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Prep Time: 60 Minutes Cook Time: 7 Minutes |
Ready In: 67 Minutes Servings: 4 |
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This recipe came from a Seventeen magazine when I was in high school, and it's my favorite veggie pizza. Ingredients:
2 1/2 teaspoons dry yeast |
1/4 cup warm water |
1/2 cup warm water |
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
3 ripe tomatoes, seeded and chopped |
1/4 cup olive oil |
1/2 teaspoon oregano |
8 fresh basil leaves, torn into pieces |
6 ounces fresh mozzarella cheese, cubed |
Directions:
1. In a small bowl, sprinkle yeast over 1/4 cup warm water and stir to dissolve.
2. Let sit until tiny bubbles start to form.
3. Place flour on a cutting board and make a well in the center.
4. Add yeast mixture, 1/2 teaspoon salt, and 1/2 cup warm water.
5. Mix ingredients with fingertips (add more water if needed), and form a ball of dough.
6. Knead dough vigorously (15 to 20 minutes) until it achieves an elastic texture.
7. Shape dough into 4 balls, and place on a lightly floured board.
8. Cover with a cloth.
9. Set aside in a warm place until the balls double in size.
10. Combine tomatoes, olive oil, oregano, and basil in a medium-size bowl and set aside.
11. Sprinkle a flat surface with flour.
12. Flatten a dough ball into a thin disc about 8 inches in diameter.
13. Place 1/4 cup of the tomato mixture on pizza, and dot with several mozzarella cubes.
14. Season with salt and pepper.
15. Repeat with remaining dough balls.
16. Place pizza on oiled baking sheets, and bake 5 to 7 minutes until edges are crispy.
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