Harvest pizza
Adapted from Better Homes and Gardens cookbook.
Ingredients:
2 cups Bob’s Red Mill organic white flour
1 packet Fleischmann’s Active Dry all natural yeast
2 tablespoons Bob’s Red Mill vital wheat gluten flour
1/4 teaspoon salt
1 cup warm water
2 tablespoons organic olive oil
1 sprig fresh oregano
2 cloves crushed garlic
8 tablespoons Newman’s Own organic marinara sauce
3 cups shredded Tillamook mozarella cheese
3 cups fresh organic vegetables sliced
1/4 cup Bob’s Red Mill organic medium grind cornmeal
Directions:
Combine flour, yeast, gluten flour, water, oil, oregano leaves, crushed garlic, and salt (in this recipe the dough’s yeast does not need to be bloomed). Mix for 10 minutes, form dough into one large ball, coat with a little olive oil, place in bowl with plastic sheet over top of bowl and let sit at room temperature for 60 minutes to rise. Preheat oven to 425 degrees. When dough has doubled in size, divide into 2 balls, store one ball in refrigerator for later use, stretch the other ball into pizza shape about 10 inches in diameter, and place on baking sheet that’s been lightly sprinkled with cornmeal (the cornmeal will keep the pizza from sticking to the pan). Let rest for 10 minutes. Coat dough with marinara sauce, then shredded mozarella, then vegetables. Bake for 18-20 minutes until bubbley.
