| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Eat-lf mail, Low fat, Pizza/calzo, Want to try |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Active dry yeast |
| 1 |
pn |
Sugar |
| 1 |
c |
Warm water |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 6 |
md |
Roma tomatoes; sliced |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Head garlic; roasted and chopped |
| 1/2 |
c |
Goat cheese |
| 1 |
tb |
Chopped fresh mint |
| 1/2 |
c |
Chopped arugula |
INSTRUCTIONS
TOPPINGS
To Make one 16-inch pizza crush (2hrs)
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl.
Gradually mix in 2 cups flour and salt using paddle attachment. Change to
dough hook. Incorporate remaining flour and mix 10 minutes, or until dough
is smooth and elastic. Place dough in a greased bowl.Cover with plastic and
let rise 1-1/2 hours, or until doubled in size. A longer, slower rising
time will make a more flavorful crust. Punch dough down. Form into a ball
and refrigerate until ready to use. Bring to room temperature before using.
To Complete the pizza (meanwhile plus 20 minutes): Meanwhile, marinate
tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2 hours.
Roll out pizza dough to make a 16-inch circle. Brush with remaining 2
tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot
with garlic and goat cheese. Bake at 500F in a pizza oven for 10 minutes,
or until crust is golden brown. Remove from oven and sprinkle with mint and
arugula. Cut into desired number of slices and serve at once.
This recipe found on the web at http://www.tomato.org (July 1996)
NOTES : Cal 241.6 Total Fat 8.3g Sat Fat 2.5g Carb 34.7g Fib 1.3g Pro 7.4g
Sod 235mf CFF 30.7%
Recipe by: California Tomato Commission (July 1996)
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 09, 1998
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