Sunday Pizza For Kids And Adults

Recipe Ingredients

		The Dough
4 cups	250g / 8.8oz	All-purpose flour
1 teaspoon	5ml	Salt
1		Active dry yeast
1		Sugar
1 1/4 cups	296ml	Tepid water - about 115 degrees
		Olive oil
		Pizza Filling For Kids
		Spaghetti sauce
1 cup	146g / 5.1oz	Grated mozzarella cheese - or more to taste
1/4 cup	59ml	Grated Parmesan
		Olive oil
		Pizza Filling For Adults
1 cup	146g / 5.1oz	Grated Fontina cheese
1/2 lb	227g / 8oz	Zucchini - cut 1/4" slices,
		Parboiled for 1 minute, drained, dried
1/4 cup	59ml	Thinly-sliced cooked shrimp
1/4 cup	59ml	Oil-packed sun-dried tomatoes, cut into
		Slivers

Recipe Instructions

Dissolve yeast with 1/2 teaspoon sugar in warm water; let stand 5 minutes or until "proofed". When puffy, add 2 tablespoons olive oil to the mixture.

In the bowl of a food processor combine 3 1/2 cups of the flour with 1 teaspoon salt. When well combined, add the yeast water and process until a dough forms. If dough is too dry, add a tablespoon of water to the dough and process until a tacky ball forms. If dough is too wet, add more flour a tablespoonful at a time, or until dough is tacky. Turn dough out onto a board and knead for a minute. Turn dough into a lightly oiled bowl, cover with plastic wrap and let double in volume, about 45 minutes. Punch dough and pizza is ready to be formed and baked.

Preheat oven to 500 degrees.

Divide dough into 2 halves. On lightly floured surface roll each half into a 12-inch circle, as best you can. Transfer each to a large baking sheet and pinch up a 1/2-inch rim around the outside edges of each pizza.

For kids: Sprinkle 1/2 of grated cheese on bottom, and top with some spaghetti sauce, then dot remaining cheese on top.

For adults: Sprinkle bottom of dough with half of cheese, then scatter zucchini, shrimp and sun-dried tomatoes and top with remaining cheese. Bake on middle racks for 10 to 15 minutes, until pizzas are golden (switch baking sheets between shelves half way through baking time so they cook evenly).

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6626)

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