Garden Pizza

Recipe Ingredients

		For Crust
2 teaspoons	10ml	Active dry yeast
1		Granulated sugar
2/3 cup	157ml	Warm water
1 1/2 cups	93g / 3.3oz	All-purpose flour
		Plus 1 tablespoon - divided
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried oregano - crushed
2 teaspoons	10ml	Olive oil
		For Toppings
1		Red onion (small)
		Olive oil - basil or regular
1		Tomato - ripe, beefsteak (large)
		Cornmeal
1/4 cup	10g / 0.4oz	Basil leaves - sliced, packed
		Salt
		White pepper - freshly ground
1/2 teaspoon	2.5ml	Dried oregano - crushed
3/4 cup	109g / 3.8oz	Mozzarella cheese - grated*
1/4 cup	36g / 1.3oz	Parmesan cheese - grated*

Recipe Instructions

To prepare crust: Combine yeast and sugar in cup. Pour in water. Set aside until yeast foams, about 5 minutes. Stir together 1 1/2 cups flour, salt and oregano in bowl. Pour in yeast mixture and olive oil. Stir to make a firm dough. Flour board with remaining 1 tablespoon flour.

Turn out dough and knead until smooth and elastic, about 5 minutes. Place in clean bowl and cover with towel. Set aside in warm place until it doubles in volume, about 1 hour. Meanwhile, prepare vegetables. Peel and thinly slice onion. Place on baking sheet or broiler pan and brush onion with basil oil.

Cut tomato into 1/3-inch-thick slices. Place on baking sheet and brush with basil oil. Place sheet under broiler, 4 inches from heat, and broil until vegetables are tender and browned, about 5 to 7 minutes. Let cool, then cut onion and tomato slices into quarters or dice into bite-size pieces. Preheat oven to 425F When dough has risen, punch down. Divide in half. Roll each half into 8-inch circle about 1/4 inch thick. Place rounds on baking sheet lightly sprinkled with cornmeal.

Brush each round with 1 teaspoon basil oil. Sprinkle each pizza with half the basil, half the tomatoes and half the onion. Season well with salt and pepper. Sprinkle half the oregano over each and cover each with half the mozzarella and Parmesan cheese.

Season again with salt and pepper. Bake pizzas until crusts are brown and toppings golden and tender, 15 to 20 minutes. Serve immediately. Yield: 2 generous servings. *Note: If you wish, substitute 1 cup shredded pizza cheese for the mozzarella and Parmesan. Several manufacturers sell pizza cheese, a blend of mozzarella, Parmesan, Romano and Swiss cheeses.

Recipe from: Bev Bennett, author of four cookbooks, including the award-winning "Two's Company" (Barron's).

Source:
St. Louis Post-Dispatch 9/18/95

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