My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, September 8, 2015

The End of Summer Pizza!

The Last Hurrah of the Tomato Garden

Labor Day has arrived and departed and so have the last of the tomatoes.   Boy, it was a great year and my six plants produced more than I have ever enjoyed.  Lots of tomatoes in the freezer and will be enjoyed this winter.  

I have changed my pizza method by eliminating a tomato sauce that has become so traditional.   Instead, I am using Ina Garten's Roasted Tomatoes.   I love the way they taste and you can find her recipe HERE.   

My all time favorite pizza dough courtesy of Fine Cooking.  

@@@@@ Now You're Cooking! Export Format

Pizza Dough/Fine Cooking

2 1/4 teaspoon yeast
1 1/2 cup warm water; 110F
18 ounce bread flour
  plus more for dusting
1 1/2 teaspoon salt
2 teaspoon olive oil

Dissolve the yeast in the warm water and set aside.

Meanwhile, put the flour and salt in a food processor fitted with the steel
blade. Process briefly to mix. With the machine running, add the
water-yeast mixture in a steady stream. Turn the processor off and add the
oil. Pulse a few times to mix in the oil.

Divide the dough. Scrape the soft dough out of the processor and onto a
lightly floured surface. With lightly floured hands, quickly knead the
doughty in a mass incorporating any bits of flour or dough from the
processor bowl that wasn't mixed in.

Cut dough into four equal pieces with a dough scrapper. Roll each piece
into a tight smooth ball, kneading to push out all the air.

Proceed as usual.

Extra pieces of dough will freeze very well. Cover with extra flour and
seal and freeze in a quart zip lock bag for future use.

Yield: 4 dough balls

** Exported from Now You're Cooking! v5.93 **

For a regular sheet pan, I used half the above recipe for this pizza.  For the ingredients, I used pepperoni, roasted tomato slices, sweet red peppers, mushrooms and my favorite
combination of cheddar, mozzarella and bleu cheese.  
Savory and very rich in flavor 

Rolled Dough on parchment paper with pepperoni and tomato slices

Toppings also include sweet red pepper, mushrooms and
purple basil

Topped with my personal favorite cheeses

Into a preheated oven  500F oven for 8 to 10 minutes

Be sure to brush the crust edge with olive oil if you like a 
softer crust.     Enjoy!!!

1 comment:

Big Dude said...

Looks like a delicious way to end the garden season.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017