minutes. Pizza will be crunchy. To soften add plastic to cover if desire. Enjoy!