Rustic provencal pizzas

24 servings

Ingredients

Quantity Ingredient
=== CRUST ===
1 pack Dry yeast -; (1/4 oz)
1¼ cup Water
¼ teaspoon Sugar
Olive oil
1 tablespoon Salt
3 cups Flour
2 tablespoons Cornmeal
=== SPICY ROASTED TOMATO TOPPING ===
1 pounds Plum tomatoes
1 tablespoon Extra-virgin olive oil
Salt
1 tablespoon Grated Parmesan cheese preferably
Parmigiano-Reggiano
2 tablespoons Fresh thyme
(or 1 tspn dried thyme)
Freshly ground pepper
¼ teaspoon Red pepper flakes; optional
=== OLIVE-ROSEMARY TOPPING ===
½ cup Grated Parmesan cheese preferably
Parmigiano-Reggiano
½ cup Pitted sliced olives Nicoise or Kalamata
1 tablespoon Fresh rosemary leaves
Freshly ground pepper

Directions

CRUST: Mix yeast, ¼ cup warm water and sugar in large mixing bowl. Let rest until mixture begins to bubble, about 10 minutes. Stir in ¼ cup olive oil, salt and remaining 1 cup water. Add about 1½ 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 ⅛-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 ¼, 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 ½-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. 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; ⅕ gram fiber

Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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