Mystic pizza
Source of Recipe
Aunt Saunny
1 1/2 cups all-purpose flour, divided
1 teaspoon sugar
1 package quick-rise yeast (2 1/2 teaspoons)
1/2 cup warm water (105 or 115 degrees)
1 teaspoon olive oil
1/2 teaspoon salt, divided
cooking spray
2 teaspoons cornmeal
3 garlic cloves, minced
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon minced fresh cilantro
3/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 (8-ounce) can no-salt-added tomato sauce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Dissolve sugar and yeast in warm water in a large bowl; let stand
5 minutes. Add 1 1/4 cups flour, oil, and 1/4 teaspoon salt; stir to
form a soft dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands.
4. Place dough in a bowl coated with cooking spray; turn to coat top.
Cover; let rise in a warm place (85 degrees), free from drafs, 30
minutes or unti doubled in bulk.
5. Preheat oven to 450.
6. Punch dough down; roll dough into a 12-inch circle on a lightly
floured surface. Place dough on a baking sheet or 12-inch pizza pan
coated with cooking spray and sprinkled with cornmeal. Crimp edges of
dough to form a rim. Let dough stand, covered, 10 minutes.
7. Place a small saucepan coated with cooking spray over medium heat
until hot. Add garlic, and saute 2 minutes. Add 1/4 teaspoon salt,
oregano, cilantro, fennel seeds, pepper, sand tomato sauce; reduce
heat, and simmer, uncovered, 20 minutes or until mixture is thick,
stirring occasionally. Spread sauce over pizza crust; sprinkle with
cheese. Bake at 450 for 10 minutes or until cheese is melted and
crust is golden. Remove piza to cutting board; cut into wedges.
Yield: 6 servings.
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