Name: The 30-Minute Pizza
Ingredients: 1 pk Fast-rising dry yeast; 3 c All-purpose white flour (bread or high-gluten flour is not right for this recipe); 1 c Hot water (120F-to-130F); 1/2 ts Salt; 1/2 c Mozzarella (or other melting cheese), thinly sliced or cut into 1-inch cubes; 1 c Tomato sauce; -=OR=- Fresh tomatoes seeded, drained and roughly chopped; 2 Garlic cloves (optional) peeled and minced; 1/2 ts Dried oregano; -=OR=- Fresh basil leaves, shredded; Freshly ground black pepper; 2 tb Olive oil

In a letter written from prison, Paul requested Timothy to bring him “the books” (2 Tim. 4:13). Charles Spurgeon, the nineteenth-century “prince of preachers,” expressed amazement at such a request from Paul: “He is inspired, and yet he wants books! He has been preaching at least for thirty years, and yet he wants books! He had seen the Lord, and yet he wants books! He had had a wider experience than most men, and yet he wants books! He had been caught up into the third heaven, and had heard things which it was unlawful for a men to utter, yet he wants books! He had written the major part of the New Testament, and yet he wants books! Spurgeon then reminds us, “He who will not use the thoughts of other men’s brains proves he has no brains of his own.”

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Main dish	1	Servings

INGREDIENTS

1	pk	Fast-rising dry yeast
3	c	All-purpose white flour (bread or high-gluten flour is not right for this recipe)
1	c	Hot water (120F-to-130F)
1/2	ts	Salt
1/2	c	Mozzarella (or other melting cheese), thinly sliced or cut into 1-inch cubes
1	c	Tomato sauce; -=OR=- Fresh tomatoes seeded, drained and roughly chopped
2		Garlic cloves (optional) peeled and minced
1/2	ts	Dried oregano; -=OR=- Fresh basil leaves, shredded
		Freshly ground black pepper
2	tb	Olive oil

INSTRUCTIONS

THE DOUGH
TOPPING COMPONENTS
Believe it or not, this pizza is ready in half an hour. PREHEAT OVEN TO
500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the
flour in the bowl of a food processor and pulse once using the metal knife
or the plastic dough blade. With the machine running, pour in the hot water
(make certain it's hot when you use it). As soon as it's in, turn the
machine off; add the salt and remaining 2 cups of flour. Next, pulse until
the dough begins to hold together; then let the machine run continously
until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with
coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle
with your fingertips and then roll or stretch it out into a 15-or-18-inch
pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings
over dough, and finish with a drizzling of olive oil. Bake 15 minutes or
until the crust is golden and the topping is bubbly. For a well-done crust
bake 5 minutes longer. Makes 1 Pizza
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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