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--Pizza Recipes
45 minutes preparation plus rising and cooling, 8-12 minutes baking
1 package active dry yeast
½ teaspoon granulated sugar
1 cup warm water (105°F-115°F)
2 tablespoons olive oil
½ teaspoon salt
2 – 2 ½ cups all-purpose flour
Topping
3 tablespoons olive oil
1 pound fresh mushrooms, trimmed, cleaned, and thinly sliced
¼ cup coarsely chopped onion
3 large cloves garlic, chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
¼ teaspoon salt
1/8 teaspoon black pepper
¼ cup grated Parmesan cheese
Garnish
½ small red bell pepper, seeded and cut into diamond and heart shapes
Sprigs of fresh rosemary
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir oil and salt into yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. Punch down dough. Cover again; let rise in a warm place until almost doubled, 1 hour. To prepare topping, in a large skillet, heat oil over medium heat. Add mushrooms and onion; cook until softened, 8 to 10 minutes. Add garlic; cook for 1 minute. Stir in parsley, rosemary, salt, and pepper. Remove from heat. Preheat oven to 450°F. Grease 2 baking sheets. Punch down dough. On a floured surface, roll dough into a fat rope; cut into 16 equal pieces. Shape each piece into a 3 ½ -inch round. Place rounds, 2 inches apart, on prepared baking sheets. Spoon mushroom mixture evenly over rounds. Sprinkle with cheese. Bake pizzas until crust is golden, 8 to 12 minutes. Transfer baking sheets to wire racks to cool slightly. Garnish with pepper and rosemary sprigs.
Makes 16 pizzas
From Great American Home Baking
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