| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
Maindish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lukewarm water (110 degrees) |
| 2 |
pk |
Yeast |
| 3 1/2 |
c |
Unbleached flour |
| 1 |
ts |
Coarse salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Olive oil |
| 1 |
c |
Olive oil |
| 2 |
c |
Fresh basil leaves |
| 2 |
|
Cloves garlic; chopped |
| 3 |
tb |
Pine nuts |
| 1/2 |
c |
Freshly grated parmesan cheese |
| 1 |
|
Onion; thinly sliced |
| 1 |
|
Sweet red pepper; seeded and sliced into strips |
| 1 |
|
Green peppers; seeded and sliced into strips |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Water |
| 1/2 |
lb |
Garlic and fennel sausage or sweet italian sausage |
| 3 |
oz |
Goat cheese |
| 10 |
oz |
Mozzarella cheese; coarsely grated |
| 2 |
tb |
Freshly grated parmesan cheese |
| 2 |
tb |
Cornmeal |
INSTRUCTIONS
DOUGH
PESTO
PIZZA
From: robert@nope.UCSD.EDU (Robert Serocki)
Date: Mon, 6 Sep 93 09:24:51 -0700
Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and
sugar in a bowl. Make a "well" in the center, pour in yeast solution and
olive oil. Blend in the flour using a fork, working towards the outside of
teh well. As dough becomes stiff, incorporate remaining flour by hand.
Gather into a ball and knead eight to ten minutes on a floured board. Place
in an oil-coated bowl, cover with a damp cloth, and let rise in a warm,
draft-free place until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor. Combine all
ingredients exceptp cheese. Process but do not create a puree. Stir in
cheese. Set side.
Saute onions and peppers in one tablespoon olive oil and water in a large
skillet over medium heat. Stir frequently until peppers are soft. Drain and
set aside. Brown sausage, breaking into pieces as it cooks. Drain off
excess fat. Chop coarsely and set aside.
Preheat overn to 400 degrees. Spread remaining olive oil evently over a
12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough,
flatten lightly with a rolling pin, turn and flatten with fingers. Place
dough in pan and spread to edges with finertips. Bake five minutes. Spread
pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions
and peppers, sausage, and cheeses. Bake 10 minutes or until crust is
slightly brown and cheese is bubbly..
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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