My favorite tomato soup with cucumber!
3 tsp. yeast 1½ cups WARM water 3 tbs. olive oil
1 tsp. salt 2½ cups white flour 2 cups whole wheat flour
To make crust, dissolve the yeast into the warm water and add oil and salt to that
mixture. Mix the flours and knead them into the liquid mixture. Let dough rise for
30 to 40 minutes.
1 cup sliced onions 2 peppers, cut up
While the dough is rising, prepare the sliced onions: a slow sauté to caramelize
their sugars makes fresh onions into an amazing vegetable. First sizzle them on
medium heat in a little olive oil, until transparent but not browned. Then turn
down the burner, add a bit of water if necessary to keep them from browning, and
let them cook ten to fifteen minutes more, until they are glossy and sweet.
Peppers can benefit from a similar treatment.
Once the dough has risen, divide it in half and roll out two round 12 inch
pizza crusts on a clean, floured countertop, using your fingers to roll the
perimeter into on outer crust as thick as you like. Using spatulas, slide the crusts
onto well floured pans or baking stones and spread toppings.
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season (or sauce in winter) Other toppings
1 tbs. oregano 1 tsp. rosemary Olive oil
Layer the cheese evenly over the crust, then scatter the toppings of the week on
your pizza, finishing with the spices. If you use tomato sauce (rather than fresh
tomatoes), spread that over crust first, then the cheese, then other toppings.
Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.
The lovely dough!A closeup...Now the cheese...
Then the tomato and olives...I couldn't take a picture of the pizza baked because literally it dissapeared...
Have a nice weekend!=D