This is a great way to use up left-overs in the fridge or vegetables from the garden. Last night, Steve and I had a pizza with homemade pesto (frozen at the end of last season), roasted zucchini and tomatoes from the garden, and some fresh mozzarella left over from the beach.
This food processor recipe comes from a free handout I received at Williams Sonoma about two years ago. It is easy and makes two doughs. Steve and I will probably eat the other one tonight. Enjoy!
1 tablespoon active dry yeast
1 teaspoon sugar
1 cup warm water
3 cups all purpose flour
1 teaspoon salt
1 tablespoons olive oil
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minutes, then process for 1 minute more.
Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and roll out as directed in your pizza recipe. Makes two 12-inch rounds.
Prepare pizza making sure to precook any meat or vegetable toppings. Cook at 400 degrees for 15-20 minutes.
No comments:
Post a Comment