| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
pk |
Active dry yeast |
| 1 |
ts |
Sugar |
| 1 |
c |
Warm water |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 3 |
c |
Bread flour |
| 1 |
tb |
Cornmeal |
| 2 |
|
15 -1/2-ounc cans tomato wedges,; drained and juice reserved |
| 8 |
oz |
Mozzarella or Monterey Jack cheese |
| 2 |
|
Garlic cloves,; peeled and chopped |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried thyme |
|
|
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
TOPPING
Preheat the oven to 425 degrees. Lightly grease an 11 x 17-inch baking pan
and sprinkle with cornmeal. Dissolve the yeast and sugar in the warm water.
Place in a mixer bowl or food processor. Add the olive oil, salt, and
enough of the flour, 1/2 cup at a time, to make a soft dough. Process 1
minute in food processor or knead 10 minutes by hand, until the dough is
elastic and smooth as a baby's bottom. Shape into a ball. Place in a
greased bag, turn to coat, and let rise until double in volume, about 1
hour. (The dough can be refrigerated for several hours at this point.) When
ready to use, roll out the dough in a rectangle and fit it into the baking
pan. Arrange the tomato wedges over the pizza dough. Break the cheese into
1-inch chunks and scatter among the tomato wedges. Sprinkle with the
garlic. Drizzle 1/2 cup of the tomato juice over the filling and sprinkle
with oregano, thyme, and pepper. Drizzle with the olive oil. Bake until the
crust is slightly brown on the bottom, 12 to 15 minutes.~
Recipe By :NATHALIE DUPREE SHOW#ND7049
Posted to MC-Recipe Digest V1 #288
Date: Sat, 9 Nov 1996 14:29:22 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”