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--Pizza Recipes
20 minutes preparation plus rising, 25-30 minutes baking
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 ¼ cups warm water (105° - 115°F)
2 ¾ cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Topping
2 teaspoons olive oil
1 clove garlic, finely chopped
1 ¼ cups shredded reduced fat Monterey Jack cheese (about 5 ounces)
¼ small red bell pepper, cored, seeded, and sliced
¼ small yellow bell pepper, cored, seeded, and sliced
8 medium uncooked shrimp, shelled and deveined
8 thin asparagus
Garnish
Sprigs of fresh cilantro
In a medium bowl, dissolve yeast and sugar in ¼ cup warm water. Let stand until foamy, 5 to 10 minutes. Mix together flour and salt. Stir remaining warm water and oil into yeast mixture. Using a heavy-duty electric mixer fitter with the paddle attachment and set on low speed, beat flour mixture into yeast mixture, ½ cup at a time, until soft dough forms. On a floured surface, knead dough until smooth and elastic, 50 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 minutes. Grease a 12-inch round pizza pan. Punch down dough. On a floured surface, knead dough for 30 seconds. Using a floured rolling pin, roll dough into a 12-inch round. Fit into prepared pan. Preheat oven to 425°F. To prepare topping, mix together oil and garlic. Brush crust with olive oil mixture. Sprinkle cheese over crust. Arrange peppers, shrimp, and asparagus on top. Bake pizza until golden and crisp, 25 to 30 minutes. Transfer pan to a wire rack to cool slightly. Garnish with cilantro sprigs.
Makes 4 servings
Baking Tips
For super-thin, crisp-crust pizzas, divide the dough in half and press into two 10-inch pizza pans; then double the amount of topping in the recipe.
From Great American Home Baking
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