Participants this time (to be changed periodically once this post is live - list is from Jeroxie) are:
- Penny - Jeroxie - Addictive & Consuming - Serpent Pie with Pizza Sauce (Happy Birthday and Thank you for Hosting!)
- Divina – Sense & Serendipity - Breakfast Pizza
- Christine – Christine’s Recipes - BBQ Chicken Pizza
- Mardi – Eat, Live, Travel, Write - Pizza w Lemon Asparagus Pesto
- Trix – Tasty Trix - Langos, Three Ways
- Conor – Hold the Beef - Poached Pear Pizza
- Shirley – Enriching your kid - Healthy Spiced Dough Vegetable Pizza
- Natasha – Five Star Foodie - Plum Pizza Pie
- Ozoz – Kitchen Butterfly
- Agnes – Off the spork - Pizza Pie (Literally! And cute pizza toppers on lemon cupcakes.)
- Joanne – Second Helping - Mushroom & Taleggio, Signore Lupo
- Celeste – Berry Travels - Lasagna Pizza Pie
- Mark – Cafe Campana
- Steph - Momofuku for 2 - Pizza 4 Ways
- Shao - Fried Wontons for You
- Ahn – A food Lover’s Journey - Chicken and Kimchi Pizza
- Cherry – Sweet Cherry Pie
- Tangled Noodle - Irish Pan Pizza
Ingredients - Crust (makes 2)
2 t yeast
1 1/4 c warm water
1 t sugar, syrup, or honey
2 T extra virgin olive oil
3 c all purpose flour
1/2 c whole wheat flour
3/4 t sea salt
1/2 t thyme leaves
1/2 t rubbed oregano
In a large bowl, mix together yeast, warm water, and sugar (or syrup or honey). Set aside for 10 minutes.
Add olive oil to bowl. In a medium bowl, mix together 2 1/2 c of the all purpose flour, all of the whole wheat flour, salt, thyme, and oregano. Gradually mix flour mixture into yeast mixture. Dough will be slightly sticky and moist. Add in remaining all purpose flour by hand.
Generously flour a working surface and hands. Knead for 10 minutes, adding flour if necessary to avoid stickiness. Place in well-oiled bowl; flip to coat surface. I covered the bowl and left it to proof for a good long while (I was away at work. :)
Punch down dough. Allow to rise for 1 hour.
Divide dough into two parts. With floured hands, on a floured surface, form the dough into two rectangular or circular bases.
Usually, I dust the pizza pan or baking sheet with cornmeal. In addition to adding lots of texture to the finished product, it prevents the crust from sticking to the pizza stone, baking sheet, or pan. But M is anti-cornmeal. So I dusted a piece of parchment paper with flour and used that instead.
Ingredients - Toppings (Yields about one pizza-ful; double to make enough to use up the dough)
1 small each red, green, orange bell peppers, or about 2 colours of your choice, cut into wedges
4-5 sliced mushrooms (I used shitaake, although this would be nice just with a mixture of mushrooms and asparagus!)
4-5 spears fresh spring asparagus cut into 3-4 inch sections
1/2 t garlic powder
1/4 t red chili flakes
1/2 t basil
Salt and pepper to taste
2 t balsamic vinegar
3 T olive oil
~150 g goat cheese / chevre
Preheat oven, with pizza stone, to 440ºF.
In a medium bowl, toss together vegetables, garlic powder, chili flakes, basil, salt and pepper, and olive oil. Drizzle with balsamic vinegar.
Smear tomato sauce onto reserved and shaped crust; top with seasoned vegetables. Drizzle any remaining olive oil mixture over top of pizza. Crumble goat cheese over pizza.
Bake for 15-20 minutes or until crust bottom is lightly browned and toppings are cooked.
I've enjoyed this with eggplant, portobellos, wilted spinach, and fresh summer tomatoes - it is just so good. Do give it a try and let me know how you like it!
BTW - this is not only limited to veggie toppings. M seemed to have assaulted his half of the pizza today with some cooked ham. C'est la vie!