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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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According to legend, rosemary is good for improving the memory. Ingredients:
1 tablespoon honey |
1 package dry yeast |
1 cup warm water (105° to 115°) |
2 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon chopped fresh thyme |
1 1/2 teaspoons chopped fresh rosemary |
1/4 teaspoon salt |
4 teaspoons olive oil, divided |
cooking spray |
2 tablespoons yellow cornmeal |
3/4 cup chopped onion |
2 garlic cloves, minced |
4 1/2 cups chopped plum tomato (about 2 pounds) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 cups chopped yellow tomato |
2 cups (6 ounces) finely grated asiago cheese |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh oregano |
Directions:
1. Dissolve honey and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
2. Place flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 teaspoon oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 1 additional minute.
3. Turn dough out onto a lightly floured surface, and knead 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on two 12-inch pizza pans or baking sheets that are each coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
5. Preheat oven to 450°.
6. Heat remaining 3 teaspoons oil in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Remove from heat; stir in plum tomato, 1/2 teaspoon salt, and pepper.
7. Spread plum tomato mixture evenly over prepared crusts, leaving a 1/2-inch border. Divide yellow tomato evenly between pizzas, and sprinkle each pizza with 1 cup cheese. Bake at 450° for 15 minutes. Remove pizzas to cutting boards; let stand 5 minutes. Sprinkle 1 tablespoon basil and 1 tablespoon oregano over each pizza. Cut each pizza into 8 slices.
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