Granted it would be a whole lot easier to buy the dough from a bakery or even at the market, which I do when I want to make it quick, but I like the idea of making my own because I can decide what goes into it. I use some whole wheat flour and I feel better about eating it since I'm getting some whole grain into my system.
This pizza is very nutritious as well as delicious. With the heart healthy properties of olive oil and olives, nutrients from the mushrooms, the lycene packed and antioxidant rich sun-dried tomatoes and spinach, I thought it would be the perfect entry for Sweetnicks ARF/5-a-day
Tuesday evening round-up. So go visit!!
The Dough: (Recipe from Gold Metal and Fleishmann's Bread Machine Yeast)
Makes 2 pizzas, 6 slices each
1 cup plus 2 T water
2 T olive or vegetable oil (I used extra virgin olive oil)
3 cups Gold Metal Better for Bread Flour (I used 2 cups Better for Bread and 1 cup whole wheat flour)
2 T grated Parmesan cheese, if desired (I did'nt desire)
1 1/2 tsp. Italian seasoning, if desired (I did desire)
1 tsp. salt
1 tsp. sugar
2 1/2 tsp. Fleischmann's Bread Machine Yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Dough/manual cycle.
Move oven rack to lowest position. Heat oven to 400 degrees. Grease 2 cookie sheets. Divide dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers. Add pizza topping.*
Bake 18 to 20 minutes or until crust is light brown.
*I bake the pizza shell for 8-10 minutes before I put the toppings on. I decided to do this after making several pizzas the way the recipe suggests, and not getting perfect results. The crust would not get as crispy as I like and the cheese would always end up getting too brown.
After the initial baking of the crust, I assemble pizza with the toppings and bake just until the cheese melts.
Enough for one pizza**
1 1/2T Extra Virgin Olive Oil
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
6 ounces shredded Scamorza cheese
1 package frozen Spinach (sauteed in garlic infused oil-recipe follows)
1/2 cup Sliced black and green olives
1/4 cup thinly sliced portobello mushrooms
6 Sun-dried tomato (cut into small pieces)
Brush the dough with about 1 T of the olive oil, add the Parmesan cheese and Italian seasoning. Add the scamorza cheese, spinach, olives, mushrooms and sun dried tomatoes. Drizzle the remaining olive oil over the top.
Garlic Infused Oil:
Add about a 1/4 cup of extra virgin olive oil and 4-5 crushed garlic cloves to a cold saucepan and heat slowly on low for around 20-25 minutes. Check on garlic every so often, to make sure it is not browning; a little little light brown color is o.k. Remove garlic from oil and set aside. The oil can be used immediately if desired or let cool and store in the refrigerator upto 1 week.
Thaw spinach in microwave as directed on package. Drain and squeeze out excess water. Chop reserved garlic and add back into infused oil (if desired) in pan. Add spinach and saute on medium low heat for about 2-3 minutes.
**For the second pizza, I decided to make a focaccio.
-Pat the dough into a circle about 1/2 inch thick onto the prepared pan.
-Brush with olive oil and sprinkle with dried herbs (I used Rosemary and Italian Seasoning), and Parmesan or Romano cheese.
- Push your fingertips into the pizza to make indentations.
- Let dough rise for 15-20 minutes. Bake in 400 degree oven until golden brown (about 15-20 minutes).
I let it cool, double wrapped it in foil and froze.
I hope this post was'nt to overwhelming. I know there is a lot here, but you don't have to make your own dough. Buy the dough or even a prepared pizza crust to save time. It's fun to make pizza and it is so versitile. If you don't like some the toppings I used, by all means use what you like. Try it!! Go ahead you can do it.
How often do you eat pizza? Do you ever make your own?