What I’m Eating on Vacation

…because they are feeding us very well. Tonight they made pizza from scratch, utilizing the cookbook “In The Kitchen with Rosie” by Rosie Daley. This pizza is magnificent. Wonderful crust, sauce, etc. It’s not the bland cheesy stuff you buy at the grocery store or even the somewhat wholesome stuff you make at home. It’s almost exotic.

So without further ado, the recipe:
Pizza dough
3/4 cup lukewarm water
1 tsp honey
1 tbsp dry active yeast
1 ½ cups all-purpose flour
½ cup semolina
½ tsp salt
1 tsp olive oil
½ cup cornmeal
Light vegetable oil cooking spray
Mix the water and honey together in a medium stainless steel bowl. Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.
Put the flour, semolina, and salt into a bowl of a food processor. Turn the machine on and slowly add the yeast mixture through the feed tube. Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube in necessary. Continue to process for another 2 minutes.
Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.
Preheat the oven to 400 degrees.
You can make eight small pizza crusts, or two large crusts. To make eight small pizza crusts, remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4″. Cut out eight 5 ½” circles, using a sharp knife and a saucer of that circumference.
To make two large crusts, remove the dough to a work surface that has been dusted with the cornmeal and divide the dough in half. Roll out dough to a thickness about 1/4″ thick.
Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked crusts from the oven and add the toppings you want.
If you do not want to use the semolina you can just use a ½ cup of flour instead, but the pizza crusts will not turn golden.

Pesto
* 1 1/2 Cups fresh basil leaves
* 2-5 garlic cloves, peeled (two seems like a ridiculously small number)
* 1/4 C. pine nuts
* 1/4 C. grated Parmesan cheese
* 1/4 C. freshly squeezed lemon juice
~ Put the basil, garlic, pine nuts, and Parmesan cheese into a blender. Drizzle lemon juice into the blender while blending the other ingredients. Puree until a smooth paste is formed.
(makes 3/4 cup of the pesto. my friend doubled it because we all love it)

Sauce
* 1 Tablespoon tomato paste
* 1 Cup tomato puree
* 1/8 teaspoon crushed red pepper flakes
* 2 teaspoons dried oregano
* 2 teaspoons dried basil (we just used more fresh stuff)
* 2 teaspoons dried thyme
~ Mix all the ingredients in a small saucepan and cook over low heat for 10-15 minutes, or however long it takes the sauce to thicken.

***
The pesto should be put on the crust before the sauce. After the sauce, add all the glorious toppings you wish. We had sundried tomatoes, shitake mushrooms, sausage, pepperoni, peppers and parmesan cheese sprinkled on the top.

I wonder if there are any leftovers…

Posted at The Common Kitchen

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3 Comments

  1. Posted July 28, 2005 at 8:24 am | Permalink

    If you want to make a math lesson out of this exact recipe…Math: Facing an American Phobia, by Marilyn Burns, devotes the entire second chapter to discussing Rosie’s pizza crust.

  2. Posted July 28, 2005 at 8:37 am | Permalink

    See? Life is better in Texas! :)

  3. adrian
    Posted July 28, 2005 at 9:45 am | Permalink

    I think a fractions lesson at the very end, where the pizza is cut into pieces and deliciously consumed, sounds like a great idea. Fractions like 1/2 or maybe even 3/4…!

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