Thursday, June 11, 2009
Sauceless, Yeastless, but Delicious Pizza
Again and again, the predicament in my home is an over-abundance of food that needs to be eaten before they expire or mold. The case this week consisted of a Costco pack of Provolone cheese, a couple of tomatoes, mushrooms, and eggs. The back of the BelGioiso cheese pack had a recipe for Provolone, Tomato, and Basil pizza, so I decided to try my hand at that. I never have yeast in the house (yeast breads are really daunting, as many of you would agree!), so I looked up a no-yeast pizza dough recipe online. I adjusted the recipe slightly to include 25% whole wheat flour, which turned out well. We have a jar of pesto spread in the refrigerator, which I thought of using, but I felt too lazy to get it out yesterday morning. I was also too lazy to slice and cook the mushrooms and onions to put on the pizza as well, so it just became Margherita-style for all my laziness. ;-P My aunt and parents liked it, so I'm pretty proud of this, especially since it's healthy.
Tomato White Pizza (serves 8)
Dough: (adapted from here)
1 1/2 cups flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/2 olive oil
3-4 roma tomatoes, thinly sliced
Italian seasoning, bay leaves, oregano, or thyme (your choice!)
Grated Parmesan or Romano cheese
7-9 slices mild Provolone cheese
1. Mix together flour, whole wheat flour, baking powder, and salt. Add milk and olive oil. Stir thoroughly until mixture leaves the sides of the bowl. Roll into a ball, then knead 10 times. Divide into 2 balls.
2. Preheat oven 420°F. Roll out dough to a 13" round on a lightly floured surface. Move to a baking pan (I used parchment paper so the edges wouldn't burn). Brush with olive oil. Pinch up edges to create a crust so the cheese doesn't run over. Sprinkle grated Parmesan or Romano cheese on top. Layer Provolone slices on top, then place tomato slices cocentrically. Sprinkle with salt, pepper, and your choice of seasonings to taste.
3. Bake about 15 minutes in the center of the oven, until the crust is brown but not burnt. Make sure the dough is baked through. Cut into 8 slices, 2 slices per person. Then do the same for the other dough ball and enjoy!