Bulgur Wheat Pizza

  • 1/2 cup #1 fine or #2 medium bulgur
  • 2 tbsp. salad oil
  • 2 cups water
  • 2 tbsp. water
  • 1 pkg. active dry yeast
  • Mozzarella cheese
  • 2 1/2 – 3 cups all purpose flour
  • Pizza Sauce
  • 1 tsp. salt
  • parmesan (for topping)
  1. Bring bulgur to a boil with 1 3/4 cups water. Cover and simmer for 15 minutes. Cool to lukewarm. Dissolve yeast in warm water. Add cooked bulgur mixture, then flour, salt and oil. Mix thoroughly until dough leaves side of bowl, add water. Lightly oil surface of dough. Cover and let rise in warm place until doubled – about 1 hour. Divide in half; roll into a circle to fit 12-inch pizza pan. Bring edge of dough slightly up side of pan. Brush surface lightly with oil. Let rise in warm place about 20 minutes. (For thinner pizza crust, make three 12-inch pizzas). To finish, arrange slices of Mozzarella cheese on surface of unbaked crust. Top with layer of your favorite sauce. Sprinkle with grated Parmesan cheese. Bake in moderately hot oven (375°) for 35 to 40 minutes. Variations: Split English muffins. Butter and toast them. Place hot pizza mix on each half. Top with cheese. Broil until bubbly.