INGREDIENTS

INSTRUCTIONS

CRUST: Mix yeast, 1/4 cup warm water and sugar in large mixing bowl. Let
rest until mixture begins to bubble, about 10 minutes. Stir in 1/4 cup
olive oil, salt and remaining 1 cup water. Add about 1 1/2 cups flour and
stir with wooden spoon until blended. Continue to add flour little at a
time, stirring, until dough comes together in ball. Sprinkle remaining
flour onto work surface. Turn out dough and knead, incorporating flour just
until dough is smooth and elastic, 3 to 5 minutes. Do not over-knead. Coat
dough with 1 teaspoon olive oil and place in large plastic food storage bag
or large bowl and cover with dish towel. Allow dough to rise until doubled
in bulk, about 1 hour. Sprinkle 2 (15-inch) pizza pans or backs of 2 (15-
by 9-inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in
half. Roll out each piece on lightly floured surface to 14-inch circle
1/8-inch thick. Or roll out into 14- by 8-inch rectangle if using baking
sheets. Place dough on pans, patting edges to make roughly even circle,
leaving 1-inch border. Drizzle each crust with 1 tablespoon oil and smear
over entire surface. SPICY ROASTED TOMATO TOPPING: Place tomatoes on baking
sheet and broil about 2 inches from heat source until skins are partly
blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool,
then put through food mill fitted with fine disk. Heat oil in skillet over
high heat. Add tomato pulp and cook, stirring frequently, until thickened
and reduced by 1/4, about 5 minutes. Remove from heat and season to taste
with salt. Sauce may be prepared up to 2 days ahead and refrigerated. Smear
1 crust with tomato sauce mixture, leaving 1/2-inch border. Sprinkle with 1
tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if
desired. OLIVE ROSEMARY TOPPING: Sprinkle remaining crust with cheese to
edges of dough. Top with olive pieces, rosemary leaves and freshly ground
black pepper to taste. ASSEMBLY: Bake pizzas on lowest rack in
well-preheated oven at 475 degrees until crust is browned and bubbled, 10
to 15 minutes. Cut into appetizer-size pieces. Yields 12 servings with
Tomato Topping and 12 servings with Olive Rosemary Topping.
Each serving with Tomato Topping: 108 calories; 334 mg sodium; 0
cholesterol; 6 grams fat; 14 grams carbohydrates; 2 grams protein; 0.32
gram fiber
Each serving with Olive Rosemary Topping: 120 calories; 496 mg sodium; 4 mg
cholesterol; 6 grams fat; 12 grams carbohydrates; 4 grams protein;
0.20    gram fiber
Recipe Source: Los Angeles Times - 01-13-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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