A-HIKING she does go . . . and Pizza MARGHERITA

LATEST ADVENTURE:  VEDDER MOUNTAIN TRAIL:   11 km and 575 m elevation

ESSENTIAL:  Pack water and a lunch – a Pizza Margherita is PERFECT.

Thin & Crispy Crust Pizza Dough

          From all the best pizzas by Joie Warner

1 envelope dry yeast (2 ½ tsp)

¼ tsp sugar

¾ cup lukewarm water

2 ½ cups flour

½ tsp salt

1 large egg

Olive oil

Canola oil

·        Stir yeast and sugar into water.  Let stand 5 – 7 minutes.

·        Meanwhile, start oven preheating to 350 but turn off after one minute.

·        Stir flour and salt together in a large mixing bowl.

·        Lightly beat the egg.  Stir in the yeast mixture.

·        Add yeast mixture to flour and knead.

·        Lightly brush the mixing bowl with olive oil.  Turn dough around in it to oil all over.

·        Cover with tea towel and let rise in oven for one hour.

·        Brush the pizza pan with canola oil.

·        Turn dough out onto pizza pan and pat out to fill the pan.

TO COOK:

·        Preheat oven to 500. 

THE TOPPING:

½ cup grated fontina cheese = 4 ounces

¼ cup grated provolone cheese

½ cup grated mozzarella

1 ripe medium tomato: sliced very thinly

Shredded fresh basil leaves:  about ½ cup

*Spread cheeses over a thin crust dough.

*Top with sliced tomatoes and half the basil leaves.

*Bake at 500 for 13 to 15 minutes.  Dough should be golden brown at edges and cheese should be flecked with golden-brown spots.

Sprinkle with remaining basil leaves.