| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Tamara2 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Unbleached bread flour |
| 1/2 |
c |
Cornmeal; (polenta) |
| 1 |
tb |
Yeast |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 3/4 |
c |
Warm water; up to 1, up to |
| 40 |
g |
Butter |
| 2 |
|
Leeks; white & pale green |
|
|
; part only |
| 1/2 |
c |
Italian parsley |
| 4 |
|
Roma tomatoes; diced |
| 100 |
g |
Soft goats cheese |
| 2 |
tb |
Olive oil |
| 4 |
tb |
Toasted pine nuts |
| 20 |
|
Basil leaves |
INSTRUCTIONS
Mix the flour, cornmeal, salt, sugar, yeast and olive oil together with the
water and stir well until the mixture forms a shaggy mass. Turn the dough
out onto a floured work surface and knead, adding flour if necessary, until
the dough is silky and elastic. About 10 minutes. Shape the dough into a
ball and place in an oiled bowl to rise for 45 minutes.
Meanwhile, prepare the topping. Slice the leeks and rinse very well.
Heat the butter in a non-stick frying pan and saute the leeks until golden,
about 10 minutes. Add the parsley and season to taste with salt and pepper.
Allow to cool.
When the dough has risen, roll it out to fit 1 large pizza tray, 1
rectangular oven tray or 4 small individual size pizzas. The dough should
be quite thin. Spread the cooled leek mixture on the pizza base and
sprinkle the fresh tomato dice over. Dot the goats cheese over the pizza
and drizzle with the olive oil. Finish with pine nuts and basil leaves.
Bake in a preheated oven at 250c. for 20 - 25 minutes, until the crust is
golden brown and the filling has set.
Converted by MC_Buster.
Per serving: 1174 Calories (kcal); 77g Total Fat; (56% calories from fat);
19g Protein; 113g Carbohydrate; 88mg Cholesterol; 2573mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 10 Vegetable; 0 Fruit;
14 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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