Rocky Mountain Recipes for 7-11-11 | TheFencePost.com

Rocky Mountain Recipes for 7-11-11

Uncooked Vegetarian pizza isolated on white background

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

Recommended Stories For You

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.

6 c. Tomatoes

2 Garlic Cloves, minced

1/4 t. Crushed Red Pepper

1 c. Minced Onion

1 t. Leaf Oregano, crushed

1/2 t. Leaf Basil, crushed

1/2 t. Salt

1 lb. Frozen Bread Dough

6 Tbsp. Parmesan Cheese, grated and divided

1 c. Green Peppers, diced

1/2 c. Zucchini, julienned

1-1/2 c. Mozzarella Cheese, shredded

Sliced Ripe Olives

Sliced Mushrooms

Olive Oil

Chop, seed and peel tomatoes and thaw frozen bread dough. In a large saucepan, over medium heat, cook tomatoes until reduced to 3-1/2 cups, about 30 minutes. Stir in garlic, red pepper flakes, onion, basil and salt and simmer for 20 minutes. Cool slightly and pat dough into lightly oiled 14-inch pizza pan, pressing edges to form rim. Cover, let rise for 30 minutes. Sprinkle 2 tablespoons Parmesan cheese over crust and spread with tomato sauce. Sprinkle with green pepper, zucchini, mozzarella cheese and remaining parmesan cheese. Top with olives and/or mushrooms if desired. Drizzle lightly with olive oil. Bake at 475 degrees for 20 minutes or until crust is golden brown and cheese is melted.

Sharon Raasch • Imperial, Neb.