Rustic Provencal Pizzas Recipe - Cooking Index
Rustic Provencal Pizzas Recipe - Cooking Index
| Crust | ||
| 1 | Dry yeast - (1/4 oz) | |
| 1 1/4 cups | 296ml | Water |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Salt |
| 3 cups | 187g / 6.6oz | Flour |
| 2 tablespoons | 30ml | Cornmeal |
| Spicy Roasted Tomato Topping | ||
| 1 lb | 454g / 16oz | Plum tomatoes |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| Salt - to taste | ||
| 1 tablespoon | 15ml | Grated Parmesan cheese preferably |
| Parmigiano-Reggiano | ||
| 2 tablespoons | 30ml | Fresh thyme |
| (or 1 tspn dried thyme) | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 teaspoon | 1.3ml | Red pepper flakes - (optional) |
| Olive Rosemary Topping | ||
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese preferably |
| Parmigiano-Reggiano | ||
| 1/2 cup | 118ml | Pitted sliced olives Nicoise or Kalamata |
| 1 tablespoon | 15ml | Fresh rosemary leaves |
| Freshly-ground black pepper - to taste |
Crust: Mix yeast, 1/4 cup warm water and sugar in large mixing bowl. Let rest until mixture begins to bubble, about 10 minutes. Stir in 1/4 cup olive oil, salt and remaining 1 cup water. Add about 1 1/2 cups flour and stir with wooden spoon until blended. Continue to add flour little at a time, stirring, until dough comes together in ball.
Sprinkle remaining flour onto work surface. Turn out dough and knead, incorporating flour just until dough is smooth and elastic, 3 to 5 minutes. Do not over-knead. Coat dough with 1 teaspoon olive oil and place in large plastic food storage bag or large bowl and cover with dish towel. Allow dough to rise until doubled in bulk, about 1 hour.
Sprinkle 2 (15-inch) pizza pans or backs of 2 (15- by 9-inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in half. Roll out each piece on lightly floured surface to 14-inch circle 1/8-inch thick. Or roll out into 14- by 8-inch rectangle if using baking sheets.
Place dough on pans, patting edges to make roughly even circle, leaving 1-inch border. Drizzle each crust with 1 tablespoon oil and smear over entire surface.
Spicy Roasted Tomato Topping: Place tomatoes on baking sheet and broil about 2 inches from heat source until skins are partly blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool, then put through food mill fitted with fine disk.
Heat oil in skillet over high heat. Add tomato pulp and cook, stirring frequently, until thickened and reduced by 1/4, about 5 minutes. Remove from heat and season to taste with salt. Sauce may be prepared up to 2 days ahead and refrigerated.
Smear 1 crust with tomato sauce mixture, leaving 1/2-inch border. Sprinkle with 1 tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if desired.
Olive Rosemary Topping: Sprinkle remaining crust with cheese to edges of dough. Top with olive pieces, rosemary leaves and freshly ground black pepper to taste.
Assembly: Bake pizzas on lowest rack in well-preheated oven at 475 degrees until crust is browned and bubbled, 10 to 15 minutes. Cut into appetizer-size pieces.
This recipe yields 12 servings with Tomato Topping and 12 servings with Olive Rosemary Topping.
Each serving with Tomato Topping: 108 calories; 334 mg sodium; 0 cholesterol; 6 grams fat; 14 grams carbohydrates; 2 grams protein; 0.32 gram fiber
Each serving with Olive Rosemary Topping: 120 calories; 496 mg sodium; 4 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 4 grams protein; 0.20 gram fiber
Source:
The Los Angeles Times, 01-13-1999
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