Is everyone really busy or do they have pizza on the brain? I have read way too many foodie posts with different pizza recipes in the last few weeks. There was Kim over at ORMG who posted her wonderful vegetable pizzas, then Tortilla Pizzas were posted on Ginger Rose, and finally a delicious dish, Shrimp and Scallop Margarita Pizza on What's Cookin' Italian Style. Oh My Gosh I want a pizza!!!
First I checked the fridge and the pantry.... Not enough mozzarella for a traditional pizza, aka "a pie" if you are from Philly. I decided on the next best thing, Focaccia. Out came my bread machine (you all know how I love that thing) and prepared the dough.
Add ingredients, in this order, to bread machine:
1 cup warm water
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
2cups all purpose flour
1 cup stone ground whole wheat flour
2 1/4 tsp yeast (bread machine or rapid rise)
Select dough option, push start and return in about 11/2 hours to find prepared dough ample for making one 11 x 13 pan pizza!
Just a note, I let my dough rest for about 15 minutes before I remove it from the machine. While the dough is resting, lightly oil the sheet pan. Slice two or three ripe tomatoes really thin. Remove the dough and fold, forming a dome shape. Put dough on a lightly floured surface and flatten with your finger tips. Stretch the dough to an oblong shape close to the length and width of the pan. I stretch the dough by working it over my fists, similar to what you would see done in a pizzeria. Place dough on pan and press with finger tips into sides and corners, leaving dimples in the dough. Brush generously with olive oil so that oil slightly wells up in the dimples. Lay tomatoes on dough and press lightly onto dough. Sprinkle with fresh ground black pepper, Italian seasoning, and a generous amount of grate Parmesan and Romano cheese. Bake in a preheated 350° oven for about 20 minutes or until pie is golden and cheese is melted.
September's Foodstuff → BREADAre you hungry?