Tuesday, May 13, 2008

PIZZA AGAIN!!


The day I hauled that $4 bread machine home from a yard sale on the back of my bike, I though for sure I would never again buy a loaf of bread. Though we are still buying loaves of bread from the store, the machine has certainly paid itself off in pizza dough. Pizza is a weekly menu item in our house, and we have lots of fun selecting toppings (see Pesto pizza blog). I always make a pepperoni or sausage and cheese pizza, and then a vegetable combo of some sort. I have been playing around with dough recipes, too, and tonight's crust was a definite hit.

Bread Machine Pizza Crust
adapted from the Joy of Cooking.

Makes 2 small pizzas (about 12-14" each)

1 1/2 cup warm water (or use 1/3 cup beer and 1 c. water)
3 tbsp olive oil
1 tsp sugar or honey
3/4 teaspoon salt
3 3/4 cup flour (I mixed 3 cups regular bread flour and 3/4 cup whole grain)
1/2 tsp each oregano and basil
1 1/2 tsp yeast

add ingredients to bread machine in the order listed above
and put bread machine on "pizza dough" cycle. Sit back, open a bottle of wine or beer and have a glass!

When dough is ready, preheat oven to 425. Divide dough in half and press into desired shape on two oiled cookie sheets. Sprinkle with grated cheese and prebake crust for about 5 minutes in hot oven. Remove and top with your favorite toppings. Bake pizzas for about 10-15 minutes, or until golden on top!

TOPPING IDEAS

Vegetarian:
*Roasted red pepper, carmelized onion and portabella mushroom
(Sautee thinly sliced onions on low heat. Grill mushrooms and peppers. Put veggies on top of sauce, along with artichoke hearts and top with smoked provolone and goat cheese).

*White pizza with sauteed summer squash, caramelized onions and goat cheese and mozzarella, drizzled with olive oil.

*pesto and sun dried tomatoes, of course.

*I'd love to hear other ideas out there!

2 comments:

Sophia Sparx said...

Mmmmmm. I love Pesto! For more great recipes, check out http://iheartpesto.blogspot.com

grannybee said...

Your talent for writing interesting blurbs and descriptions and great recipes is eye-opening !

Keep up the great work AND FUN!

Grannybee