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Herb and Cheese Pizza




Source of Recipe


David


List of Ingredients




Herb and Cheese Pizza

Dough

2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4-1/2 teaspoons)
2 cups warm water (100° F., to 110° F), divided
2-1/2 cups all purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
Cooking spray

Topping

2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 can (28 oz.) can diced tomatoes, undrained
10 oz. thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

Recipe




To make the Dough: Lightly spoon bread flour into dry measuring cups; levelwith a knife.

Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all purpose flour into dry measuring cups; level with a knife.

Combine 2 cups all purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of
mixture.

Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10
minutes); add enough of remaining all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85° F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough.

If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

To Make the Topping:

Combine oregano, cumin, paprika, and 1/2 teaspoon black
pepper; set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
onion; sauté 3 minutes.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil.

Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat;discard bay leaf.

Preheat oven to 450° F.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

Top each crust with 1/4 cup tomato mixture, 1-1/4 ounces cheese, and 1/2 teaspoon oregano mixture.

Bake at 450° F., for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.


Yield: 8 servings (serving size: 1 6-inch pizza)