Friday, November 10, 2006
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2nd Place: Sandra Schinneer,
Springfield, Illinois
Dough:
1 package dry yeast
1 cup tepid water
2 tablespoons extra-virgin olive oil
2 3/4 cups bread or all-purpose flour
Toppings:
2 tablespoons extra-virgin olive oil
1 head garlic, peeled and chopped finely
2 cups shredded mozzarella cheese
1 red bell pepper, stem, seeds, and membranes removed,
sliced into thin rings
1 cup sliced fresh mushrooms
1/4 cup sliced ripe olives
1/4 cup freshly grated Parmesan or Romano cheese
1/2 cup crumbled Roquefort or Blue cheese
1 1/2 tablespoons crushed dried basil leaves
Stir yeast into water
in a large mixing bowl. Let yeast dissolve, about 5 minutes. Stir in olive
oil. Stir in half the flour; Beat with a wooden spoon until gluten develops.
Mix in remaining flour; turn onto a floured board. Knead dough until smooth
and elastic, about 5 minutes. Return to bowl; brush with a little olive oil.
Let rise until doubled in volume, about 1 hour. Punch dough down; divide in
half. Reserve half for another pizza (dough freezes well).
Spray a 14-16 inch pizza pan with non-stick spray. Stretch dough to edges of
pan. Spread olive oil over dough. Scatter garlic over oil. Layer remaining
ingredients in order listed. Bake at 475 degrees F. until cheese browns
lightly and crust is crisp, about 10 minutes.
Cut in 8 slices.
Featured Archive Recipes:
Pizza Plenty
Do-It-Yourself Pizza
The Major's
Gorgonzola Pizza
Whole-Wheat Pizza with Pesto, Vegetables and Goat Cheese
Wolfgang Puck's
Pizza
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