An assortment of ingredients including MrM's pizza sauce
Just-prepared cracker dough with rosemary. 40 minutes to rise, 12 minutes to bake.
My pizza - with sliced tomatoes, feta, parmesan, mushrooms, fire roasted peppers and sliced kalamata olives.
MrM's with pizza sauce, mushies, olives, pearl onions, feta and peppers. He wisely dropped the tomatoes that ended up making mine too moist.
This made for an excellent meal. After kneading the dough we went out for a walk with the dogs, giving it time to rise. Came back, assembled our toppings, popped it in the oven, and had the freshest pizza ever! Definitely a will-repeat.
MrM's with pizza sauce, mushies, olives, pearl onions, feta and peppers. He wisely dropped the tomatoes that ended up making mine too moist.This made for an excellent meal. After kneading the dough we went out for a walk with the dogs, giving it time to rise. Came back, assembled our toppings, popped it in the oven, and had the freshest pizza ever! Definitely a will-repeat.Pizza dough recipe, borrowed from a friend:
1 cup all purpose flour (you can replace 1/4 cup of this with whole wheat if desired)
1/4 cup warm water
1 tsp yeast
1/4 tsp salt
1/2 tsp crumbled dried or 1 tsp chopped fresh rosemary
Stir yeast into water with a pinch of sugar and let rise 10 min. When yeast is activated, mix into flour and salt and knead for 10 min. It is helpful to have a clean spray bottle with water on hand to mist the dough if it requires extra water, rather than dribbling water on. You want only as much water as the dough requires. When dough is thoroughly kneaded, rub it with olive oil and let rise for 1 hour in a warm, draft free place.
Preheat oven to 425 degrees
On a floured board, roll it out as thin as you can and either transfer it to a round oiled pizza pan or, if you are baking on a stone, a cornmeal dusted pizza peel. Drizzle with olive oil prior to baking after your pizza is topped-it helps it develop the cracker crust. Bake for 10-15 minutes until cheese is blistered and edges are crisp.
This recipe makes 2 pizzas or 2 calzones and can be doubled or tripled. The dough can be frozen after rising. Just coat it with olive oil and store it in a ziploc freezer bag with all the air pressed out. Let it come to room temperature prior to using. Do not take it out in the morning and leave it, because once at room temperature, it continues to rise and will be an overrisen unusable mess when you come home.
1/4 cup warm water
1 tsp yeast
1/4 tsp salt
1/2 tsp crumbled dried or 1 tsp chopped fresh rosemary
Stir yeast into water with a pinch of sugar and let rise 10 min. When yeast is activated, mix into flour and salt and knead for 10 min. It is helpful to have a clean spray bottle with water on hand to mist the dough if it requires extra water, rather than dribbling water on. You want only as much water as the dough requires. When dough is thoroughly kneaded, rub it with olive oil and let rise for 1 hour in a warm, draft free place.
Preheat oven to 425 degrees
On a floured board, roll it out as thin as you can and either transfer it to a round oiled pizza pan or, if you are baking on a stone, a cornmeal dusted pizza peel. Drizzle with olive oil prior to baking after your pizza is topped-it helps it develop the cracker crust. Bake for 10-15 minutes until cheese is blistered and edges are crisp.
This recipe makes 2 pizzas or 2 calzones and can be doubled or tripled. The dough can be frozen after rising. Just coat it with olive oil and store it in a ziploc freezer bag with all the air pressed out. Let it come to room temperature prior to using. Do not take it out in the morning and leave it, because once at room temperature, it continues to rise and will be an overrisen unusable mess when you come home.
2 comments:
I'd like to add that my pizza was 100% fat free. The cheese used is Fat free feta and all ingredients were carefully chosen to be fat free, too. It tasted like real pizza though - can't wait to do it again!
This sounds delish! I will be stealing this recipe and trying it out at home post-haste!
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