Tuesday, August 25, 2009

herbed cheese pizza

yes please!

herbed cheese pizza

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

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 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

-to prepare dough, lightly spoon bread flour into dry measuring cups; level with 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°), 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 prepare 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°.
-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° for 12 minutes or until crusts are lightly browned. sprinkle evenly with minced parsley.

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