Pizza Pomodoro

Recipe Ingredients

2 teaspoons	10ml	Dry yeast
1/2 cup	118ml	Warm water - (105-115F.)
1 teaspoon	5ml	Sugar
1/2 cup	118ml	Non-fat milk
2 teaspoons	10ml	Minced garlic
		Salt
3 cups	187g / 6.6oz	Flour
2 tablespoons	30ml	Yellow cornmeal
1 1/2 tablespoons	22ml	Olive oil
5		Thinly sliced roma tomatoes
2 tablespoons	30ml	Chopped fresh basil
1/3 cup	48g / 1.7oz	Shaved parmesan cheese

Recipe Instructions

Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Let stand until mixture begins to bubble. Stir in milk, garlic and 1 teaspoon salt.

Beat in enough flour to make moderately stiff dough.

Turn dough out onto lightly floured surface and knead until smooth and satiny, 10-12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled.

Punch dough down. Roll out on lightly floured surface to a 13x9" rectangle. Place on lightly greased baking sheet sprinkled with cornmeal. Brush dough with half of oil. Cover with tomato slices slightly overlapping in rows. Brush tomatoes with remaining oil. Season tomatoes to taste with salt and pepper.

Bake at 350F. 20-25 minutes or until edges of pizza dough are browned. Sprinkle with fresh basil and cheese. Cut into 2x4" pieces.

Source:
Long Clawson Dairy Ltd, Melton Mowbray, Leicester, England

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