Pizza Dough:
1 tablespoon dry yeast
1 tablespoon sugar
13/4 cups warm water
2 tablespoons olive oil
4 cups bread flour
1 teaspoon salt
Cornmeal, for sprinklingTopping:
4 plum tomatoes, thinly
sliced
1 recipe Garlic Marinara Sauce (see opposite page)
11/2 cups shredded
mozzarella cheese
½ cup sun-dried tomatoes
1 tablespoon dry yeast
1 tablespoon sugar
13/4 cups warm water
2 tablespoons olive oil
4 cups bread flour
1 teaspoon salt
Cornmeal, for sprinklingTopping:
4 plum tomatoes, thinly
sliced
1 recipe Garlic Marinara Sauce (see opposite page)
11/2 cups shredded
mozzarella cheese
½ cup sun-dried tomatoes
- In the bowl of an electric mixer, combine yeast and sugar. Add warm water and let bubble. Add remaining dough ingredients and mix on low for 5 to 7 minutes, until dough is pliable.
- Divide into two balls. Coat in flour. Place in a bowl. Cover and let rise for 30 minutes.
- Meanwhile, preheat the oven to 500ºF. Place tomatoes on a greased baking sheet and roast for 7 to 10 minutes.
- Roll each ball of dough thinly using a rolling pin. You can roll them into a 12-inch round pizza or into a 9- x 13-inch baking pan.
- Preheat the oven to 475ºF. If using a pizza stone, sprinkle with cornmeal and place the dough on the stone. If you choose to bake your dough in a 9- x 13-inch baking pan, spray pan with nonstick cooking spray and sprinkle with cornmeal before placing dough in pan.
- Top pizza doughs with Garlic Marinara Sauce, mozzarella cheese, roasted tomatoes, and sun-dried tomatoes. Bake for 10 minutes.
Yield: 2 pies
For more great recipes, check out this weeks issue of Whisk by Ami
