| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
*, The main co, Pizza |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
oz |
Active dry yeast |
| 1 |
c |
Warm water |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Olive oil |
| 2 1/2 |
c |
Flour; up to 3 cups |
| 1/2 |
c |
Pesto sauce |
| 12 |
oz |
Ripe tomatoes; thinly sliced,seeded |
| 3 1/2 |
oz |
Chevre cheese |
| 4 |
oz |
Mozzerella; grated |
INSTRUCTIONS
In a large mixing bowl, sprinkle the yeast over the warm water. Add the
sugar, stir and set aside for 10 mins., until the mixture is foamy. Stir in
the salt and olive oil. Beat in 2 1/2 cups of flour, then as much extra
flour to make a dough that is not too sticky. Knead on a floured surface
until the dough is smooth and satiny. Place the dough in an oiled bowl,
turn to oil the top, cover with a kitchen towel and let rise for 1 hour or
until doubled. Preheat oven to 425 degrees. Brush a little olive oil over
the bottom and sides of a 10"x15" pan. Punch down the dough and press it
into the bottom of the pan. Spread the pesto over the dough. Lay the tomato
slices in even rows over the pesto. Dot the surface evenly with the cherve
and sprinkle with the mozzerella cheese. Bake for 15-25 mins. until the
cheese is bubbly and the dough is cooked.
Source-The Main Corpse by Diane Mott Davidson
Recipe by: Diane Mott Davidson, The Main Corpse
Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 28, 1997
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