Focaccia pizza

Yield: 4 Servings

Measure Ingredient
1⅓ cup Warm water
1 tablespoon Activated dry yeast
1 teaspoon Salt
1 tablespoon Dry minced onion
1½ teaspoon Dry oregano
1½ teaspoon Dry basil
1 Clove garlic -or-
½ teaspoon Minced garlic or garlic powder
3 tablespoons Virgin olive oil (up to)
2 cups Unbleached flour; enough to make a soft dough
1 can (small) tomato paste
1 teaspoon Dry oregano
1 teaspoon Dry basil
2 teaspoons Dry minced onion
1 Clove garlic -or-
½ teaspoon Minced or powdered garlic
3 tablespoons Wine or water (up to)
8 ounces Shredded mozzarella or blended cheese and your favorite toppings
Browned italian sausage
Pepperoni
Black olives
Mushrooms
Fresh sliced tomato
Pineapple tidbits
Prosciutto (italian ham)
Hold the anchovies

CRUST

SAUCE

TOPPING

SUGGESTED TOPPINGS

From: BriNelson@... (BriNelson) Date: Mon, 21 Nov 1994 09:16:07 +0000 This as a pizza with a thick, aromatic, bready crust reminiscent of Italian focaccia pan bread. Makes one large pizza.

Preheat oven to 450F (hot oven).

Crust: Place water in medium mixing bowl or bowl of electric mixer with dough hook. Add yeast, oregano, basil, garlic and onion. Let stand a few minutes to dissolve yeast. Add oil and salt. stir in flour by hand or with mixer until stiff. Add additional flour while kneading to form a soft dough that cleans the side of the mixing bowl. Knead until smooth and elastic (about 3 minutes by machine, 10 minutes by hand). Form into a ball and let rise 1 hour if time allows. Rising is not strictly required but rising time adds to the flavor and texture of the crust. Prepare pizza pan with light greasing or pan spray and a dusting of corn meal. Let dough rest about 10 minutes before patting or rolling to ½ to ¾ inch thickness in the shape of the pan and place in pan. Without resting the dough will be very elastic and hard to form into the crust.

Sauce: Combine ingredients to form a paste and spread over crust to within ½ inch of the edge.

Top with 6-8 oz. of shredded Mozzarella or blended cheese and your favorite toppings. Bake 12-15 minutes until brown.

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