Mediterranean in May
From the book Vegetarian Times Cooks Mediterranean.
1 1/3 cup lukewarm water
1 packet active dry yeast
1 tsp salt
2 cups all purpose flour
1 1/2 cups wheat flour
Pour water in a large bowl or kitchen aid mixer. Sprinkle with yeast. Whisk to dissolve. Add salt and stir. Add the flours. Stir until dough forms into a ball.
Turn dough onto a lightly floured board and knead for 5-8 minutes or use a kitchen aid mixer.
Lightly grease a bowl with oil. Transfer dough to the bowl. Cover with a wet towel in a warm place and let rise for an hour.
My first foray into bread making, was using the famous Jim Lahey No Knead Bread Recipe. After several unsuccessful attempts, I quickly found one that worked. Here is a version of his No Knead Pizza recipe along with his Basic Tomato Recipe.
I decided to use 2/3rds of the dough for bread and 1/3rd for pizza. There is something to be said about making fresh home-made bread as well as whole wheat pizza!
Bread or Pizza:
2 cups white all purpose flour
1 cup wheat flour
1/4 tsp yeast
1 1/2 tsp sea salt
1.5 cups warm water
4 Roma tomatoes
fresh sea salt
1-2 tbsp olive oil
1/2 cup mozzarella cheese
1/4 cup pepper jack cheese
fresh or dried basil
6-8 sliced mini heirloom tomatoes
2-3 cloves garlic minced
Pre heat over to 450 degrees.
Set aside 1/3 of the dough for the pizza. Toss into an 8 in pizza. Top with fresh basic tomato sauce, mozzarella and pepper jack cheese. Add crushed pepper, fresh basil, garlic and heirloom tomatoes.
Bake pizza for 8-10 minutes. Switch to broil and broil for 6-8 minutes.
There is something to be said about fresh home-made pizza!