| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Pizza, Italian | 4 | Servings |
INGREDIENTS
| 1 | ts | Salt |
| 1 1/2 | c | Warm water divided 110-115 degrees |
| 2 | ts | Light brown sugar |
| 2 | pk | Fast rising yeast oregano |
| 3 1/2 | c | Unbleached white flour |
| 1/4 | c | Corn meal |
| 4 | tb | Olive oil divided |
| 1/4 | c | Whole wheat flour |
| Salt to taste | ||
| 4 | Minced large cloves garlic | |
| 1/2 | c | Whipping cream |
| 3 | tb | Chopped fresh basil |
| 3 | tb | Chopped fresh oregano |
| 8 | Ripe italian plum tomatoes peeled, seeded and chopped | |
| 3 | tb | Unsalted butter |
| Olive oil | ||
| Other toppings as desired | ||
| 1/2 | c | Gorgonzola cheese crumbled |
INSTRUCTIONS
DOUGH SAUCE TOPPINGS EAT AND ADD SALT. AFTER DOUG : DOUGH: Measure 1/2 c warm water in a bowl. Add sugar : and yeast and stir to dissolve. Let stand at least 5 : minutes to proof (froth forms on top). Meanwhile, sift : together into a large bowl the white flour, wheat flour, : corn meal and salt. Make a depression in the middle and : add 3 Ts of the olive oil and 1 c warm water. : Add yeast mixture. Mix all ingredients with your hands and : gather together and place on floured board. Knead about 10 : minutes, adding more flour if dough is sticky, to form a : smooth, elastic mass. Grease a large bowl with olive oil. : Add dough, turning it to coat top. Cover and let rise in : warm place, draft-free location until doubled in size (45 : minutes for fast rising yeast, 1 1.2 hours for regular). : While dough is rising make sauce by melting butter in a : saute pan. Add garlic and saute for one minute. Add : tomatoes and cook 2 minutes, stirring constantly. Add : cream, basil and oregano and bring to a boil, remove from : divide into 6 equal pieces and, on floured surface, roll : out to desired shape about 1/2 inch thick. Coat both sides : of shaped crust with olive oil, then place on grill : directly over fire until upper surface begins to bubble : (about 2 minutes). Fire must be very hot and grill must be : clean (coals should be red with a small flame, like a : steak fire; this is important). Watch crust closely and : rotate with spatula if necessary. Remove crust and turn : cooked side up (it should be golden brown). Brush with : olive oil, sauce, cheese and desired toppings. Sprinkle : some olive oil over each pizza. Return for final cooking : (2-4 minutes), rotating for even cooking. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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