Serves: 8
Total Calories: 249

1/2 cup water
1 tablespoon vegetable oil
1 1/2 cups bread flour
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/4 teaspoons bread machine or quick active dry yeast
Mediterranean Peppered Topping(below)
1 1/2 cups shredded mozzarella cheese (6 ounces)
2 roma(plum) tomatoes or 1 small tomato, sliced
Mediterranean Peppered Topping:
1 (7-ounce) jar roasted red bell pepper, drained and chopped (3/4 cup)
1 (7-ounce) jar sun-dried tomato in oil, drained and chopped
1 (2 1/4-ounce) can sliced ripe olives, , drained
1 small onion finely chopped (1/4 cup)
1 tablespoon chopped fresh basil leaves

Measure carefully, placing all ingredients except Mediterranean Peppered Topping, cheese and tomatoes in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Mediterranean Peppered Topping.

Move oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet pinch edge, forming 1/2-inch rim. Sprinkle 3/4 cup of the cheese over dough. Spoon topping onto cheese. Sprinkle remaining 3/4 cup cheese over topping arrange tomatoes on top. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

For Mediterranean Peppered Topping:
Mix all ingredients.

1 slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.

Do-ahead Note
After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

Did You Know
Pepperoncini (pronounced pep-perawn-chee-nee) is a thin, bright red, wrinkled-skin chili about 2 to 3 inches long. Also called Tuscan pepper, it has a slightly sweet flavor that ranges from medium to medium-hot. You can use other pickled chilies for this pizza.


From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 249
Calories from Fat: 94

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
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Beef 'N' Vegetable Soup
Buttermilk Granola Bread
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Chicken Fajita Pizza
Chocolate Coffee Bread
Cinnamon Honey Wheat Bread
Cottage Dill Loaf
Country-Style Pea Soup
Crusty Mustard Focaccia
French Baguettes
Good Ol' Chili
Greek Olive Focaccia
Ham-Vegetable Soup
Italian Artichoke Braid
Italian Vegetable Soup
Lemon Anise Bread
Mediterranean Peppered Pizza
Mexican Beef Pizza
Old World Rye Bread
Old-Fashioned Turkey Soup
Orange Cappuccino Bread
Roasted Pepper Focaccia
Roasted Pepper and Artichoke Baguette
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Rosemary Focaccia
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Sourdough Loaf
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Two-Cheese Pizza
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