terça-feira, 6 de julho de 2010

Williams-Sonoma Veggie Pizza

Semolina & olive oil (pizza) dough

1 cup (8oz) of lukewarm water
6 tablespoons of olive oil
1 teaspoon of salt
1 cup (8oz) of white flour
1 cup (8oz) of semolina (durum wheat) flour
2 tablespoons of brown sugar (or honey)
1 1/2 teaspoons of bread-active or bread machine yeast

Put all ingredients in your bread machine in the order above and hit the 'dough' button. After the kneading is done, let is rest for at least 3 hours. After that, open dough with the help of a rolling pin.

(*) This dough is amazingly soft and easy to work on. This is actually a recipe for North African bread that I turned into pizza dough. You can also open the dough using your hands and make some rustic focaccia bread.

Williams-Sonoma Veggie Pizza

1 ball of olive oil & semolina dough - see recipe above 
6 tablespoons of Williams-Sonoma pizza sauce
2 cups of fresh vegetables cut into chunky pieces - zucchini (green and yellow), bell peppers (green and yellow), cherry tomatoes, onions.
Mozzarella cheese
Oregano leaves

Pre-heat oven at 400. If you have a pizza stone, leave it in the oven for at least 30 minutes before putting pizza on top of it. Open dough into the shape of pizza. Spread pizza sauce. Toss vegetables and cover them with cheese. Sprinkle oregano leaves or italian seasoning on top. Insert pizza in the oven. It should be ready in 15-20 minutes.

Tip: the more you let the pizza stone in the oven before baking the pizza, the hotter it gets. And thus, the quicker it bakes the pizza.

Serve it with fresh salad and tropical punch juice. 


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