Today’s pizza recipe combines one of my favorite pizza ingredients with the aromatic vinegar of Modena, Italy. Balsamic vinegar, a vinegar made from the juice of white Trebbiano grape that is heated and aged in wooden barrels, typically for several years. We’ll accent the flavor of the pizza by using a delightful herb dough for the base.
Making The Pizza Dough:
Herb Pizza Dough Recipe
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan
Pizza Dough Directions:
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt.
Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes @ 425 degrees. Remove from oven, lightly brush the crust with a little more oil. Makes enough dough for one 12″ crust.
1/4 cup olive oil
1 pound fresh white mushrooms, sliced
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto
1 cup shredded fontina cheese, divided
1/3 cup roasted red peppers
Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. In a large skillet over medium-high heat, heat live oil until it just begins to smoke. Add mushrooms, onion and garlic; cook,stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.
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