Roasted Garlic Tomato Pizza |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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There's nothing fancy about this appetizing entree. Its naturally good ingredients speak for themselves. The yeast crust provides a tasty base. We especially enjoy it in summer when the tomatoes and basil are fresh from our garden. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
1 package (1/4 ounce) active dry yeast |
1 teaspoon sugar |
1 teaspoon salt |
1 cup warm water (120° to 130°) |
4-1/2 teaspoons olive oil |
topping: |
1 large whole garlic bulb |
2 to 3 teaspoons olive oil, divided |
3 plum tomatoes, thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounce) shredded mozzarella cheese |
3 tablespoons julienned fresh basil |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast, sugar and salt. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil.
4. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice.
5. Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle.
6. Transfer to a greased 14-in. pizza pan. Build up edges slightly; prick dough thoroughly with a fork. brush dough with the remaining oil. Layer with tomatoes, roasted garlic, salt, pepper and mozzarella cheese.
7. Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil. Yield: 8 servings.
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