Individual pizza crust

8 servings

Ingredients

Quantity Ingredient
¾ cup - lukewarm water
1 teaspoon Honey
1 tablespoon Dry active yeast
1½ cup All-purpose flour
½ cup Semolina
½ teaspoon Salt
1 teaspoon Olive oil
½ cup Cornmeal
Light vegetable oil cooking spray

Directions

Mix the water and honey together in a medium stainless steel bowl.

Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl fo a food processor.

Turn the machine on and slowly add the yeast mixture through the feed tube. Process fro about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, aobut 1 hour.

Preheat the oven to 400ø.

Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about ¼ inch. Cut out eight 5½-inch circles, using a sharp knife and a saucer of that circumference.

Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet. Bake for 3 to 5 minutes, until golden. Remove the baked crusts from the oven and add the topping variation of your choice. No longer limited to the realm of sausage and mounds of fatty cheese, today's light pizzas please the palate with an array of sophisticated flavor combinations. Consider the three variations that follow as departure points, knowing that you can mix and match ingredients guiltlessly according to whim. Oprah likes the works!

Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6 Typed by Debbie Antes

Submitted By JOAN MERSHON On 10-19-94

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